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
Scale
- 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