Phyllo Pumpkin Pie
OIL USES: Bake
INGREDIENTS
SERVINGS: 6
- 0.5 tsp ground ginger
- 0.6 cup canned pumpkin puree
- 3 large eggs
- 1 tbsp honey
- 0.5 cup light brown sugar
- 2.25 tsp ground cinnamon
- 0.12 tsp ground cloves
- 0.25 tsp kosher salt
- 0.12 tsp nutmeg, freshly ground
- 2 tsp vanilla extract
- 0.75 cup GOYA® Light Flavor Olive Oil
- 0.5 cup heavy cream
- 0.75 cup whole milk
- 1 package frozen phyllo dough, completely thawed overnight
- 1 powdered sugar to decorate
PREPARATION
1
Spread a sheet of phyllo dough, slightly moisten with GOYA® Light Oil and fold it into an M shape.
2
Roll up the folded phyllo dough loosely and place it in the center of the mold.
3
Repeat step 1 and place the folded doughs on the mold, creating a spiral shape.
4
Mix 2 Tbsp. of remaining oil with honey and cinnamon, and brush the surface of the dough.
5
Bake at 350 °F for 20 min or until the dough is golden and crispy. Let it cool.
6
In a saucepan over low heat, heat milk, cream, and pumpkin puree without boiling.
7
In a mixer, beat the eggs, sugar, and spices until soft and fluffy. 8.
8
While beating slowly add 1/3 of the pumpkin mixture to allow the eggs to temper. Add the remaining mixture and beat for 3 more minutes.
9
Once the mixture reachers room temperature, pour over evenly in the mold with the filo dough.
10
Bake at 350 °F for 30 minutes or until the pie is set and phyllo dough is golden brown. Sprinkle with powdered sugar.
