Ruffled Pumpkin Milk Pie

This pie is an autumn version of a classic Greek milk pie, or galatopita. I already have my eye on a summer version. 😉 It was very pretty and elegant. The pumpkin flavor was understated.

This recipe was adapted from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season via MarthaStewart.com. I baked the pie in a ceramic baking dish and modified the method. I served it as one of our Thanksgiving desserts this year. I made the pie a day in advance and refrigerated it overnight.

According to the original recipe, clarified butter or ghee is used in lieu of melted butter to eliminate the chance of pockets of moisture in the finished pie.

Yield: Serves 8

  • 8 T (1/2 cup) clarified butter or ghee, melted
  • 14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
  • 6 large eggs
  • 3/4 cup pure pumpkin purée
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly ground cardamom, sifted (I ground 8 pods)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • confectioners’ sugar, for dusting
  1. Preheat oven to 350°F, preferably on convection.
  2. Lightly brush a 9 or 10-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment. (I used a ceramic baking dish so I omitted the parchment paper.)
  3. Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter.
  4. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
  5. Brush remaining clarified butter over tops of phyllo ruffles in pan.
  6. Place the cake pan on a rimmed baking sheet. Bake until golden brown, 22 minutes on convection or up to 25 to 30 minutes in a standard oven.
  7. Transfer pan to a wire rack and let cool while making filling (leave the oven on).
  8. In a large bowl with a spout, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth.
  9. Gradually pour the egg mixture over baked phyllo, evenly covering surface.
  10. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely.
  11. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. (I served the pie in my ceramic baking dish.)
  12. Dust with confectioners’ sugar and serve.

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