This pumpkin pie is made with a flaky phyllo crust and a creamy decadent pumpkin filling. It’s both beautiful and delicious. Serve it for dessert at your Holiday party and delight your guests!
Tips on Working with Phyllo
- Place the box in the refrigerator overnight to thaw.
- In the morning, set the box out at room temperature for at least an hour before working with it.
- Keep the phyllo in its packaging until you’re ready to work with it. When exposed to air, the phyllo will start to dry out and crumble.
- Keep 2 towels handy, a dry towel and a slightly damp one. Place the dry towel and then the damp one on top of any phyllo that you’re not working with to keep it from drying out.
- Any leftover phyllo should be wrapped in plastic and can be refrigerated for a week.
Watch the Video Tutorial
Pumpkin Phyllo Pie
Crisp, sweet, buttery phyllo filled with a creamy pumpkin filling. Beautiful and delicious!
Ingredients
For the Crust:
- 8-10 sheets of (#4) phyllo pastry thawed and at room temperature
- 4 ounces unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 teaspoon ground cinnamon
For the Filling:
- 8 ounces (150g) cream cheese, soft and at room temperature
- 2 ounces (57g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/4 teaspoon salt
- 2 cups (425g) pumpkin puree
- 3 egg yolks, at room temperature
- 1 cup (237ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cinnamon
Instructions
Preheat the oven to 350 °F, 180 °C.
Grease and line a 9-inch (23cm) round springform pan with parchment paper.
Combine the cream cheese, butter, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Beat until smooth.
Add the eggs and beat until incorporated.
Add the remaining filling ingredients and beat until smooth.
Combine the sugar and cinnamon in a bowl and mix together.
Layer the phyllo sheets in the pan and drizzle each one with the butter. Sprinkle a tablespoon of the cinnamon sugar between each layer.
Pour the filling into the crust and place the springform pan onto a baking pan.
Fold the phyllo that's hanging outside of the pan inward to create a crust. Brush with the remaining butter.
Bake on the center rack of the oven for almost 2 hours or until the filling has set around the edges and slightly jiggles in the center.
Remove from the oven and allow it to cool completely.
Refrigerate overnight and then carefully remove the pie from the pan and set it on a serving dish.
Garnish with whipped cream and serve.
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