Velvety pumpkin pie in a crispy, flaky crust – this Phyllo dough pumpkin pie pastry is the ultimate fall dessert!
It’s time for fall baking! And the best way to turn a classic pumpkin pie into something unforgettable is to wrap it up in flaky Phyllo dough. The result is amazing!
Flaky Pumpkin Pastry
Pumpkin pie brings a sense of nostalgia for many of us. I blame it on its tasty mix of spices, causing scents like cinnamon and nutmeg to fill the air.
But what else can you make with pumpkin puree that isn’t pumpkin pie or muffins? Well, you can make a delicate pumpkin pastry with a flaky crust. It looks luxurious, but it’s actually super simple!
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
- Phyllo Dough
- Pumpkin Pie Filling
- Sweetened Condensed Milk
- Chopped Pistachios
- Powdered Sugar
Phyllo Dough Tips
Once you figure out how to work with Phyllo dough, it’s a lot easier! But the first time can be a little tricky. Here are some tips that will help you be successful the first time!
Thaw The Dough First
It’s important to thaw the filo dough according to its directions. Usually, this entails defrosting it in the fridge overnight or on your countertop at room temperature for 3-4 hours.
Packaged filo dough is usually rolled, so unroll it gently to begin preparations. This part takes patience, so give yourself plenty of time.
Add Butter In Between Layers
Most recipes using filo dough will require at least 5 sheets. When you layer the sheets on top of each other, you’ll want some sort of liquid between each one: normally butter or olive oil. A pastry brush is key to make sure you get the liquid brushed on gently and evenly.
Keep The Dough Moist
As you layer and butter your filo dough, be sure to place a damp cloth on the unused filo dough to prevent it from drying.
How Do You Fix a Watery Pumpkin Pie?
Sometimes, pumpkin pie filling can get watery. This Pumpkin Pie Pastry avoids this problem, mainly because it uses a canned puree. Canned pumpkin puree is a lot less watered down than pureeing your own pumpkin.
Furthermore, the filling contains an egg, which helps stabilize its overall structure.
In general, to avoid a watery pumpkin pie, adding more eggs helps hold it together. A pumpkin pie’s filling is custard-like, so eggs are your best bet for maintaining the structure.
Pistachios Are Optional
If you don’t like the nuts in the filling, don’t add them! They are completely optional. It won’t change the texture or final result at all.
The Perfect Thanksgiving Dessert
I always turn to an easy pumpkin pie recipe during the holidays because I’m so busy preparing other dishes. So yes, I use pumpkin pie puree straight from a can – and I’m not ashamed about it!
So, should you use pumpkin pie filling or pure pumpkin puree? I used pumpkin pie filling. It you use pure pumpkin puree, you’ll have to add a little bit of brown sugar (about 2 tablespoons) and some pumpkin pie spice (about 1 tablespoon) to flavor it.
My Pumpkin Pastry is inspired by that easy pie filling. Instead of using it for a pie shell, it’s wrapped in a generous pile of filo dough, covered and baked in butter, then sprinkled with powdered sugar.
How To Store It
Store your baked pumpkin pastry in an airtight container in the refrigerator for about a day. It tastes best when it is fresh. If you keep it longer than a day, the Phyllo crust will soften.
Phyllo Dough Pumpkin Pie Pastry
- Parchment Paper
- 1 1/4 cups Canned Pumpkin Pie Filling
- 1/2 cup Sweetened Condensed Milk
- 1 large Egg
- 1 tsp Ground Cinnamon
- 1/4 cup Chopped Pistachios
- 7 sheets Phyllo Dough thawed, about 11×13 inches in size
- 1/4 cup Butter melted
- 2 tbsp Powdered Sugar
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, mix together pumpkin puree, condensed milk, egg, and cinnamon.
- Add one layer of filo dough on lined baking sheet. Brush a thin layer of butter on its surface. Once buttered, add another sheet of filo dough on top.
- Continue for the remaining filo sheets. Do not butter the top and final layer.
- Pour pumpkin mixture in the center of the filo dough (widthwise). Sprinkle with chopped pistachio.
- Roll the sides and ends over on top of the filling, securing with butter and slightly pressing down. It should look like a flat log.
- Carefully turn the pastry over so the seams are facing side down.
- Bake for 20 minutes and allow to cool. Sprinkle powdered sugar and cut to serve.
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If you enjoyed learning how to make pumpkin pie pastry with Phyllo dough, here are some more easy desserts you should make next!