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Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Serves 10 to 12
five spice pumpkin pie with phyllo crust
Ingredients
Ingredient Checklist
3/4 cup sugar
1 teaspoon Chinese five-spice powder
8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
1 stick unsalted butter, melted
3 large eggs, room temperature
2 1/2 cups pure pumpkin purée (from a 29-ounce can)
12 ounces evaporated milk (1 can)
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste or extract
3 tablespoons unbleached all-purpose flour
3/4 teaspoon kosher salt
Lightly sweetened whipped cream, for serving (optional)
Cook's Notes
You can also use a nine-inch cake pan in this recipe: Line the bottoms and sides with two strips of parchment, overlapping them in an X pattern and leaving a two-inch overhang. Once baked, use the overhanging strips to carefully lift the pie out of the pan.While we think this pie is best eaten the same day, you can cover and refrigerate up to 1 day in advance in a pinch.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Serves 10 to 12
five spice pumpkin pie with phyllo crust
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Serves 10 to 12
Recipe Summary
prep: 35 mins
total: 1 hr 50 mins
Yield: Serves 10 to 12
prep: 35 mins
total: 1 hr 50 mins
prep:
35 mins
total:
1 hr 50 mins
Yield: Serves 10 to 12
Serves 10 to 12
five spice pumpkin pie with phyllo crust
five spice pumpkin pie with phyllo crust
Ingredients
Ingredients
- 3/4 cup sugar
- 1 teaspoon Chinese five-spice powder
- 8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
- 1 stick unsalted butter, melted
- 3 large eggs, room temperature
- 2 1/2 cups pure pumpkin purée (from a 29-ounce can)
- 12 ounces evaporated milk (1 can)
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla paste or extract
- 3 tablespoons unbleached all-purpose flour
- 3/4 teaspoon kosher salt
- Lightly sweetened whipped cream, for serving (optional)
Directions
Preheat oven to 400°F. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder. Brush 1 sheet of phyllo with butter (as you work, keep remaining phyllo covered with a kitchen towel); sprinkle evenly with 1 1/2 teaspoons sugar mixture.
Starting at one short end, fold in half to enclose butter and sugar mixture; brush top with more butter. Transfer to a 9-inch springform pan, buttered-side-down, gently pressing into bottom and sides.
Repeat with remaining phyllo, butter, and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
Bake until crust is crisp and golden, 15 to 18 minutes. Transfer pan to a wire rack and let cool completely. (The baked cooled crust can be wrapped and stored at room temperature up to 1 day.)
Meanwhile, in a large bowl, whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt, and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust and bake 20 minutes.
Reduce oven temperature to 350°F and continue baking until custard is just set in center, 40 to 50 minutes more. Transfer pan to wire rack; let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream.
Cook's Notes
You can also use a nine-inch cake pan in this recipe: Line the bottoms and sides with two strips of parchment, overlapping them in an X pattern and leaving a two-inch overhang. Once baked, use the overhanging strips to carefully lift the pie out of the pan.While we think this pie is best eaten the same day, you can cover and refrigerate up to 1 day in advance in a pinch.
Cook’s Notes
You can also use a nine-inch cake pan in this recipe: Line the bottoms and sides with two strips of parchment, overlapping them in an X pattern and leaving a two-inch overhang. Once baked, use the overhanging strips to carefully lift the pie out of the pan.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Five-Spice Pumpkin Pie with Phyllo Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Five-Spice Pumpkin Pie with Phyllo Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
