Five Spice Pumpkin Pie With Phyllo Crust Recipes

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FIVE-SPICE PUMPKIN PIE



Five-Spice Pumpkin Pie image

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

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup shortening
1 to 2 tablespoons ice water
1 tablespoon vodka
1 large egg
1 tablespoon water
FILLING:
1 can (15 ounces) pumpkin
1 cup evaporated milk
3/4 cup packed brown sugar
2 large eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon Chinese five-spice powder

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.

SPICED PUMPKIN PHYLLO PIE



Spiced Pumpkin Phyllo Pie image

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

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

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.

HONEY-PHYLLO PUMPKIN PIE



Honey-Phyllo Pumpkin Pie image

This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 17

1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
17 sheets phyllo, trimmed to 8 1/2-by-13 1/2-inch sheets, thawed if frozen
6 ounces (1 1/2 sticks) unsalted butter, melted
Walnut-Oatmeal Streusel
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed light-brown sugar
1/4 cup honey, plus more for serving
3 large eggs
1 can (12 ounces) evaporated milk
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
Ground cloves

Steps:

  • Preheat oven to 350 degrees. Fold a piece of foil lengthwise to make a 2-inch-wide collar, and fit it around a 9.5- or 10-inch deep-dish pie dish, extending it 1/2 inch above dish. Combine granulated sugar and cinnamon in a small bowl.
  • Brush 1 sheet of phyllo with butter, and generously sprinkle with cinnamon-sugar and then with 2 tablespoons streusel over half the sheet. Fold in half from left to right. Brush top with butter, and sprinkle with cinnamon-sugar. Gently scrunch right side, and then fold back corners of left side to create a petal shape. Place phyllo in dish, pressing scrunched side into dish and tucking folded corners under (phyllo will not reach center). Repeat 13 times, overlapping sheets.
  • Brush remaining phyllo sheets with butter, sprinkle with cinnamon-sugar, and fold in quarters. Press into dish to cover bottom. Brush with butter, and sprinkle with cinnamon-sugar.
  • Bake until edges begin to turn gold, about 20-25 minutes.
  • Transfer dish to a rimmed baking sheet. Mix pumpkin, brown sugar, honey, eggs, milk, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger, and a pinch of cloves in a large bowl. Pour into crust. Tent edges with foil, and bake until center is set but still a bit wobbly, 60 to 65 minutes. Let cool in pie dish on a wire rack. Sprinkle with some streusel. Serve at room temperature with honey and remaining streusel.

FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST



Five-Spice Pumpkin Pie with Phyllo Crust image

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

3/4 cup sugar
1 teaspoon Chinese five-spice powder
8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
1 stick unsalted butter, melted
3 large eggs, room temperature
2 1/2 cups pure pumpkin purée (from a 29-ounce can)
12 ounces evaporated milk (1 can)
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste or extract
3 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
Lightly sweetened whipped cream, for serving (optional)

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.

FIVE SPICE PUMPKIN PIE WITH PHYLLO CRUST



Five Spice Pumpkin Pie With Phyllo Crust image

Categories     Egg     Pie     Christmas     Fall     Spring     Thanksgiving     Winter     Dessert     Bake

Number Of Ingredients 11

3/4 cup sugar
1 teaspoon five-spice powder
8 sheets frozen phyllo dough thawed(13 by 18 inches)
1 stick butter, melted
3 pieces large eggs, room temp
2 1/2 cups pure pumpkin puree, from a 29ounce can
12 ounces evaporated milk or sweeten condensed milk
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste or extract
3 tablespoons all-purpose flour
3/4 teaspoon kosher salt

Steps:

  • Preheat oven to 400 degrees. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder in a small bowl. Brush 1 sheet of phyllo dough with butter(as you work, keep the remaining phyllo covered with a moist kitchen towel) sprinkle evenly with 1 1/2 teaspoon of the sugar and spice mixture. Starting at 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 min. Transfer pa to a wire rack, let cool completely. 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.
  • Bake 20 min. Reduce oven temp to 350 degrees and continue baking until custard is just set in center, 40 to 50 min more. Transfer pan to wire rack, let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream. (pie is best served the same day, but can also be covered and refrigerated up to 1 day)

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  • 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.
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Top Asked Questions

How to make a five spice pumpkin pie crust?
(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.
How to make a phyllo crust for pumpkin pie?
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.
How long do you bake a pumpkin pie in the oven?
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.)
How big of a cake pan do you need for pumpkin pie?
Remove pie from pan, cut into wedges, and serve with whipped cream. You can also use a nine-inch cake pan in this recipe: Line the bottoms and sides with two strips of parchment, overlapping them in an X pattern and leaving a two-inch overhang. Once baked, use the overhanging strips to carefully lift the pie out of the pan.

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