Pumpkin Phyllo Pie
A delightful twist on a classic fall dessert, combining creamy spiced pumpkin filling with layers of flaky phyllo pastry.
Ingredients
For the Filling
- 1 cup pumpkin puree Canned or homemade
- 1/2 cup sugar Granulated
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 pinch salt
- 1/2 cup heavy cream
- 1/4 cup maple syrup
For the Crust
- 1 package phyllo dough Fresh phyllo is essential for the crust
- 1/4 cup melted butter For brushing on phyllo layers
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, sugar, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Stir in heavy cream and maple syrup until well blended.
Assembling the Pie
- Take a sheet of phyllo dough and brush it lightly with melted butter. Layer several sheets in a greased pie dish to create a sturdy base.
- Pour the pumpkin filling over the layered phyllo.
- Cover the filling with additional phyllo sheets, brushing each with melted butter.
Baking
- Bake in the preheated oven for 25 to 30 minutes until the top is golden brown.
Serving
- Let cool slightly, then drizzle with extra maple syrup before serving.
Notes
For best results, keep phyllo dough covered with a damp cloth while working. Serve with whipped cream or caramel sauce for additional flavor.