Pumpkin Phyllo Pie
A new way to serve pumpkin pie to your loved ones.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
- 16 ounces Pumpkin Puree recipe follows
- 1 cup half-and-half
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 3/4 cup brown sugar
- 2 eggs large.
- 1 egg yolk.
- 2 Tablespoons flour.
- 1/2 16 0z packet of phyllo dough.
- 3/4 cup unsalted butter melted.
For the syrup:
- 1/2 cup water.
- 1 cup granulated sugar.
- 1/2 teaspoon lime juice.
- 2 Tablespoons honey.
- 1/2 a stick of cinnamon.
Make the simple syrup:
In a saucepan over medium heat, add sugar, water, lime juice and honey. Stir and drop half a stick of cinnamon. Bring to a boil, reduce heat and simmer for 10 minutes.
Set aside and let it cool completely.
Make the pumpkin filling:
In a small saucepan, combine pumpkin puree, spices, salt,sugar and half and half. Stir well and simmer on low for about 6 minutes.
Turn heat off, take it out of heat and let it cool down for 10 minutes.
In your blender, combine puree mix with eggs, egg yolk and the flour, mix well until the whole mixture is smooth.
Prepare assemble the pie:
Adjust oven rack to lower middle position and preheat oven to 350F.
Prepare a 9 inch pie pan, by brushing it with some melted butter or use oil spray.
Unroll the thawed phyllo sheets and start layering the sheets 1-2 sheet at a time letting it overhang at the sides of the pan.*
Brush sheets with butter, then layer another sheet in a rotated position than the one underneath so we will cover all pan edges.
Work your way until you are done with half the sheets.
Pour the pumpkin mixture and layer the rest of the sheets above the pumpkin layer brushing in between with butter and rotating sheets every time.
Fold the overhanging phyllo sheets over creating a cool ruffle look. Brush with more butter if needed.
Cut into 8 pieces and pop in the oven for 45-50 minutes.**
Drizzle the pie with cooled syrup everywhere especially on the edges.
Let it set for a couple of hours before serving.
* Phyllo dough sheets should be covered with a slightly damp kitchen towel at all times as it dries out very quickly.
** Check the pie after 20 minutes if you notice that the edges are starting to brown, cover loosely with aluminum foil.