Tired of the same old pumpkin pie? This year, embark on a delightful culinary adventure with our exquisite Spiced Pumpkin Phyllo Pie! Imagine a lusciously creamy, silky pumpkin filling perfectly nestled between dozens of layers of golden, buttery, and incredibly flaky phyllo dough. Each slice is then lightly drizzled with a simple, aromatic syrup, creating a dessert that’s both familiar and wonderfully novel. This recipe is destined to become your new favorite fall tradition, offering a unique texture and an unforgettable flavor that elevates classic pumpkin pie to a gourmet experience.
For many years, traditional pumpkin pie wasn’t high on my list of favorite desserts. However, my perspective completely shifted this past year when I rediscovered the versatility and warmth of pumpkin puree. Whether working with the convenience of canned pumpkin or the rich flavor of homemade puree, experimenting in the kitchen became a source of immense joy. While I often relied on my beloved traditional pumpkin béchamel pie, this season, I decided to venture beyond and explore new pumpkin-infused creations. Although canned puree offers unparalleled convenience, I still hold a special place for homemade pumpkin puree when time permits, appreciating its depth of flavor. My recent pumpkin escapades have also led to other delightful treats, such as a moist browned butter pumpkin cake and a wonderfully dreamy pumpkin spice latte, both perfect for welcoming the cozy vibes of autumn.
The unveiling of this new spiced pumpkin phyllo pie was met with an interesting mix of anticipation and skepticism at our family’s dessert table. My eldest son, ever the cautious critic, initially gave me that familiar “no way I’m trying anything pumpkin!” look. Little did he know that the rich, creamy chocolate pumpkin cake he adored last year owed its luscious texture to none other than pumpkin itself! A mother’s secret is sometimes a necessary tool in the culinary arsenal, and I embrace it without judgment. My middle child, on the other hand, was instantly smitten, devouring his slice with enthusiastic delight. As for my youngest, he selectively savored only the sweet, crunchy, buttery edges of the pie, a testament to the irresistible charm of the phyllo crust.
You might be curious about our “dessert table” tradition. For many years, I held a firm belief that “good families eat dinner together every night.” This conviction stemmed from my own upbringing in Egypt, where daily family dinners were a cornerstone of our routine. In Egypt, we traditionally have three meals: breakfast in the early morning, dinner – the main, substantial meal – around 3, 4, or 5 p.m., and then a lighter supper, akin to a bedtime snack in the U.S., around 9 or 10 p.m. During my school days, our midday meal was usually something light like a cheese sandwich or crackers, never heavy fare like mac and cheese or burgers, and we were permitted to eat only once at school, around 11 a.m.
Growing up, most people had only one day off from school or work – Friday – with no Saturdays off. This schedule meant that by 3 or 4 p.m. at the latest, everyone was home, making family dinner a natural and consistent gathering. However, as I transitioned to college, individual schedules diverged, and maintaining those daily family dinners became increasingly challenging.
When my family moved to the United States, I carried that strong belief in daily family dinners. Each day that passed without a shared evening meal filled me with a sense of guilt. I felt I wasn’t organized enough to prioritize family dinners, leading to self-reproach and a nagging feeling of inadequacy as a mother. Between kids’ various activities and demanding after-school schedules, finding a realistic solution for consistent family dinners seemed almost impossible.
Then, one day, a moment of clarity arrived, allowing me to set aside my worries and guilt. I shifted my focus to prioritizing family breakfasts, and this simple change brought immense relief and effectively achieved the desired outcome. I asked myself, “What is the true goal of family dinner?” The answer was clear: spending quality time with the kids, discussing our day, sharing thoughts and dreams, and planning future activities. Did this crucial bonding time *have* to happen over dinner? Of course not. While dinner can be the longest meal and is wonderful if achievable, having *any* dedicated family time is infinitely better than having none at all. Life, however, often presents its own challenges, and even mornings can be hectic, causing that precious family time to occasionally fall by the wayside. In these instances, our cherished dessert time comes to the rescue. Gathering around a dessert table, we chat, share our hearts, and often find ourselves veering off into silly, heartwarming conversations. No matter how the day unfolds, this shared dessert time remains a deeply loved and treasured family ritual.
And, naturally, this provides yet another wonderful excuse for me to bake more delightful desserts! 💡
Crafting Your Spiced Pumpkin Phyllo Pie: A Step-by-Step Guide
Let’s get excited and dive into creating this spectacular pie! The journey begins with preparing the essential components, ensuring each step contributes to the final masterpiece.
