Step1
Get the ready-made leaves of (thinly) rolled-out dough you can buy in a supermarket (or with the Turkish food shops) or make these leaves yourself in the following way (the former is much more simpler than the latter):
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Home made dough leaves:
Sieve 1/1/2 (3.3 lbs) of flour (firsts) and knead dough ready for baking (with 15-20 eggs). Knead it and form it firmly, then make 20 dough balls out of it, which you will then (each one separately) roll out flat into a thin leaf of dough. Make sure the leaves of dough do not dry up too much and cover them with a clean serviette.
Clean the top of the stove with a damp cloth and then bake dry the leaves on the clean, heated stove. You can then put the ready baked leaves aside.
Step2
Peel off the pumpkin, take the seeds out, and then grate it. Take a dish and put a full spoon of butter in it, then heat the butter to melt off and put the scraped pumpkin in it. Add some brown sugar in it and keep stirring it until it become mellow, moist and melted. Just when the pumpkin has been completely mellow and juicy, take the dish off the stove and leave it to cool out. Separately, stir 7 yolks with 7 table spoons of brown sugar, add the cooled pumpkin to the yolks, and then add some butter to it and also add mixed, firm foam of 7 whipped egg-whites. Add some brown sugar, cinnamon and vanilla as desired. In this prepared mixture, add some milk to get a mass of average density. Now you have your pie stuffing ready.
Step3
Butter the inside of the baking pan, then range the leaves of dough in layers and soak each well with butter. The procedure: put 1 leaf, soak it with melted, liquid butter, then spread some of the ready pumpkin stuffing around the top of it, then cover it with the next leaf, then repeat the same procedure with the next layer/ leaf. As you do so, make sure you have enough pumpkin stuffing to fill in between each leaf, leave the top leaf with no spread. Finish the arranging with the top leaf. Then soak the top with lots of milk (about half of liter) and pierce the whole pie with fork on lots of places for the milk to leak through down to the bottom of the pie and soak the entire pie.
Step4
Heat the oven up to 250 Celsius for about 10 minutes, then put the pie in the oven and bake it on the medium temperature, 220 Celsius, for approximately 1 hour. After it has been baked, take it out, cut it into squares or triangles (like baklava) and strew lots of sugar powder mixed with vanilla seeds/ vanilla sugar around the pie top to add some flavour and aroma.
Novice 
