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Pumpkin Spice Ruffled Milk Pie

12 INGREDIENTS • 8 STEPS • 55MINS

Pumpkin Spice Ruffled Milk Pie

Recipe

5.0

1 rating
Editor's Choice
Editor's Choice
The sweet pumpkin custard surrounds the ruffled layers of golden crispy fillo which gets adorned with a dusting of powdered sugar and cinnamon just before serving. This pumpkin spice ruffled milk pie is vegan-friendly because it is just too good and I wanted anyone and everyone to be able to experience it!
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The sweet pumpkin custard surrounds the ruffled layers of golden crispy fillo which gets adorned with a dusting of powdered sugar and cinnamon just before serving. This pumpkin spice ruffled milk pie is vegan-friendly because it is just too good and I wanted anyone and everyone to be able to experience it!
author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

55MINS

Total Time

$0.80

Cost Per Serving

Ingredients

Servings
8
us / metric
Phyllo Dough
10 sheets
Phyllo Dough, thawed
Butter
90 mL
Butter, melted
or Vegan Butter or Olive Oil
Milk
360 mL
Milk
or Full Fat Coconut or Nut Milk
Corn Starch
3 Tbsp
Corn Starch
Vanilla Extract
1 Tbsp
Vanilla Extract
Canned Pumpkin Purée
225 g
Canned Pumpkin Purée
Brown Sugar
110 g
Brown Sugar
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Ginger
1/2 tsp
Ground Ginger
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Ground Cloves
1/8 tsp
Ground Cloves
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
mixed with 1/2 tsp Cinnamon for dusting

Nutrition Per Serving

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Calories
259
Fat
11.6 g
Protein
4.0 g
Carbs
34.6 g
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com

Author's Notes

Frozen phyllo dough varies in measurement (a common size is 12x17-inch). For this reason, the amount of sheets you will need can vary based on the size of your phyllo dough.

The pan should be loosely filled with the phyllo spirals, if you pack them in too tightly there will not be room for the custard to settle in between the layers of phyllo.

This dessert is very light, so if you are serving a crowd, I would consider one pie good for 5 people at the most.

Cooking Instructions

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step 1
Preheat your oven to 350 degrees F (180 degrees C).
step 2
Brush a 9-inch round cake pan lightly with Butter (2 Tbsp) and line with a sheet of parchment that is large enough to come up the sides of the baking pan. Lightly brush the parchment with butter.
step 3
Place 1 sheet of Phyllo Dough (10 sheets) on a clean surface and brush it with Butter (3 Tbsp). Place another sheet of phyllo over the top of the first one and brush with butter.
step 3 Place 1 sheet of Phyllo Dough (10 sheets) on a clean surface and brush it with Butter (3 Tbsp). Place another sheet of phyllo over the top of the first one and brush with butter.
step 4
Use your fingers to scrunch up the fillo long ways, into a loose ruffled strip, its okay if the phyllo tears a bit. Wind up the dough into a loose, ruffled spiral, place it in your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. You should have 5-7 spirals depending on the size of your phyllo.
step 4 Use your fingers to scrunch up the fillo long ways, into a loose ruffled strip, its okay if the phyllo tears a bit. Wind up the dough into a loose, ruffled spiral, place it in your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. You should have 5-7 spirals depending on the size of your phyllo.
step 5
Brush the tops of the spirals with the remaining Butter (1 Tbsp). Bake in the preheated oven for 20-25 minutes, until the phyllo is golden brown.
step 5 Brush the tops of the spirals with the remaining Butter (1 Tbsp). Bake in the preheated oven for 20-25 minutes, until the phyllo is golden brown.
step 6
While the phyllo bakes, prepare the pumpkin custard by whisking together the Milk (360 mL), Corn Starch (3 Tbsp), Canned Pumpkin Purée (225 g), Vanilla Extract (1 Tbsp), Ground Cinnamon (1 tsp), Ground Ginger (1/2 tsp), Ground Nutmeg (1/4 tsp), Ground Cloves (1/8 tsp) and Brown Sugar (110 g).
step 7
Remove the pan from the oven and pour the pumpkin custard mixture over the spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
step 7 Remove the pan from the oven and pour the pumpkin custard mixture over the spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
step 8
Let cool for 15 minutes, then lift from the pan and serve dusted with Powdered Confectioners Sugar (1 Tbsp) mixed with 1 tsp Cinnamon. Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days.
step 8 Let cool for 15 minutes, then lift from the pan and serve dusted with Powdered Confectioners Sugar (1 Tbsp) mixed with 1 tsp Cinnamon. Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days.
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