Pumpkin Apple Chai Spiced Ruffled Milk Pie Recipes

CHAI SPICED RUFFLED MILK PIE

Steps:

• Preheat oven to 350˚F.
• Lightly grease inside of 9 inch springform pan, then wrap foil and place onto a baking sheet. Set aside.
• Place all chai spice ingredients into a small mixing bowl and whisk together.
• Place 2 sheets filo onto a clean surface, overlapping one another. Brush the top sheet with butter and top with 2 more sheet of filo and brush with butter.
• Sprinkle ¼ cup of chopped walnuts evenly over buttered filo followed by 1 tablespoon brown sugar and ¼ teaspoon of chai spice.
• Carefully scrunch together filo sheet from top to bottom, then tightly curl into a spiral.
• Place stuffed and rolled filo into center of springform.
• Repeat steps 4 to 6 with remaining ingredients, adding to the original spiral, with each ruffled log of filo until the springform is full.
• Place pie in oven and bake for about 20 minutes.
• While pie is baking, make custard base: Pour milk and vanilla into a saucepan and scald over medium-low heat.
• In a mixing bowl combine remaining cup of brown sugar and eggs and whisk together.
• Add ½ cup scalding milk to egg and sugar mixture and quickly whisk together to prevent scrambling. Whisk an additional ½ cup milk to mixture and whisk together.
• Pour mixture back into saucepan with remaining milk and whisk together.
• Cook mixture, constantly stirring, until just thick enough to barely coat the back of a wooden spoon. Stir in ½ tablespoon chai spice into milk mixture and remove from heat.
• After 20 minutes remove pie from oven. Pour milk mixture evenly over pie and place back into oven for an additional 20 to 25 minutes or until custard sets and top of pie turns golden brown.
• Remove from oven and cool for 10 to 15 minutes before unmolding from pan. Transfer to serving dish.
• Combine powdered sugar with remaining chai spice and sift over ruffled pie. Serve.

RUFFLED PUMPKIN MILK PIE

Steps:

• Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
• Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
• In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners' sugar and serve.

PUMPKIN APPLE CHAI SPICED RUFFLED MILK PIE

Steps:

• Preheat your oven to 350F. Brush a 9" round or 8" x 8" square cake pan lightly with melted butter and line with a sheet of parchment that is large enough to come up the sides of the baking pan. Lightly brush the parchment paper with butter.
• Place 1 sheet of phyllo dough on a clean surface and brush it with a light coat of melted butter. Use your fingers to scrunch up the phyllo long ways, into a loose ruffled strip. Make sure it's not rolled tightly or the phyllo will bake up and be too doughy!
• Don't be concerned if the dough tears a bit, no one will ever notice. Place each roll into your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. You should have about 8-10 spirals depending on the size of your phyllo dough sheets.
• Brush the tops of the spirals with the remaining butter and bake 20-25 minutes until the phyllo is nice and golden brown in colour.
• While the phyllo is baking, prepare the custard by whisking together the milk, cornstarch, pumpkin, applesauce, vanilla, spices and sugar.
• Remove the pan from the oven and pour the custard mixture over the phyllo spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
• Let cool for 15 minutes, then lift from the pan and serve dusted with powdered sugar. This is best served warm with a dollop of whipped cream or a little sprinkle of cinnamon. If there are any leftovers, you can store it in the fridge for up to 3 days and miraculously, it will still be just as delish.

CHAI PUMPKIN PIE

Steps:

• Heat oven to 400°F.
• Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
• Whisk in eggs and egg yolk.
• Stir in pumpkin and half-and-half until blended.
• Pour filling into crust.
• Bake 20 minutes. Reduce temperature to 325°F.
• Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
• Cool on wire rack. serve warm or cold topped with whipped cream.
• Store in refrigerator.

PUMPKIN APPLE PIE

Steps:

• Preheat oven to 375°. 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 saucepan, combine the brown sugar, cornstarch, cinnamon and salt. Stir in water until smooth. Add the butter; bring to a boil. Add apples. Cook and stir for 4 minutes. , Add apple mixture to crust. In a bowl, whisk the pumpkin, milk, sugar, egg, cinnamon and salt until smooth; pour over apple layer. If desired, decorate edge with crust leaves., Bake until a knife inserted in the center comes out clean, 50-55 minutes. If necessary, cover edges with foil during the last 15 minutes of baking time to prevent overbrowning. Cool completely. If desired, serve with whipped cream or ice cream. Store in the refrigerator.