Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

PUMPKIN SPICE RUFFLED MILK PIE

3.3 from 58 reviews
  • 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

  1. 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.
  2. 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)
  3. 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.
  4. While the phyllo bakes, prepare the pumpkin custard by whisking together the milk, cornstarch, pumpkin, vanilla, spices and sugar.
  5. 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.
  6. 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

Did you make this recipe?

share a photo and tag @ful.filled — we can't wait to see what you've made!

Find it online: https://www.ful-filled.com/2018/10/15/pumpkin-spice-ruffled-milk-pie/