Preheat the oven at 180 °C.
Peel the pumpkin and cut it in thin slices. Place the pumpkin in a baking pan, add 2 tbsp olive oil and salt. Bake for 30 min, until it softens.
In a large bowl, break down the pumpkin with a fork. Add 2 tbsp yoghurt, 1 handful walnuts (minced) and the figs. Add 50 gr. blue cheese (broken down) and salt. Add the remaining blue cheese in bits. Add 1 egg yolk and stir slightly.
Oil a shallow baking pan and lay the fresh Filo Pastry Gourmet with olive oil. Oil well in between the sheets. Pour the stuffing on top and seal the pie. Oil the surface with a cooking brush and carve it. Bake the pie for 45 min at the oven’s bottom rack.