1. Prepare the Aromatic Simple Syrup
We’ll start by preparing the simple syrup, as it needs to cool completely before being drizzled over the hot pie. This time, I’ve added a special touch by mixing the sugar, water, and lemon juice with half a stick of cinnamon. This infusion deepens the cinnamon flavor and imbues the syrup with that irresistible, comforting aroma of fall. Combine all syrup ingredients in a saucepan and bring to a gentle boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Set it aside to cool. If you’re pressed for time, you can hasten the cooling process by placing the saucepan in the refrigerator. On a crisp autumn day, I sometimes place the pot out on the patio to cool, but do keep an eye out for curious wildlife if you live in a rural area!
2. Create the Velvety Pumpkin Filling
Next up is the star of our pie: the creamy pumpkin filling. While I typically prefer the rich taste and texture of homemade pumpkin puree (made by roasting and blending fresh pumpkin), for convenience, canned pumpkin puree works perfectly and saves considerable time. In a small saucepan, combine your chosen pumpkin puree, warm spices like pumpkin pie spice and ground cinnamon, a pinch of kosher salt, brown sugar for deep sweetness, and half-and-half for luxurious creaminess. Stir these ingredients together until well combined, then simmer gently over low heat for approximately 6 minutes, allowing the flavors to meld beautifully. Once cooked, remove the saucepan from the heat and let the mixture cool for about 10 minutes. This cooling step is crucial before adding the eggs.
Once the pumpkin mixture has slightly cooled, transfer it to your blender. Add two large eggs, one egg yolk for extra richness, and two tablespoons of flour. The flour acts as a gentle thickener, ensuring your pie filling sets beautifully and makes for easier, cleaner serving. Blend until the entire mixture is perfectly smooth and all ingredients are thoroughly incorporated. Scrape down the sides of the blender as needed to ensure no lumps remain. This step creates the signature silky texture of the pumpkin filling.
3. Layering the Flaky Phyllo Dough
Working with phyllo dough requires a bit of attention, but the results are incredibly rewarding. The most important tip is to always keep your phyllo sheets covered with a slightly damp kitchen towel when not actively working with them, as they dry out very quickly. Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Prepare a 9-inch pie pan by lightly brushing it with melted butter or using an oil spray. Unroll your thawed phyllo sheets and begin layering them, one or two sheets at a time, allowing them to overhang generously at the sides of the pan. After laying each set of sheets, brush them meticulously with melted unsalted butter. Rotate the pie pan slightly with each new layer of phyllo to ensure all edges of the pan are covered, creating a beautiful, overlapping crust.
Continue this layering process until you have used approximately half of your phyllo sheets for the bottom crust. At this point, carefully pour the smooth pumpkin mixture into the phyllo-lined pan and gently smooth the surface with a spatula. Don’t forget to thoroughly brush the overhanging phyllo sheets with more melted butter, as this contributes significantly to their crispiness and golden color. These outer edges will eventually be folded over to form the top crust, so ensuring they are well-buttered is key.
Now, cover the pumpkin filling with the remaining half of the phyllo sheets, again brushing generously with melted butter between each layer and rotating the pan as you go. Once all layers are in place, take the overhanging phyllo edges and fold them inwards in a free-form, rustic style, creating a lovely ruffled effect around the circumference of the pie. Brush these folded edges with even more butter to ensure they become wonderfully golden and crunchy during baking. Before placing it in the oven, use a sharp knife to gently cut the phyllo into 8 pieces, taking care not to cut through the filling entirely. This pre-cutting helps with serving and allows steam to escape, contributing to the pie’s flaky texture. Pop the prepared pie into your preheated 350°F (175°C) oven.
4. Baking to Golden Perfection and Finishing Touches
Bake the pie for approximately 45-50 minutes. After about 20 minutes, check the pie. If you notice the edges of the phyllo are browning too quickly while the center still needs more time, loosely cover the edges with strips of aluminum foil to prevent them from burning. Return the pie to the oven and continue baking until the filling is set (a slight jiggle in the center is okay, it will firm up as it cools) and the phyllo crust is deep golden brown and crispy. Once removed from the oven, immediately and generously drizzle the hot pie with the completely cooled simple syrup, paying special attention to the crunchy edges. The contrast of the hot pie and cold syrup will create an irresistible texture and flavor. Allow the pie to set for at least a couple of hours before slicing and serving. This resting period is essential for the filling to fully firm up and for the flavors to meld.
For another incredible side dish that will revolutionize your holiday table, I promise that once you try these stovetop Candied Sweet Potatoes, you will never go back to using canned ones. They are 100 times better, offering a depth of flavor and freshness that is simply unmatched.
❤️ Why This Spiced Pumpkin Phyllo Pie Will Be Your New Favorite
- Heavenly Texture: Experience the best of both worlds with a creamy, soft pumpkin filling in the middle and edges that are perfectly crunchy and flaky to the fullest.
