It’s that time of year when all things pumpkin enter the food scene and a whole bunch of us bloggers have joined together to share our pumpkin inspired creations for the annual #virtualpumpkinparty hosted by Sara Cornelius of Cake over Steak! I am really excited to share my recipe for this pumpkin spice ruffled milk pie amongst so many other incredible pumpkin creations <3
Honestly, I am not someone who goes crazy for pumpkin-flavored desserts. I know that there are probably millions of people who wait in anticipation for pumpkin-spiced anything and everything to re-appear each year, but I am just not one of them. I do enjoy certain types of pumpkin dishes, especially savory ones, so in order for a pumpkin dessert recipe to show up here on the blog, it has to be something really special – and there are several things that make this pumpkin spice ruffled milk pie so special:
#1 – The pumpkin I used came from our little village garden! It is a Greek heirloom variety that I grew from seeds given to me by our sweet neighbor Tasoula. You don’t have to use homegrown pumpkin for this dessert, a can of plain pumpkin or butternut squash puree will do!
#2 – This pie is SO easy! I know many people are intimidated by phyllo dough, but I guarantee you that this recipe will enable you to conquer your fears!
#3 – The recipe is vegan! I really wanted this pumpkin spice ruffled milk pie to be vegan-friendly because it is just too good and I wanted anyone and everyone to be able to experience it! So I developed a dairy-free and egg-free custard and I was beyond happy with the results!
#4 – It is SO delicious! If you have never experienced galotópita (sweet Greek phyllo & milk pie) then you are in for a treat. There are many variations of this dessert throughout Greece, but this interpretation includes pumpkin and spice, which takes this traditional dessert to a whole new level!
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 would make an impressive statement for brunch or dessert and would be especially great for Thanksgiving, because it is so simple and easy (and who wouldn’t want to make their holiday meal prep simpler!?!)
Now, I gave you 4 reasons of why this dessert is so special and I earnestly hope that I have been able to convince you that this pumpkin spice ruffled milk pie deserves a place on your table this fall. During and after you enjoy your first slice you will wonder how such a simple combination of ingredients could transform into something so glorious – you’re welcome in advance ;)
And here’s a stop-motion video I made to show how simple this dessert comes together!
For all kinds of pumpkin inspiration – you can visit the #virtualpumpkinparty landing page to see all of the recipes from this year and past years!
PUMPKIN SPICE RUFFLED MILK PIE
Total Time: 50 minutes
Yield: 8–10 slices 1x
Ingredients
Units
Scale
- 10–14 sheets frozen phyllo dough, thawed (*see note)
- 6 tablespoons (85g) butter, melted (use vegan butter or olive oil for a dairy free option)
- 1 1/2 cups (192g) milk (full fat coconut or nut milk for dairy free option)
- 3 tbsp cornstarch
- 1 tablespoon vanilla extract
- 1 cup (225g)of pumpkin puree (about 1/2 of a 15oz can)
- 1/2 cup (100g) sugar (I used light brown sugar)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp fresh ground nutmeg
- 1/8 tsp ground cloves
- 1 tbsp powdered sugar + 1/2 tsp cinnamon, for dusting
Instructions
- Preheat your oven to 350°F (175°C). Brush a 9-inch round cake pan lightly with melted butter 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 on a clean surface and brush it with melted butter (a light coat will do just fine). 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. Bake in the pre-heated oven for 20-25 minutes, until the phyllo is golden brown.
- While the phyllo bakes, prepare the pumpkin custard by whisking together the milk, cornstarch, pumpkin, vanilla, spices and sugar.
- 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 cinnamon and powdered sugar. Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days (if it even lasts that long ;)
Notes
*Frozen phyllo dough varies in measurement (a common size is 12×17″). For this reason the amount of sheets you will need can vary based on the size of your phyllo dough. Our sheets were quite large, so I only needed 10 to fill our cake pan. 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 :)
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Oh my goodness. I can’t wait to make this today. I’m not even thinking about waiting. It looks incredible and what a gift to give everyone! I love that it’s vegan and it’s gorgeous. Your stop motion convinced me that it’s so easy and effortless I have no excuse not to make it. I love your gorgeous photos of you and Fasouli. ♥️♥️♥️ and that pumpkin is absolutely beautiful.
Thank you SO much Michelle! You will absolutely love this dish and yes, it is SO very easy! I appreciate all of the love and support and I am really happy that you are going to make this pie!
This is so, so insanely beautiful Bella! I haven’t made a ruffled pie before but I have been dying to! I am just the same as you – pumpkin hasn’t really done it for me, unless it’s done well! Pumpkin spice is weird. haha. xx
Thank you so so much Erin! You would absolutely love this! How funny that we feel the same about pumpkin spice! LOL!
Oh Bella! I have so many wonderful memories of my yiayia making galatopita and also kolokithopita at this time of the year! Your version looks so delicious and so easy to make! Thank you for the inspiration – what a comfort Greek dish!
Don’t you just love how food reconnects us to our dearest memories!?! I am so happy with how this turned out and to have inspired you!
I’ve never made a ruffle pie, but now I want to. This looks really delicious. Happy Pumpkin Day!!
Thank you so much Brandon! I know you will love it!
I made this tonight and it was INCREDIBLE! I used coconut milk and added chopped pistachios on top. One of the best desserts I’ve ever had and I will be making this again.
I AM SO HONORED! Thank you for sharing on IG and just for being you! Love you bb! SO happy you enjoyed it!
This pie is beautiful! Thanks for the weekend baking inspo! And Happy Pumpkin Day xo
Thank you so much Kelsey! Your pumpkin pancakes sound so good! ;)
Making this as I type! Love custardy desserts and pumpkin! But, I did need to omit the clove. Clove and I don’t agree! Can’t wait for it to come out of the oven!
