Cookin’ With Cathy: Phyllo with Pumpkin Custard

Updated 3 years ago

Crust1 – 8 oz. package frozen phyllo, thawed overnight in refrigerator1 cup unsalted butter, melted & clarified1) Remove defrosted sheets of phyllo from packaging, lay flat and cover with plastic wrap. Make sure to keep unused sheets of phyllo covered with plastic wrap to prevent them from drying out. 2) Brush the bottom of a 10″ pie pan with melted butter. Place 1 sheet of the phyllo pastry on a cutting board and brush liberally with the melted butter. Place another phyllo sheet on top and butter repeating process until you have four stacked and buttered layers of phyllo. Cut the stack in half and place the halves into the pie tin overlapping and tucking the edges under. 3) Repeat this entire process using a total of 16 sheets of phyllo. Reserve the remaining four sheets for confetti garnish (recipe to follow.)4) Place the crust in freezer and prepare the filling.Filling1- 15 oz. can solid-pack pumpkin3 eggs1/2 cup granulated sugar1/4 cup light brown sugar1/4 cup dark brown sugar1/2 tsp. salt1 tsp. ground cinnamon1/2 tsp. ground ginger1/4 tsp. ground nutmeg1/8 tsp. ground cloves3/4 cup milk1/4 cup heavy cream1) Preheat oven to 400°F.2) In large bowl whisk eggs and pumpkin puree until smooth.3) In a separate bowl combine sugars, salt and spices. Add to pumpkin mixture to combine. Add milk and heavy cream and stir just until combined.4) Pour into crust, cover with pie shield and bake in center of oven for 45 – 50 minutes until edges of crust are golden brown and center of pie is set. Remove from oven and allow to cool completely before serving.Phyllo-Nut Confetti1 Tbsp. granulated sugar1/4 cup walnuts1/4 tsp. ground cinnamon1/8 tsp. ground cloves1) Preheat oven to 400°F.2) Process the sugar, walnuts, cinnamon and cloves in the bowl of a food processor until finely ground and set aside.3) Place 1 sheet of the phyllo pastry on a cutting board and brush liberally with the melted butter. Place another phyllo sheet on top and butter repeating process until you have four stacked and buttered layers of phyllo.4) Sprinkle stack with nut mixture and cut stack into 1/2″ squares.5) Place squares onto parchment lined baking sheet and cook for 8 minutes until golden brown. Remove from oven and cool.To learn more about Cathy Speronis, check out her website at www.cookinwithcathy.com


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