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Ruffled Pumpkin Milk Pie
Credit:
Johnny Miller
Recipe Summary
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
8 tablespoons (1/2 cup) clarified butter or ghee, melted
14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
6 large eggs
3/4 cup pure pumpkin purée
1 cup whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon freshly ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt (we use Diamond Crystal)
Confectioners’ sugar, for dusting
Cook's Notes
Brushing phyllo with clarified butter or store-bought ghee instead of plain melted butter guarantees deep flavor without any pockets of moisture.
Gallery
Ruffled Pumpkin Milk Pie
Credit:
Johnny Miller
Recipe Summary
Yield: Serves 6 to 8
Gallery
Ruffled Pumpkin Milk Pie
Credit:
Johnny Miller
Ruffled Pumpkin Milk Pie
Credit:
Johnny Miller
Ruffled Pumpkin Milk Pie
Recipe Summary
Yield: Serves 6 to 8
Recipe Summary
Yield: Serves 6 to 8
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 8 tablespoons (1/2 cup) clarified butter or ghee, melted
- 14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
- 6 large eggs
- 3/4 cup pure pumpkin purée
- 1 cup whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt (we use Diamond Crystal)
- Confectioners’ sugar, for dusting
Directions
Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners’ sugar and serve.
Cook's Notes
Brushing phyllo with clarified butter or store-bought ghee instead of plain melted butter guarantees deep flavor without any pockets of moisture.
Cook’s Notes
Brushing phyllo with clarified butter or store-bought ghee instead of plain melted butter guarantees deep flavor without any pockets of moisture.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ruffled Pumpkin Milk Pie
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Ruffled Pumpkin Milk Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
