SPICED PUMPKIN PHYLLO PIE
A flaky phyllo crust, layered with butter and a pumpkin pie-spice sugar forms the crust for this silky well-spiced pie.
Provided by Ross Dobson
Categories Milk/Cream Food Processor Egg Ginger Dessert Bake Thanksgiving Kid-Friendly High Fiber Pumpkin Fall Cinnamon Phyllo/Puff Pastry Dough Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST
Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create-just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1 1/2 teaspoons sugar mixture.
- Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
- Repeat with remaining phyllo, butter, and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
- Bake until crust is crisp and golden, 15 to 18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
- Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt, and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust and bake 20 minutes.
- Reduce oven temperature to 350°F and continue baking until custard is just set in center, 40 to 50 minutes more. Transfer pan to wire rack; let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream.
PUMPKIN PHYLLO TURNOVER RECIPE
Thing layers of phyllo sheets with a cream cheese pumpkin filling, wonderful Pumpkin Phyllo Turnovers.
Provided by Valentina's Corner
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F at step 5. Line a large rimmed baking sheet with parchment paper.
- In a bowl, beat together cream cheese and sugar until creamy. Add pumpkin puree and pumpkin pie spice.
- Unwrap and unroll the phyllo dough. Remove 3 sheets. Keep remaining sheets covered with a towel or plastic wrap (sheets tend to dry quickly). Place one phyllo sheet onto a working surface. Lightly brush with butter. Repeat with remaining 2 sheets. Using a pizza cutter, cut sheets in half long way, creating two long rectangles.
- Add some filling to the corner end of the rectangle (see picture), be sure to leave space around the filling. Fold over creating a triangle and press down to close edges so the filling won't ooze out. Then keep folding over and until all of the dough/filling is used.
- Continue with remaining ingredients. Brush tops of turnovers with butter.
- Bake 14-16 minutes, or until the turnovers are golden brown.
- Cool pastry triangles and dust with powdered sugar.
- Leftovers can be stored in an airtight container in the refrigerator. The turnovers can be reheated if desired.
Nutrition Facts : Calories 161 kcal, Carbohydrate 32 g, Protein 2 g, Fat 2 g, Sodium 173 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
FIVE-SPICE PUMPKIN PIE
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
OUR 30+ BEST PHYLLO DOUGH RECIPES (+PHYLLO CUPS WITH FRESH FRUIT)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Breakfast Dessert Main Course Side Dish
Time 33m
Number Of Ingredients 5
Steps:
- Mix the vanilla, sugar, and cream cheese until smooth.
- Use a piping bag to fill the individual phyllo shells.
- Freeze for 10 minutes.
- Top with fresh berries or fruit.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
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- 1. Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1½ teaspoons sugar mixture.
- 2. Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
- 3. Repeat with remaining phyllo, butter and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
- 4. Bake until crust is crisp and golden, 15-18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
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- 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.
- 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.
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