- Buttery Richness: This pie is decadently buttery – I simply cannot emphasize that enough! The layers of phyllo dough soak up the melted butter, creating an unparalleled richness.
- Phyllo Perfection: For those who grew up loving phyllo-based desserts, this pie brings a nostalgic comfort with a fresh, autumnal twist.
- Customizable Sweetness: The simple syrup allows you to control the level of sweetness to your exact preference. Drizzle lightly, or generously, it’s entirely your choice, though I highly recommend a delicate touch, especially on the crispy edges.
- A Unique Fall & Holiday Dessert: Break away from traditional pumpkin pie and introduce your family and friends to this innovative and equally comforting pumpkin treat this season. It’s a wonderful way to share your pumpkin love!
💡 Expert Tips for a Perfect Pumpkin Phyllo Pie
- Phyllo Dough Handling: Always keep unused phyllo sheets covered with a slightly damp kitchen towel. Phyllo dries out incredibly fast, becoming brittle and hard to work with if exposed to air for too long.
- Syrup Temperature: Ensure the simple syrup is completely cool when drizzling it over the hot pie. This temperature contrast helps the syrup to be absorbed without making the phyllo soggy and creates a delightful sheen.
- Pumpkin Puree Quality: While canned pumpkin puree is convenient, opt for 100% pure pumpkin, not pumpkin pie filling, which already contains spices and sugar. If making your own, ensure it’s well-drained to prevent a watery filling.
- Even Browning: Monitor your pie closely in the oven. If the phyllo edges start to brown too quickly, loosely tent the pie with aluminum foil to prevent burning while the center finishes baking.
- Resting Time: Do not skip the resting time! Allowing the pie to cool for a couple of hours before slicing is crucial. This gives the creamy pumpkin filling time to set properly, ensuring clean slices and optimal texture.
🧺 Storage & Make-Ahead Tips
- Storage: Cover any leftover Spiced Pumpkin Phyllo Pie loosely with aluminum foil or plastic wrap. Refrigerate promptly for up to 4 days. While the phyllo may lose some of its crispness over time, the flavors will remain delicious.
- Reheating: For a slightly crisper phyllo crust, you can gently warm individual slices in a preheated oven at 300°F (150°C) for 5-10 minutes, or until warmed through. Be careful not to overheat, which can dry out the filling.
- Make Ahead: The simple syrup can be made a day or two in advance and stored in the refrigerator. The pumpkin filling mixture can also be prepared a day ahead and kept refrigerated. Assemble the pie just before baking for the freshest and flakiest results.
🤔 Frequently Asked Questions (FAQ)
- Can I use frozen phyllo dough? Yes, the phyllo dough available in stores is typically frozen. Just be sure to thaw it properly in the refrigerator overnight before use, or according to package directions. Do not try to rush thawing at room temperature, as it can make the sheets stick together.
- What if I don’t have half-and-half? You can substitute half-and-half with a mixture of equal parts heavy cream and whole milk. For a richer filling, you can use all heavy cream.
- Can I make this pie gluten-free? Unfortunately, traditional phyllo dough is made from wheat flour and contains gluten. There are some gluten-free phyllo alternatives available, but results may vary. This recipe is not inherently gluten-free.
- How do I prevent the bottom phyllo crust from becoming soggy? Ensuring that each layer of phyllo is brushed thoroughly with melted butter acts as a barrier. Also, baking the pie immediately after assembly and not over-mixing the filling can help prevent a soggy bottom. The initial high heat of the oven helps crisp the bottom layers quickly.
📣 More Fall & Holiday Desserts You’ll Love
- This Pumpkin Bundt Cake is a delightfully moist cake infused with warm fall spices and crowned with a heavenly homemade cream cheese frosting, perfect for any gathering.
- Our Pecan Pumpkin Cake is an incredibly fluffy cake, complemented by a rich and buttery sauce that makes it truly irresistible.
- Don’t let your pumpkins go to waste! Transform them into a delicious Pumpkin Jam. And while you’re at it, don’t throw away those seeds – roast them into these Spicy Roasted Pumpkin Seeds for a healthy and flavorful snack!
- Enjoy the cozy flavors of autumn with this incredibly easy 2-Ingredient Pumpkin Spice Cake. All you need is a box of cake mix and a can of pumpkin puree to create the simplest, most moist pumpkin cake you’ve ever made.
More Holiday Dessert Inspiration
- Baklava Rolls are the perfect portioned treat for any festive occasion. The exquisite blend of sweet, nutty, and crunchy textures makes these rolls absolutely irresistible!
