Honey-Phyllo Pumpkin Pie

From Martha Stewart

Honey-Phyllo Pumpkin Pie

Photo by Shannon F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    slices


Ingredients

  • Pie:

  • 1

    cup granulated sugar

  • 1.5

    tsp. ground cinnamon

  • 17

    sheets phyllo, trimmed to 8½ by 13½ inch sheets, thawed if frozen

  • 6

    oz. (1.5 sticks) unsalted butter, melted

  • 1

    can (15 oz.) solid-pack pumpkin

  • ½

    cup packed light-brown sugar

  • ¼

    cup honey, plus more for serving

  • 3

    large eggs

  • 1

    can (12 oz.) evaporated milk

  • 1

    tbsp. cornstarch

  • 1

    tsp. pure vanilla extract

  • ½

    tsp. coarse salt

  • ¼

    tsp. freshly grated nutmeg

  • ¾

    tsp. ground cinnamon

  • ¾

    tsp. ground ginger

  • Ground cloves

  • Walnut-Oatmeal Streusel:

  • ¾

    cup old-fashioned oats

  • 3

    oz. finely chopped walnuts (⅓ cup)

  • 7

    tbsp. all-purpose flour

  • ¼

    tsp. coarse salt

  • 6

    tbsp. packed light-brown sugar

  • 1.5

    oz. (3 tbsp.) unsalted butter

  • 2

    tbsp. honey

Directions

Streusel: 1. Preheat oven to 350 dF. Combine oats, walnuts, flour, salt, and sugar in a large bowl. Melt butter in small saucepan over medium heat. Whisk in honey. Stir into oat mixture. 2. Spread streusel on a rimmed baking sheet lined with nonstick baking mat. Bake, stirring occasionally, until light gold and crunchy, 12-15 minutes. Let cool on baking sheet on a wire rack. (Streusel will keep, covered, for up to 3 days). Pie: 1. Preheat oven to 350 dF. Fold a piece of foil lengthwise to make a collar, and fit around 9-inch deep dish pie dish, extending it 1/2 inch above dish. Combine granulated sugar and cinnamon in small bowl. 2. Brush 1 sheet phyllo with butter, and generously sprinkle with cinnamon-sugar, then with 2 tbsp. streusel over half the sheet. Fold in half, from left to right. Brush top with butter, and sprinkle with cinnamon-sugar. Gently scrunch right side, then fold back corners of left side to create a petal shape. Place phyllo in dish, pressing scrunched side into dish and tucking folded corners under (phyllo will NOT reach center). Repeat 13 times, overlapping sheets. 3. Brush remaining phyllo sheets with butter, sprinkle with sugar mix, and fold in quarters. Press into dish to cover bottom. Brush with butter, and sprinkle with sugar mix. 4. Cut a circle of parchment, at least 16 inches wide, and fit into phyllo pie shell. Fill with pie weights/dried beans. Bake until edges begin to turn gold, about 10 minutes. Remove pie weights, parchment, and foil collar. Continue to bake until crust is golden brown, 10-15 minutes more. 5. Transfer dish to a rimmed baking sheet. Mix pumpkin, brown sugar, honey, eggs, milk, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger, and a pinch of cloves in a large bowl. Pour into crust. Tent edges with foil, and bake until center is set but still a bit wobbly, 60-65 minutes. Let cool in pie dish on wire rack. Sprinkle with some streusel. Serve at room temperature with honey and remaining streusel.


Nutrition

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