Pumpkin Phyllo Pie
A new way to serve pumpkin pie to your loved ones.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, Middle East
Diet: Halal
Servings: 8 serving
Calories: 493kcal
- 16 ounces Pumpkin Puree
- 1 cup half-and-half
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup brown sugar
- 2 large eggs
- 1 egg yolk
- 2 Tablespoons flour
- ½ packet of phyllo dough (8 oz)
- ¾ cup unsalted butter melted
For the syrup:
- ½ cup water
- 1 cup granulated sugar
- ½ teaspoon lemon juice
- 2 Tablespoons honey.
- ½ a stick of cinnamon
Make the simple syrup:
In a saucepan over medium heat, add sugar, water, lemon 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 off 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 in the middle of your oven 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 level.
Lay 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 bake in the oven for 45-50 minutes.
Drizzle the pie with cooled syrup everywhere especially at the edges.
Let it set for a couple of hours before serving.
- Cover phyllo sheets with a slightly damp kitchen towel to avoid dryness especially if you are not used to work with filo dough.
- Check the pie after 20 minutes if you notice that the edges are starting to brown, cover loosely with aluminum foil.
- Storage: Cover leftover loosely with aluminum foil or plastic wrap and refrigerate for up to 4 days.
- Please check the nutrition disclaimer policy.
Calories: 493kcal | Carbohydrates: 67g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 208mg | Potassium: 230mg | Fiber: 2g | Sugar: 53g | Vitamin A: 9573IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 2mg