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RECIPE
12 INGREDIENTS 8 STEPS 55min

Pumpkin Spice Ruffled Milk Pie

5.0
1 Ratings
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!
Pumpkin Spice Ruffled Milk Pie Recipe | SideChef
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!

How To Make Pumpkin Spice Ruffled Milk Pie

How To Prepare Phyllo Dough For Sweet Custard Pie

Begin with preparing the round cake pan with butter and parchment paper and preheating the oven. Then start placing a sheet of the phyllo dough on a flat and clean surface and brush it lightly with some butter. The sheet may tear but this is okay, just continue to brush it with some melted butter and place over another phyllo sheet and brush with butter again. To scrunch up the filo, you can use your fingers, creating some loose and rough ruffles. Roll the scrunched up phyllos and place them into the cake pan. Repeat the process until your prepared pan is all filled up.

How To Make Pumpkin Spice Custard

To make the custard, just whisk together the milk, cornstarch, pumpkin puree, vanilla extract, and all the spices. Whisk continuously until the brown sugar dissolves. Set aside until ready to pour over the baked phyllo dough.

Ingredients & Substitutions

  • Phyllo Dough - also known as filo and can be typically found in the frozen food section in the grocery stores. These thin sheets of dough are very crispy when baked, especially when brushed with butter.
  • Milk - this will be the base for the pumpkin custard mixture. You can use any milk of your preference, you can also use milk alternatives such as almond milk, oat milk, etc.
  • Canned Pumpkin Purée - this will give the sweet pumpkin flavor and also help thicken the custard mixture. Use your go-to canned pumpkin puree or if you prefer a homemade one, you can use this recipe: Pumpkin Puree.

Tips & Suggestions

  • Thaw phyllo dough overnight in the refrigerator. As a last resort only, thaw at room temperature for five hours and use immediately.
  • Hands should be as dry as possible when handling the dough.
  • As you remove one sheet at a time, cover the remainder.
  • If you tear a piece of phyllo by mistake, don't worry. You can patch pieces together to use in a middle layer of the pastry, and this will rarely if ever, show in the final product.
  • Phyllo Pastry can be prepared in advance of creating the dish. Create your layers and bake at 180°C for 10 min or until your phyllo is golden brown.

Frequently Asked Questions

Can you use puff pastry instead of phyllo dough?

Puff pastry and phyllo are not interchangeable. Puff pasty contains butter and phyllo dough is made from flour, water, a little vinegar and oil.

How do you keep phyllo from getting soggy?

Keeping it in its original packaging, take the phyllo from the freezer and place it in the fridge. (Note: do not defrost at room temperature, as defrosting it too quickly will result in too much moisture, causing the sheets to become soggy). Only separate the sheets from one another once completely defrosted.

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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
55min
Total Time
50min
Active Time
$0.80
Cost Per Serving

Ingredients

Servings
8
US / METRIC
10 sheets
Phyllo Dough , thawed
1/3 cup
Butter , melted
or Vegan Butter or Olive Oil
1 1/2 cups
or Full Fat Coconut or Nut Milk
1/2 cup
Brown Sugar
1 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/8 tsp
Ground Cloves
1 Tbsp
Powdered Confectioners Sugar
mixed with 1/2 tsp Cinnamon for dusting
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Fulfilled by
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Nutrition Per Serving

VIEW ALL
CALORIES
259
FAT
11.6 g
PROTEIN
4.0 g
CARBS
34.9 g

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

HIDE IMAGES
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 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 6
While the phyllo bakes, prepare the pumpkin custard by whisking together the Milk (1 1/2 cups) , Corn Starch (3 Tbsp) , Canned Pumpkin Purée (1 cup) , 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 (1/2 cup) .
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.
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Nutrition Per Serving
Calories
259
% Daily Value*
Fat
11.6 g
15%
Saturated Fat
6.6 g
33%
Trans Fat
0.0 g
--
Cholesterol
28.6 mg
10%
Carbohydrates
34.9 g
13%
Fiber
1.5 g
5%
Sugars
18.4 g
--
Protein
4.0 g
8%
Sodium
143.4 mg
6%
Vitamin D
--
--
Calcium
81.3 mg
6%
Iron
1.2 mg
7%
Potassium
84.4 mg
2%
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