PUMPKIN PIE PUFF PASTRY SHELL RECIPES

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SPICED PUMPKIN PHYLLO PIE RECIPE RECIPE | EPICURIOUS



Spiced Pumpkin Phyllo Pie Recipe Recipe | Epicurious image

A flaky phyllo crust, layered with butter and a pumpkin pie–spice sugar forms the crust for this silky well-spiced pie.

Provided by Ross Dobson

Yield Makes 8 servings

Number Of Ingredients 14

1 1 3/4- to 2-pound sugar pumpkin or butternut squash, halved through core, seeded
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg plus additional for garnish
1 cup (loosely packed) golden brown sugar
3 large eggs
6 tablespoons canned evaporated skim milk
1 1/2 tablespoons heavy whipping cream
1 tablespoon cornstarch
3/4 teaspoon vanilla extract
1/2 teaspoon salt
10 14x9-inch sheets fresh phyllo pastry or frozen, thawed
5 tablespoons butter, melted
2 tablespoons sugar

Steps:

  • Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Place pumpkin, cut side down, on parchment. Bake until very tender, about 1 hour. Cool.
  • Scoop pumpkin flesh into processor; discard skin. Combine cinnamon, ginger, and 1/4 teaspoon nutmeg in small bowl. Add half of cinnamon mixture to pumpkin in processor. Add brown sugar, eggs, milk, cream, cornstarch, vanilla, and salt. Process until very smooth. DO AHEAD: Filling can be made 1 day ahead. Transfer to large bowl, cover, and chill.
  • Increase oven temperature to 425°F. Lightly butter 9-inch-diameter tart pan with removable bottom. Place rimmed baking sheet in oven to heat. Stir 2 tablespoons sugar into remaining cinnamon mixture.
  • Lay 1 phyllo sheet on clean work surface and brush lightly with butter (keep remaining phyllo sheets covered with plastic wrap and damp towel to prevent drying). Sprinkle 1 scant teaspoonful cinnamon mixture over phyllo. Repeat 4 times with phyllo, butter, and cinnamon mixture. Arrange stacked phyllo in tart pan, gently pressing and allowing long sides to hang over edge of pan. Repeat layering process with 5 remaining phyllo sheets. Arrange stacked phyllo crosswise atop first sheets so that overhanging corners point in opposite directions. Roll overhang in to form edge of crust. Pour pumpkin into pan.
  • Place pie on hot baking sheet and bake 10 minutes. Reduce oven temperature to 375°F and bake until tester inserted into center of filling comes out clean, 40 to 45 minutes. Cool at least 20 minutes. Grate nutmeg over and serve warm.

PUMPKIN PUDDING PUFF PASTRY DESSERTS - COUPON CLIPPING COOK



Pumpkin Pudding Puff Pastry Desserts - Coupon Clipping Cook image

These flaky puff pastry shells filled to the brim with pumpkin pudding and topped with lots of Cool Whip topping and a sprinkle of cinnamon are calling your name!

Provided by Nancy@CouponClippingCook

Categories     Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 5

1 package Puff Pastry Shells (10 ounces)
1 package pumpkin spice instant pudding & pie filling (3.4 ounces)
2 cups cold milk
1 container Cool Whip topping (8 ounces)
1 teaspoon ground cinnamon

Steps:

  • For the Pastry: Preheat the oven to 425 degrees F. Lay the frozen pastry shells on a cookie sheet with the “top” side up. Bake in a preheated oven for about 20 minutes or until the pastries are golden brown and puffed. Sometimes as the pastries rise they may tip over or lean to one side. If this happens, once they're done baking, just bend them back into an upright position. Remove the top circles from the pastry shells with your fingers or with a fork. Set the pastries aside on a rack to cool.
  • For the Pudding:  In a medium size bowl, add the pudding mix and cold milk according to the package instructions. Beat with a whisk for 2 minutes (or according to package instructions). Chill for 15 minutes in the refrigerator. 
  • For the Pumpkin Pudding Puffs: Spoon the pudding into the shells.  Fill each shell to the top with pudding.
  • For the Topping and Garnish:  Top with Cool Whip topping or whipped cream.  Lightly sprinkle cinnamon on top of the Cool Whip to garnish and serve. The puff pastry shell tops can be used for garnish or made into small pudding and Cool Whip sandwich puffs.  Store leftovers in the refrigerator.

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