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Spiced Pumpkin Phyllo Pie

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Spiced Pumpkin Phyllo Pie

Spiced Pumpkin Phyllo Pie

amanda

Equipment

  • - Stand mixer (Essential for mixing ingredients efficiently, particularly useful in kneading dough if required.)

  • - Pie dish or baking pan (9-inch round or glass pie plate)

  • - Food processor with a chopping blade

  • - Phyllo dough sheets

  • - Baking sheet with rim (or baking stone)

  • - Oven thermometer

  • - Measuring cups and spoons (various sizes)

  • - Rolling pin or flat plastic surface

  • - Pastry brush (optional, for glazing top of pie)

  • - Silicone spatula

  • - Kitchen Utensil Set (includes measuring tools, among other items.)

Ingredients

  • 1 1 3/4- to 2-pound sugar pumpkin or butternut squash, halved through core, seeded

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon freshly grated nutmeg plus additional for garnish

  • 1 cup (loosely packed) golden brown sugar

  • 3 large eggs

  • 6 tablespoons canned evaporated skim milk

  • 1 1/2 tablespoons heavy whipping cream

  • 1 tablespoon cornstarch

  • 3/4 teaspoon vanilla extract

  • 1/2 teaspoon salt

  • 10 14x9-inch sheets fresh phyllo pastry or frozen, thawed

  • 5 tablespoons butter, melted

  • 2 tablespoons sugar

Instructions

1

Instruction 1

Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Place pumpkin, cut side down, on parchment. Bake until very tender, about 1 hour. Cool.
2

Instruction 2

Scoop pumpkin flesh into processor; discard skin. Combine cinnamon, ginger, and 1/4 teaspoon nutmeg in small bowl. Add half of cinnamon mixture to pumpkin in processor. Add brown sugar, eggs, milk, cream, cornstarch, vanilla, and salt. Process until very smooth. DO AHEAD: Filling can be made 1 day ahead. Transfer to large bowl, cover, and chill.
3

Instruction 3

Increase oven temperature to 425°F. Lightly butter 9-inch-diameter tart pan with removable bottom. Place rimmed baking sheet in oven to heat. Stir 2 tablespoons sugar into remaining cinnamon mixture.
4

Instruction 4

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). Sprinkle 1 scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust. Pour pumpkin into pan.
5

Instruction 5

Place pie on hot baking sheet and bake 10 minutes. Reduce oven temperature to 375°F and bake until tester inserted into center of filling comes out clean, 40 to 45 minutes. Cool at least 20 minutes. Grate nutmeg over and serve warm.
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