Pumpkin Spice Ruffled Milk PIe

I had this recipe on my radar for Thanksgiving dessert, but instead ended up making it for brunch on Thanksgiving weekend. The recipe creator has great photos you should peek in at, and she also made the recipe vegan. I went with regular butter and milk, and substituted the sugar for a lower-carb substitute. Most milk pies have eggs in the custard, so if I tried one again I'd use that kind of recipe, but this was different, and different can be good. I sometimes like using phyllo/filo dough for a less carby baked good without having to deal with nut flours, etc.

The recipe comes from Ful-Filled, but I think I probably encountered it in Pinterest. She directs the baker not to pack the spirals too tightly, but they looked prettier that way so I did anyway. And she was right, the custard had no room to go and I couldn't fit it all in the pan!

PUMPKIN SPICE RUFFLED MILK PIE

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8-10 slices

Ingredients

• 10-14 sheets frozen phyllo dough, thawed
• 6 tablespoons (85g) butter, melted (use vegan butter or olive oil for a dairy free option)
• 1 1/2 cups (192g) milk (full fat coconut or nut milk for dairy free option)
• 3 tbsp cornstarch
• 1 tablespoon vanilla extract
• 1 cup (225g)of pumpkin puree (about 1/2 of a 15oz can)
• 1/2 cup (100g) sugar (I used light brown sugar)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp fresh ground nutmeg
• 1/8 tsp ground cloves
• 1 tbsp powdered sugar + 1/2 tsp cinnamon, for dusting

Instructions

• Preheat your oven to 350°F (175°C). Brush a 9-inch round cake pan lightly with melted butter and line with a sheet of parchment that is large enough to come up the sides of the baking pan. Lightly brush the parchment with butter.
• Place 1 sheet of phyllo dough on a clean surface and brush it with melted butter (a light coat will do just fine). Place another sheet of phyllo over the top of the first one and brush with butter. Use your fingers to scrunch up the fillo long ways, into a loose ruffled strip (its okay if the phyllo tears a bit). Wind up the dough into a loose, ruffled spiral, place it in your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. (you should have 5-7 spirals depending on the size of your phyllo)
• Brush the tops of the spirals with the remaining butter. Bake in the pre-heated oven for 20-25 minutes, until the phyllo is golden brown.
• While the phyllo bakes, prepare the pumpkin custard by whisking together the milk, cornstarch, pumpkin, vanilla, spices and sugar.
• Remove the pan from the oven and pour the pumpkin custard mixture over the spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
• Let cool for 15 minutes, then lift from the pan and serve dusted with cinnamon and powdered sugar. Best eaten warm, but leftovers store beautifully in the fridge for up to 3 days (if it even lasts that long ;)