- Master the art of How to Blind Bake Pie Crust for a flawlessly crisp and golden foundation for all your pie masterpieces, complete with valuable tips and tricks.
- Do you adore phyllo dough? Then you’ll want to explore these 41 Easy Phyllo Dough Recipes – a collection of creative ideas that will have you trying them all!
I genuinely hope you love this Spiced Pumpkin Phyllo Pie recipe! If you make it, please snap a pic and hashtag it #amiraspantry. I would absolutely love to see your beautiful creations on Instagram, Facebook, and Twitter!
Don’t want to miss out on any delicious recipes? Sign up for the FREE Amira’s Pantry newsletter for tips, surprises, and new recipes delivered straight to your inbox! And be sure to stay connected with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates and culinary inspiration.
Pumpkin Phyllo Pie
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Ingredients
- 16 ounces Pumpkin Puree
- 1 cup half-and-half
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup brown sugar
- 2 large eggs
- 1 egg yolk
- 2 Tablespoons flour
- ½ packet of phyllo dough (8 oz)
- ¾ cup unsalted butter melted
For the syrup:
- ½ cup water
- 1 cup granulated sugar
- ½ teaspoon lemon juice
- 2 Tablespoons honey.
- ½ a stick of cinnamon
Instructions
Make the simple syrup:
- In a saucepan over medium heat, combine sugar, water, lemon juice, and honey. Stir gently until the sugar dissolves, then drop in half a stick of cinnamon for extra flavor. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, allowing it to thicken slightly.
- Remove the saucepan from the heat and set it aside to cool completely. For faster cooling, you can place it in the refrigerator.
Make the pumpkin filling:
- In a separate small saucepan, combine the pumpkin puree, pumpkin pie spice, ground cinnamon, kosher salt, brown sugar, and half-and-half. Stir all ingredients together until they are well blended. Simmer this mixture over low heat for about 6 minutes, stirring occasionally, to allow the flavors to deepen.
- Turn off the heat and remove the saucepan from the stove. Let the pumpkin mixture cool down for 10 minutes. This prevents the eggs from scrambling when added.
- Transfer the slightly cooled pumpkin mixture to your blender. Add the two large eggs, one extra egg yolk, and the two tablespoons of flour. Blend thoroughly until the entire mixture is perfectly smooth and creamy, ensuring no lumps remain.
Prepare & Assemble the pie:
- Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position.
- Prepare a 9-inch pie pan by lightly brushing it with some melted butter or using an oil spray to prevent sticking and encourage a golden crust.
- Unroll your thawed phyllo sheets. Begin layering the sheets, taking 1-2 sheets at a time, and placing them in the bottom of the pie pan. Allow a generous amount of phyllo to overhang the sides of the pan.
- Brush the layered sheets thoroughly with melted butter. For the next layer, place the sheets in a rotated position relative to the previous layer. This ensures all edges of the pan are covered and you build a robust, flaky crust.
- Continue this process, brushing with butter and rotating the pan, until you have used approximately half of your phyllo sheets for the bottom crust.
- Carefully pour the creamy pumpkin mixture into the phyllo-lined pan and gently level the surface with a spatula.
- Layer the remaining phyllo sheets over the pumpkin filling, brushing each layer generously with melted butter and rotating the sheets as before to ensure even coverage and flakiness.
- Take the overhanging phyllo sheets and fold them inwards over the top layer of the pie in a free-style, rustic manner, creating a beautiful ruffled edge. Brush these folded edges with more melted butter if needed, ensuring they turn golden and crisp.
- Using a sharp knife, gently cut the top layers of phyllo and slightly into the filling to mark 8 serving pieces. This helps with even baking and makes serving easier later. Bake in the preheated oven for 45-50 minutes.
- Once the pie is out of the oven, immediately and generously drizzle it with the completely cooled simple syrup. Pay special attention to the edges and crevices, allowing the syrup to be absorbed into the flaky phyllo.
- Allow the pie to cool and set for at least a couple of hours at room temperature before slicing and serving. This resting period is crucial for the filling to firm up and for the flavors to fully develop.
Video
Notes
- Always cover phyllo sheets with a slightly damp kitchen towel to prevent them from drying out, especially if you are not accustomed to working with filo dough.
- Check the pie after 20 minutes of baking. If you notice that the phyllo edges are browning too quickly, loosely cover them with strips of aluminum foil to prevent burning.
- Storage: Cover leftover pie loosely with aluminum foil or plastic wrap and refrigerate for up to 4 days.
- Please check our nutrition disclaimer policy for more information.
Nutrition
This article was first published on October 28, 2017. It was last updated on August 30, 2022, with minor grammatical corrections, additional tips, and expanded information to enhance your baking experience.