PUMPKIN PIE PHYLLO BITES
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.
FIVE-SPICE PUMPKIN PIE
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 425°. On a lightly floured surface, roll 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 small bowl, whisk egg with water. Brush over crust; refrigerate until ready to fill., Meanwhile, beat filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 345 calories, Fat 16g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 244mg sodium, Carbohydrate 43g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
SPICY PUMPKIN PIE II
This is for all the people who don't like pumpkin pie. I don't like pumpkin pie either, but this one's different. It's so spicy!! It has become a much anticipated family custom. It's best to make your own pie shell instead of using the ready made kind because they aren't deep enough. This recipe is easily doubled.
Provided by ANNEKEK
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C.)
- In a large bowl, combine pumpkin puree, milk, cream, brown sugar and white sugar. Mix in the cinnamon, salt, nutmeg, ginger and cloves. Beat in the flour and eggs. Pour filling into pie shell.
- Bake for 10 minutes at 450 degrees F (230 degrees C) then reduce the temperature to 350 degrees F (175 degrees C) and bake for 50 minutes, or until filling has set.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 44.9 g, Cholesterol 68.7 mg, Fat 15.5 g, Fiber 3.8 g, Protein 6 g, SaturatedFat 6.3 g, Sodium 238.3 mg, Sugar 29.6 g
SPICED PUMPKIN PIE
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. -Pat Marken, Hansville, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, lightly beat eggs. Beat in the milk, sugars, cinnamon, nutmeg, salt, ginger and cloves. Stir in the pumpkin just until blended. Pour into pastry shell. , Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cool on wire rack. Chill until serving. Garnish with whipped topping and sprinkle with cinnamon. Refrigerate leftovers.
Nutrition Facts :
RUFFLED PUMPKIN MILK PIE
This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo: you simply brush sheets of it with clarified butter, scrunch them into accordion-like shapes, and arrange them in a spiral in the pan. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- 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.
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.
FIVE SPICE PUMPKIN PIE WITH PHYLLO CRUST
Steps:
- Preheat oven to 400 degrees. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder in a small bowl. Brush 1 sheet of phyllo dough with butter(as you work, keep the remaining phyllo covered with a moist kitchen towel) sprinkle evenly with 1 1/2 teaspoon of the sugar and spice mixture. Starting at 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 min. Transfer pa to a wire rack, let cool completely. 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.
- Bake 20 min. Reduce oven temp to 350 degrees and continue baking until custard is just set in center, 40 to 50 min more. Transfer pan to wire rack, let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream. (pie is best served the same day, but can also be covered and refrigerated up to 1 day)
UPSIDE-DOWN PUMPKIN PECAN TARTS
These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. -Darlene Buerger, Peoria, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 tarts.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo., Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.
Nutrition Facts : Calories 487 calories, Fat 34g fat (18g saturated fat), Cholesterol 111mg cholesterol, Sodium 392mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 7g protein.
FLUFFY PUMPKIN PIE
Children love this pie-marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. -Phyllis Renfro, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.
Nutrition Facts : Calories 338 calories, Fat 16g fat (12g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
More about "spiced pumpkin phyllo pie recipes"
PUMPKIN PIE WITH PHYLLO CRUST - AMIRA'S PANTRY
From amiraspantry.com
Ratings 7Calories 493 per servingCategory Dessert
- In a saucepan over medium heat, add sugar, water, lime juice and honey. Stir and drop half a stick of cinnamon. Bring to a boil, reduce heat and simmer for 10 minutes.
- In a small saucepan, combine pumpkin puree, spices, salt,sugar and half and half. Stir well and simmer on low for about 6 minutes.
MARTHA STEWART'S 5-SPICE PUMPKIN PIE WITH PHYLLO CRUST
From today.com
4.2/5 (67)Category DessertsAuthor Martha StewartTotal Time 36 hrs 30 mins
- 1. 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 1½ teaspoons sugar mixture.
- 2. 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.
- 3. Repeat with remaining phyllo, butter and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
- 4. Bake until crust is crisp and golden, 15-18 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.)
OUR 31 BEST PUMPKIN PIE RECIPES - EPICURIOUS
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- Bourbon Pumpkin Pie. This pumpkin pie filling gets its warmth from a trio of spices and a generous splash of bourbon. To streamline your holiday game plan, pre-bake your pie crust and make your filling a day or two ahead, then bake your pie on Thanksgiving morning.
- Marbled Pumpkin-Maple Cheesecake Bars. Sometimes the best pumpkin pie recipe isn’t a pie at all—it’s a cheesecake bar! The crust for these pumpkin-swirled bites couldn't be easier: blitz graham crackers, melted butter, salt, and sugar in a food processor, then simply press it into a sheet pan.
- White Chocolate Pumpkin Mousse. Serve this mousse on its own for a gluten-free Thanksgiving dessert option, or pour it into a baked pie shell. With just seven ingredients and a total time of 30 minutes, this is a fun, easy, and quick dessert to whip up for Thanksgiving.
- Pecan-Rye Pumpkin Pie. Can't choose between pecan and pumpkin pie? This Thanksgiving dessert is the best of both worlds. It has a flavorful rye-flour crust, a whiskey-spiked and spiced pumpkin filling, and a topping of crunchy candied pecans.
- Pumpkin Cheesecake With Bourbon–Sour Cream Topping. The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake.
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