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Servings:

Pumpkin Spice Ruffled Milk Pie

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!

Total Time

55min

5.0

1 Rating

Author: Ful-Filled

Servings:

Ingredients

•

10 sheets

Phyllo Dough , thawed

•

1/3 cup

Butter , melted

or Vegan Butter or Olive Oil

•

1 1/2 cups

Milk

or Full Fat Coconut or Nut Milk

•

3 Tbsp

Corn Starch

•

1 Tbsp

Vanilla Extract

•

1 cup

Canned Pumpkin Purée

•

1/2 cup

Brown Sugar

•

1 tsp

Ground Cinnamon

•

as needed

Ground Ginger

•

as needed

Ground Nutmeg

•

as needed

Ground Cloves

•

1 Tbsp

Powdered Confectioners Sugar

Cooking Instructions

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 (as needed) , Ground Nutmeg (as needed) , Ground Cloves (as needed) and 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.

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.

Nutrition Per Serving

CALORIES

259

FAT

11.6 g

PROTEIN

4.0 g

CARBS

34.6 g