Martha Stewart Spice Pumpkin is a delightful way to celebrate the fall season with a sophisticated twist on the classic pumpkin pie. This showstopping recipe features a shatteringly crisp phyllo crust and a silky custard infused with star anise and fennel. Made with pure pumpkin puree and rich maple syrup, this pie is not only delicious but also ready in under two hours. Whether you’re hosting a holiday gathering or simply indulging in a cozy dessert at home, this pie will impress your guests and satisfy your cravings.
Why You’ll Love This Martha Stewart Spice Pumpkin
This Pumpkin Spice Recipe by Martha Stewart is a must-try for several reasons:
- Unique flavor profile with the addition of Chinese five-spice.
- Crispy phyllo crust that creates a delightful texture.
- Simple preparation steps, making it accessible for all bakers.
- Can be served warm or chilled, perfect for any occasion.
- Ideal for vegetarians, as it contains no animal products.
- Pairs wonderfully with a dollop of whipped cream or vanilla ice cream.
This recipe is part of the American cuisine and fits perfectly within the dessert category.
Ingredients for Martha Stewart Spice Pumpkin
Gather these items:
- 8 sheets frozen phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar (divided)
- 1 teaspoon Chinese five-spice powder (divided)
- 2 1/2 cups pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 1/3 cup pure maple syrup
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
How to Make Martha Stewart Spice Pumpkin Step-by-Step
- Step 1: Preheat oven to 400°F (200°C). Mix 1/4 cup sugar with 1/2 tsp five-spice powder.
- Step 2: Brush one sheet of phyllo with melted butter, sprinkle with sugar-spice mix, fold in half, and brush the top with butter.
- Step 3: Place the folded sheet into a 9-inch springform pan. Repeat with the remaining 7 sheets, layering them to cover the pan.
- Step 4: Bake the crust for 15-18 minutes until golden. Cool completely on a rack. Reduce the oven to 350°F (175°C).
- Step 5: Whisk together pumpkin, evaporated milk, maple syrup, eggs, flour, vanilla, salt, remaining 1/2 cup sugar, and remaining 1/2 tsp five-spice until smooth.
- Step 6: Pour filling into the cooled crust. Bake at 350°F for 40-50 minutes until set but slightly wobbly in the center.
- Step 7: Cool completely on a wire rack before unmolding and serving.
Pro Tips for the Perfect Martha Stewart Spice Pumpkin
Keep these in mind:
- Ensure the phyllo dough is fully thawed before use to avoid tearing.
- For a richer flavor, substitute brown sugar for granulated sugar.
- Experiment with different spices in the filling to customize your pie.
Best Ways to Serve Martha Stewart Spice Pumpkin
This pie is best served with:
- A dollop of freshly whipped cream.
- Vanilla ice cream for a creamy contrast.
- Drizzling with caramel sauce for extra sweetness.
How to Store and Reheat Martha Stewart Spice Pumpkin
After cooling, store the pie in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 20-30 seconds. This pie is perfect for meal prep, allowing you to enjoy it throughout the week.
Frequently Asked Questions About Martha Stewart Spice Pumpkin
What’s the secret to perfect Martha Stewart Spice Pumpkin?
The secret lies in using high-quality ingredients, especially pure pumpkin puree and fresh spices. This enhances the flavor and gives the pie a delightful aroma. The unique blend from the Pumpkin Spice Blend Martha Stewart ensures a rich taste.
Can I make Martha Stewart Spice Pumpkin ahead of time?
Yes, you can prepare the pie a day in advance. Just ensure you store it in the refrigerator, covered well to maintain freshness. This is a great way to save time on the day of your gathering.
How do I avoid common mistakes with Martha Stewart Spice Pumpkin?
To avoid common mistakes, ensure that the crust is not overbaked, which can lead to a dry texture. Also, be careful not to overmix the filling, as that can create air bubbles that lead to cracking while baking.
Variations of Martha Stewart Spice Pumpkin You Can Try
Feel free to experiment with these variations:
- Add chocolate chips for a richer dessert experience.
- Incorporate nuts for added texture.
- Swap out the phyllo crust for a traditional pie crust if preferred.
Enjoy your baking journey with this Martha Stewart Pumpkin Spice masterpiece!
For more delicious recipes, check out this link for inspiration!
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Martha Stewart Spice Pumpkin: 5 Star Pie Recipe
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This showstopping Martha Stewart 5 Spice Pumpkin Pie features a shatteringly crisp phyllo crust and a silky custard spiced with star anise and fennel. Made with pumpkin puree and maple syrup, it is a sophisticated twist on the classic, ready in under 2 hours.
Ingredients
- 8 sheets frozen phyllo dough, thawed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar (divided)
- 1 teaspoon Chinese five-spice powder (divided)
- 2 1/2 cups pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 1/3 cup pure maple syrup
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
Instructions
- Preheat oven to 400°F (200°C). Mix 1/4 cup sugar with 1/2 tsp five-spice powder.
- Brush one sheet of phyllo with melted butter, sprinkle with sugar-spice mix, fold in half, and brush top with butter.
- Place folded sheet into a 9-inch springform pan. Repeat with remaining 7 sheets, layering them to cover the pan.
- Bake crust for 15-18 minutes until golden. Cool completely on a rack. Reduce oven to 350°F (175°C).
- Whisk pumpkin, evaporated milk, maple syrup, eggs, flour, vanilla, salt, remaining 1/2 cup sugar, and remaining 1/2 tsp five-spice until smooth.
- Pour filling into cooled crust. Bake at 350°F for 40-50 minutes until set but slightly wobbly in center.
- Cool completely on a wire rack before unmolding and serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 10
- Sugar: 1g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
Keywords: Martha Stewart Spice Pumpkin Pie