Oh my goodness! I am so excited for you! And it will be perfectly fine without clove! Allspice would be a lovely substitute as well ;) Cannot wait to hear what you think of it!
If you are going to make it vegan, do you use canned coconut milk (the thick stuff) or regular coconut milk (found in the fridge; the stuff that mimics cow’s milk)?? Cannot wait to try this!
I would definitely use full fat coconut milk from a can for a richer custard, but the refrigerated stuff will work just fine if that is what you have! So excited for you to try it!
This dessert sounds amazing! I’m wondering if you have gluten-free option to share. We are hosting a holiday brunch and this would make a lovely complement to the menu.
Hello Diane! Unfortunately, I am not aware of any gluten-free phyllo brands and although I have made my own gluten-free phyllo in the past, I would not recommend trying to do so, it just does not turn out anywhere near the same (and is much more time consuming than making traditional phyllo). Unless you absolutely cannot have gluten in your home, I would maybe suggest making this pie for some of your guests and then a gluten-free option for those that can’t have gluten!?!
I’ve never heard of this dessert but it’s gorgeous and it sounds delicious. Thanks so much for participating this year! xoxo
Thank you so much Sara! I really appreciate all of the hard work you put into hosting this each year! <3
This PUMPKIN SPICE RUFFLED MILK PIE recipe and creation of yours was my family’s ABSOLUTE FAVORITE dessert you have EVER made so far!!!
To say it was BOMB.COM EPIC is a Ginormous Gorges understatement 4SURE!!!
EVERY SINGLE photo you took from this shoot and posted here to your blog is STUNNING to say the least Bella!!
AND…the Stop Motion Video you made of the PUMPKIN SPICE RUFFLED MILK PIE is absurdly ridiculously THE COOLEST Stop Motion Video I have EVER seen in my entire life!!
AND AND AND…Fasouli is THE SWEETEST & CUTEST boy EVER!!!
SHOOT, I forgot to say that we made and ate three of these for my family so far in only two days, AND we are making our FOURTH tonight when my wifey gets home!!! BOOM-SHACKALACKA!! NOW WHAT?!?!?!?
My fiancé and I made this for breakfast and were very impressed!! 10/10 will make again! Definitely would use like a walnut topping or maybe pistachios like Timothy suggested. Love this decadent autumn treat! 🤤🍂
YAY! I am so happy you guys loved it! I think the nut topping is a great idea as well! Thank you for sharing your feedback with me!
So impressed that this is vegan! The photos are just stunning Bella. <3
Thank you Alanna! I really appreciate that <3
WOW! This dessert is such a beauty. And I adore that gorgeous pumpkin you grew – it’s the cutest.
Thank you Elizabeth! We have fallen in love hard with this pie…I actually made it four times last week! Lol! It is actually really light and makes a great breakfast or dessert! And yes, I was actually a bit sad to cut into our pumpkin :(
Oh my goodness, this pie has my jaw on the ground. Absolutely stunning! It also sounds surprisingly simple to come together! Saving this to make for a fall feast xx
Awwww…thank you! I appreciate that so much! It is SO simple and crazy delicious! I cannot wait for you to try a slice!
I don’t think I’ve ever seen a more beautiful pie! I can’t wait to try it! And also even more impressed that it has homegrown pumpkin in it!
Awww…thank you Sarah! The homegrown pumpkin definitely made it feel even more special! I cannot wait to hear what you think of it!
They don’t sell pumpkin puree where I live so I will have to wait to try this recipe until I can get my hands on a pumpkin.
Looking forward to it!!! Thanks for sharing.
We don’t have pumpkin puree in Greece either, so I just made my own from a winter squash I grew (it was like a butternut squash)! I hope you get to make it soon! <3
I made this tonight. It’s sitting on the counter cooling as I type…I was in need of a recipe to use some remaining pumpkin mix. The recipe was pretty simple the results were pretty amazing!!
Oh yay! I am so happy that you enjoyed this! It is hands down, one of our all-time favorite recipes!
seriously genius recipe! so beautifully presented! i am going to make it because it looks easy & sophisticated! & try some different flavors! thank you!!!!!!!!!!
thank you SO much Isac! I know you will love it!
Hello!
That ruffled custard looks amazing. I am absolutely going to make it. I would LOVE to make this for a spring brunch. Do you have a regular custard recipe instead of the pumpkin that would work the same by chance??
Thank you!
Hi Lynn!
I am so excited for you to make this! Yes, I would do the following if you aren’t using pumpkin in the custard:
2 cups (486g) milk (any type of milk will work, even dairy-free milks like soy or cashew)
3/4 cup coconut cream, melted (thick cashew cream can be substituted or heavy cream if dairy-free is not a concern)
4 tbsp cornstarch
1 tablespoon vanilla extract
1/2 cup (170g) maple syrup
I hope this helps! And please let me know how it goes for you :)
Hi! i’d like to try making this with regular custard! is it absolutely necessary to use maple syrup or will sugar work ok?
I think that you may just need to adjust the liquid ratio a bit. Try adding in milk or cream for the maple syrup you remove since the maple syrup does contribute to the volume of custard.
What a delicious recipe! I have made this loads of times using coconut milk (currently waiting on another batch in the oven). Making it today to remind me of when I was able to share it with some of my best friends. I highly recommend this recipe if you are in the mood for easy comfort food.
Oh yay! I am so happy that this recipe has become something that reminds you of times with your best friends! Thank you so much for taking the time to leave a comment!
Looks amazing!! Can I use semolina instead of corn starch?
Thank you Christina! You can definitely try that, but I have not tried it myself :)