This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It’s also the ideal project to start with if you’re new to baking with phyllo: you simply brush sheets of it with clarified butter, scrunch them into accordion-like shapes, and arrange them in a spiral in the pan. This recipe comes from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).Martha Stewart Living, September 2021
Recipe Summary test
- 8 tablespoons (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 teaspoon pure vanilla extract
- 1/2 teaspoon freshly ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt (we use Diamond Crystal)
- Confectioners’ sugar, for dusting
- Step 1Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
- Step 2Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. 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. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
- Step 3In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners’ sugar and serve.
Brushing phyllo with clarified butter or store-bought ghee instead of plain melted butter guarantees deep flavor without any pockets of moisture.