Spiced Pumpkin Phyllo Pie
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 tsp
Ground Cinnamon1 tsp
Ground Ginger3 large
Egg6 tbsps
Evaporated Skim Milk (canned)1.5 tbsps
Heavy Whipping Cream1 tbsp
Cornstarch3 tsp
Vanilla Extract1 tsp
Salt5 tbsps
Butter (melted)2 tbsps
SugarDirections:
1
Preheat oven to 375°F
2
Line rimmed baking sheet with parchment paper
3
Place pumpkin, cut side down, on parchment
4
Bake until very tender, about 1 hour
5
Cool
6
Scoop pumpkin flesh into processor; discard skin
7
Combine cinnamon, ginger, and 1/4 teaspoon nutmeg in small bowl
8
Add half of cinnamon mixture to pumpkin in processor
9
Add brown sugar, eggs, milk, cream, cornstarch, vanilla, and salt
10
Process until very smooth
11
DO AHEAD: Filling can be made 1 day ahead
12
Transfer to large bowl, cover, and chill
13
Increase oven temperature to 425°F
14
Lightly butter 9-inch-diameter tart pan with removable bottom
15
Place rimmed baking sheet in oven to heat
16
Stir 2 tablespoons sugar into remaining cinnamon mixture
17
Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying)
18
Sprinkle 1 scant teaspoonful cinnamon mixture over phyllo
19
Repeat 4 times with phyllo, butter, and cinnamon mixture
20
Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan
21
Repeat layering process with 5 remaining phyllo sheets
22
Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions
23
Roll overhang in to form edge of crust
24
Pour pumpkin into pan
25
Place pie on hot baking sheet and bake 10 minutes
26
Reduce oven temperature to 375°F and bake until tester inserted into center of filling comes out clean, 40 to 45 minutes
27
Cool at least 20 minutes
28
Grate nutmeg over and serve warm
29
Preheat oven to 375°F
30
Line rimmed baking sheet with parchment paper
31
Place pumpkin, cut side down, on parchment
32
Bake until very tender, about 1 hour
33
Cool
34
Scoop pumpkin flesh into processor; discard skin
35
Combine cinnamon, ginger, and 1/4 teaspoon nutmeg in small bowl
36
Add half of cinnamon mixture to pumpkin in processor
37
Add brown sugar, eggs, milk, cream, cornstarch, vanilla, and salt
38
Process until very smooth
39
DO AHEAD: Filling can be made 1 day ahead
40
Transfer to large bowl, cover, and chill
41
Increase oven temperature to 425°F
42
Lightly butter 9-inch-diameter tart pan with removable bottom
43
Place rimmed baking sheet in oven to heat
44
Stir 2 tablespoons sugar into remaining cinnamon mixture
45
Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying)
46
Sprinkle 1 scant teaspoonful cinnamon mixture over phyllo
47
Repeat 4 times with phyllo, butter, and cinnamon mixture
48
Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan
49
Repeat layering process with 5 remaining phyllo sheets
50
Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions
51
Roll overhang in to form edge of crust
52
Pour pumpkin into pan
53
Place pie on hot baking sheet and bake 10 minutes
54
Reduce oven temperature to 375°F and bake until tester inserted into center of filling comes out clean, 40 to 45 minutes
55
Cool at least 20 minutes
56
Grate nutmeg over and serve warm