FIVE-SPICE PUMPKIN PIE WITH PHYLLO CRUST
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
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.
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Umairsajjad
[email protected]I'm not sure what went wrong, but my pie turned out dry and crumbly. I think I might have overbaked it.
Jennylyn Daoatin
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
Vigobox
[email protected]I'm not a big fan of pumpkin pie, but this one is an exception. It's not too sweet, and the spices are perfectly balanced.
Cinga Nqana
[email protected]This is the best pumpkin pie recipe I've ever tried! The five-spice powder gives it a unique and delicious flavor.
Isaac Dementry
[email protected]I made this pie for my vegan friend, and she loved it! I used a vegan butter substitute and a flax egg, and it turned out perfectly.
simen king
[email protected]I'm gluten-free, so I used a gluten-free phyllo crust. The pie turned out just as delicious as the traditional version.
Ronrash Tamang
[email protected]This pie is perfect for fall gatherings. It's warm and comforting, and it always gets rave reviews.
Sm Sayem
[email protected]I added a dollop of whipped cream to each slice of pie. It was the perfect finishing touch.
Whitney Carlson
[email protected]I used a store-bought pie crust to save time. The pie still tasted great, but I'm sure it would have been even better with a homemade crust.
Musawenkosi Zondi
[email protected]The phyllo crust was a bit tricky to work with, but it was worth the effort. The pie turned out beautifully.
dhip Das
[email protected]This recipe is a keeper! I'll definitely be making it again for Christmas.
Nisar Ahmed Ahmed
[email protected]I'm not usually a fan of pumpkin pie, but this one changed my mind. The combination of spices was絶妙lich!
Mazhar Prince
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone raved about the unique flavor of the five-spice powder.
Igwe Nicholas
[email protected]I was skeptical about the phyllo crust, but it turned out to be a delightful surprise! It was crispy and flaky, and it complemented the pumpkin filling perfectly.