Best 6 Honey Phyllo Pumpkin Pie Recipes

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Indulge in the symphony of flavors brought by this delectable Honey Phyllo Pumpkin Pie. This extraordinary dessert harmonizes the rich, earthy notes of pumpkin with the delicate sweetness of honey, all enveloped in layers of crispy, flaky phyllo dough. A tapestry of textures and flavors, this pie will awaken your senses and leave you craving more.

The star of this recipe is undoubtedly the homemade pumpkin puree, crafted from scratch using fresh, ripe pumpkins. This laborious process ensures a velvety smooth, deeply flavorful puree that forms the heart of the pie. Combined with a medley of aromatic spices like cinnamon, nutmeg, and ginger, the pumpkin filling exudes a warm, inviting fragrance that permeates your kitchen.

Encasing this delectable filling is a crown of golden-brown phyllo dough, brushed with melted butter and honey. As the pie bakes, the dough transforms into a crisp, ethereal crust that shatters with each bite, revealing the tender pumpkin filling beneath. The honey adds a subtle sweetness that complements the pumpkin's natural flavors, creating a harmonious balance that lingers on the palate.

Accompanying this exceptional pie are three additional recipes that elevate the pumpkin experience. A classic Pumpkin Pie with a graham cracker crust offers a traditional take on this beloved dessert, while the Pumpkin Cheesecake Swirl Pie combines two iconic flavors into one extraordinary creation. For a unique twist, the Pumpkin Chocolate Chip Cookie Bars blend pumpkin puree with rich chocolate chips, resulting in chewy, indulgent bars that are perfect for satisfying your sweet tooth.

Whether you're a seasoned baker or just starting your culinary journey, this collection of pumpkin pie recipes will guide you through the process with clear instructions and helpful tips.

Here are our top 6 tried and tested recipes!

PUMPKIN PIE PHYLLO BITES



Pumpkin Pie Phyllo Bites image

Provided by Fake Bake

Categories     dessert

Time 45m

Yield 30 phyllo bites

Number Of Ingredients 5

One 15-ounce can pumpkin pie filling (not pumpkin puree)
1/4 cup heavy cream
1 large egg
30 ready-made mini phyllo shells
Chopped pecans, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F. Put the pumpkin pie filling, heavy cream and egg in a large bowl and mix well. Spoon the filling into 30 ready-made mini phyllo shells, filling no more than 3/4 full. Place the filled shells on a baking sheet and bake for 30 minutes. Garnish with chopped pecans, if desired.

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)



Pumpkin Kolokithopita (Greek Phyllo Pastries) image

This recipe for phyllo triangles, filled with a pumpkin-and-honey purée, is a perfect sweet appetizer for your Thanksgiving feast or any fall dinner.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Pastry     Pumpkin     Fall     Thanksgiving     Appetizer     Phyllo/Puff Pastry Dough     Honey     Vegetarian     Bake     Dessert

Yield Makes about 36 triangles

Number Of Ingredients 7

3 lbs. baked and puréed pumpkin (fresh or canned)
1 cup honey
1/2 cup sugar
3 tsp. ground cinnamon
1 tsp. ground nutmeg
20 sheets phyllo dough
1 cup unsalted butter, melted

Steps:

  • Preheat the oven to 350°F. Grease a baking sheet with butter.
  • Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
  • Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
  • Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
  • Repeat until all of the pumpkin filling is used up.
  • Bake for 30 minutes or until the tops of the triangles are golden brown.

CARAMELIZED HONEY PUMPKIN PIE



Caramelized Honey Pumpkin Pie image

Browned butter, honey that's been cooked slightly to intensify its flavor, a measured amount of spice, and few extra eggs make this a pumpkin pie that's truly custardy and wonderfully delicious.

Provided by Claire Saffitz

Categories     Thanksgiving     Fall     Dessert     Pie     Bake     Pumpkin     Honey     Milk/Cream     Spice     Cinnamon     Nutmeg     Clove     Egg     Vegetarian     Soy Free     Peanut Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 16

1 all-butter pie shell, parbaked in a 9-inch pie plate and cooled
5 tablespoons (2.5 oz / 71g) unsalted butter
¹⁄3 cup (4 oz / 113g) honey
¾ cup (6 oz / 170g) heavy cream, at room temperature
4 large eggs (7 oz / 200g), at room temperature
¼ cup (1.8 oz / 50g) packed dark brown sugar
1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling), preferably Libby's
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon (0.11 oz / 3g) Diamond Crystal kosher salt
½ teaspoon ground allspice
½ teaspoon ground nutmeg (preferably freshly grated), plus more for serving
¼ teaspoon ground cloves
Softly whipped cream, for serving
Special Equipment: A 9-inch pie plate, pie weights or 4 cups dried beans or rice (for parbaking)

Steps:

  • Preheat the oven:
  • Arrange an oven rack in the center position and preheat the oven to 325°F. Place the parbaked pie crust on a foil-lined rimmed baking sheet and set aside.
  • Brown the butter:
  • In a small saucepan, cook the butter over medium-low heat, stirring and scraping the bottom and sides constantly with a heatproof spatula. The mixture will sputter as the water boils off. Continue to cook, stirring and scraping, until the sputtering subsides, the butter is foaming, and the solid bits turn a dark brown, 5 to 7 minutes.
  • Caramelize the honey:
  • Remove the saucepan from the heat and immediately add the honey (to prevent the butter from burning), stirring to combine. Return the saucepan to medium heat and bring to a boil. Continue to cook, swirling often, until the mixture is darkened slightly and has a savory, nutty smell, about 2 minutes. Remove the saucepan from the heat and slowly stream in the heavy cream, stirring constantly (be careful-the mixture may sputter) until it's smooth. Set the warm honey mixture aside.
  • Make the pumpkin filling:
  • In a large bowl, whisk the eggs to break up the whites and yolks, then add the brown sugar and whisk vigorously until the mixture has lightened in color by a shade or two, about 1 minute. Whisk in the pumpkin, cinnamon, ginger, vanilla, salt, allspice, nutmeg, and cloves until smooth. Slowly stream in the warm honey mixture, whisking constantly, until the filling is completely homogenous.
  • Fill the crust and bake:
  • Pour the filling into the parbaked crust all the way to the top. (Depending on the height of your crust, you may have some leftover filling, which I recommend you keep! Ever so carefully transfer the pie to the center rack and bake until the filling is set and puffed around the edges and the center wobbles gently, 45 to 60 minutes.
  • Cool the pie gently:
  • Turn off the oven and prop the door open with a wooden spoon. Let the pie cool completely in the oven. Doing so will allow it to cool gradually, which will prevent cracking on the surface.
  • Serve:
  • Slice the pie into wedges and top each piece with softly whipped cream. Grate a bit of fresh nutmeg over the cream and serve.
  • Do Ahead: The pie, covered and refrigerated, will keep up to 3 days but is best served on the first or second day (the crust will soften over time).
  • Cooks' Notes
  • Use a good-quality, dark-hued honey. The more strongly flavored the better, so it stands out against the pumpkin. Just don't use buckwheat or chestnut honey, which are too intense.
  • Bake any remaining pumpkin filling separately in a small ramekin. I like to do this to prevent ingredient waste, and also because it allows me to sample the filling prior to cutting into the pie!

HONEY PUMPKIN PIE



Honey Pumpkin Pie image

"Bee" sure to serve the dessert here on Thanksgiving-it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie
1 can (15 ounces) solid-pack pumpkin
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature
1 can (5 ounces) evaporated milk
1/2 cup 2% milk

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

Nutrition Facts : Calories 384 calories, Fat 18g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 399mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.

GREEK HONEY NUT PIE



Greek Honey Nut Pie image

I love Greek pastry, so I thought, "Why not use phyllo, honey and nuts to make a pie? Then you can have a bigger piece!" -Rosalind Jackson, Stuart, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

4 cups chopped walnuts
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup butter, melted
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
SYRUP:
3/4 cup sugar
1/2 cup water
1/2 cup honey
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the walnuts, brown sugar and cinnamon; set aside. Brush a 9-in. pie plate with some of the butter; set aside., Unroll phyllo dough; keep covered with plastic wrap and a damp towel to prevent it from drying out. Layer eight sheets of phyllo in prepared pan, brushing each layer with butter and rotating sheets to cover the pie plate. Let edges of dough hang over sides. Sprinkle a third of the nut mixture onto the bottom., Layer four sheets of phyllo over nut mixture in the same manner; sprinkle with a third of the nut mixture. Repeat these last two steps. Top with an additional eight sheets of phyllo, again brushing with butter and rotating sheets. Fold ends of phyllo up over top of pie; brush with butter. , Using a sharp knife, cut into eight wedges. Cut 1-2 additional sheets of phyllo into thin strips, rolling into rose shapes if desired; arrange decoratively over top. (Save remaining phyllo for another use.) Bake at 350° for 40-45 minutes or until golden brown., Meanwhile, in a saucepan, combine the sugar, water and honey; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add vanilla. Pour over warm pie. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 845 calories, Fat 59g fat (17g saturated fat), Cholesterol 60mg cholesterol, Sodium 315mg sodium, Carbohydrate 72g carbohydrate (44g sugars, Fiber 4g fiber), Protein 19g protein.

FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST



Five-Spice Pumpkin Pie with Phyllo Crust image

Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create-just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 12

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)

Steps:

  • 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.

Tips:

  • Prepare the phyllo dough in advance: Thaw the phyllo dough in the refrigerator overnight or at room temperature for at least two hours before using.
  • Handle the phyllo dough gently: Phyllo dough is delicate, so handle it with care to avoid tearing it.
  • Keep the phyllo dough moist: Cover the phyllo dough with a damp towel or plastic wrap to prevent it from drying out.
  • Use a sharp knife to cut the phyllo dough: A sharp knife will help you make clean cuts without tearing the dough.
  • Don't overfill the phyllo dough: Overfilling the phyllo dough will make it difficult to fold and seal.
  • Bake the phyllo dough until it is golden brown: The phyllo dough should be baked until it is golden brown and crispy.

Conclusion:

Honey phyllo pumpkin pie is a delicious and festive dessert that is perfect for any occasion. The combination of sweet pumpkin, creamy custard, and crispy phyllo dough is sure to please everyone. With a little planning and effort, you can make this pie at home and impress your friends and family.

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