Preheat your oven to 350 degrees F (180 degrees C).
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.
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.
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.
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.
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)
Brown Sugar (1/2 cup)
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.
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.