| | | | |

Kolokotes – Cypriot Pumpkin Pies

Kolokotes – traditional vegan Cypriot Pumpkin Pies filled with pumpkin, bulgur, raisins, and spices.

Kolokotes Cypriot Pumpkin Pies

Remember when I warned you about all of the pumpkin recipes I want to share with you guys?

Kolokotes - Cypriot Pumpkin Pie filled with bulgur, pumpkin, and raisins

Well, for the next few weeks, I’m going pumpkin-crazy.

Sorry. I warned you.

This recipe has been in the back of my mind since September when the first pumpkins and winter squashes appeared in the grocery stores.

Kolokotes - Cypriot Pumpkin Pies filled with pumpkin, bulgur, and raisins

SO, I introduce to you one of my family’s seasonal favorites; Kolokotes.

Kolokotes are traditional Cypriot pumpkin pies. They are filled with pumpkin or squash, bulgur, raisins, and spices.

Their sweet and savory flavor make them perfect for breakfast or as a snack. You can enjoy them with coffee or with a glass of wine. Basically, kolokotes are perfect at anytime of the day.

Kolokotes - Cypriot Pumpkin Pies

Kolokotes filling

These pumpkin pies are vegan, making them a popular snack in Cyprus during the Greek Orthodox Christmas Lent, which lasts 40 days from November 15 to December 24.

Kolokotes will make a great addition to a Thanksgiving dinner. I’m sure your family and friends will enjoy these little pies full of wonderful warm flavors, tradition, and love.

Kolokotes - Cypriot Pumpkin Pies (vegan)

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡

Kolokotes - Cypriot Pumpkin Pies (vegan)

Kolokotes - Cypriot Pumpkin Pies

Kolokotes – traditional vegan Cypriot Pumpkin Pies filled with pumpkin, bulgur, raisins, and spices.
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Pumpkin
Cuisine Cypriot



  • 1 1/4 pound butternut squash or sugar pumpkin about 3 cups, chopped into small pieces
  • 1 cup raisins
  • 1/2 cup coarse bulgur wheat
  • 1/3 cup olive oil
  • 1 tbsp sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • 3 cups bread flour
  • 1 cup all purpose flour
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1 tbsp vinegar
  • 1 cup warm water


  • Prepare the filling the night before. Add all ingredients to a large bowl. Cover and place in refrigerator overnight, or for at least 3 hours so that the bulgur can absorb the liquid.
  • Prepare the dough by combining flours and salt in the bowl of an electric mixer. Add the oil and mix on low speed with the hook attachment. Add vinegar and warm water and mix until dough forms. Add more flour or warm water if needed until dough forms a ball. Cover with plastic wrap and let sit for 1 hour.
  • Preheat oven to 375°F
  • Separate dough into 3 or 4 pieces so that it is easier to work with. Roll out dough into a circle on a lightly floured surface. (If the dough is hard to roll out and seems to be pulling back in, let rest for another 15 minutes.) Cut out 4-5 inch circles. Place 2 heaping tablespoons of filling in the center of each circle. Fold one side over to form a half-moon shape. Pinch the edges tightly together and place on baking sheet lined with parchment paper. Continue until all of the dough and filling is used up.
  • Bake in preheated oven for 25-30 minutes or until tops are golden brown.
  • Allow to cool and enjoy.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

Kolokotes filling

Similar Posts


  1. I’ve made this recipe several times now and it’s great. I make kolokotes ever autumn and it’s one of the best recipes I’ve come across. I would get it directly from my Yiayia but she’s got that much experience she just doesn’t use recipes or measurements 😀

    1. Thank you for the great comment, Katerina! My mother is the exact same way! She doesn’t use any measurements so it took a lot of trial and error to quantify her measurements for this recipe.

  2. Delicious – thank you so much for sharing. We love them. I followed the recipe exactly and they turned out perfect – so tasty!

  3. Thanks for sharing your recipe. Unfortunately my mum can’t remember to make these. I’m so grateful for yours as they are suoer delicious. My dad is so proud of me.

  4. I’ve made them few times now and they are great! They taste like the ones I used to eat on my holiday in Cyprus! Great use for pumpkin as well. Thanks

  5. Fantastic recripe, just like we used to make with my mum when I was young. Proper rustic Cypriot food and full of goodness. We grew our own pumpkins and loved this way of using them up.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating