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Spiced Pumpkin Phyllo Pie

Spiced Pumpkin Phyllo Pie

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

Recipe Preparation

  • 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.

Nutritional Content

One serving contains the following: Calories (kcal) 349.6 %Calories from Fat 29.6 Fat (g) 11.5 Saturated Fat (g) 6.0 Cholesterol (mg) 102.6 Carbohydrates (g) 57.3 Dietary Fiber (g) 2.6 Total Sugars (g) 33.8 Net Carbs (g) 54.6 Protein (g) 6.1Reviews Section

Sweet pumpkin phyllo pie

Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Nuts Free Diet

It is usually followed when someone is allergic to nuts.

  • 500 g pumpkin puree
  • 400 g condensed milk
  • 2 eggs
  • 200 g dark brown soft sugar
  • 1 teaspoon(s) cinnamon
  • 1 pinch nutmeg
  • 1 pinch cloves
  • 2 tablespoon(s) all-purpose flour
  • 80 g butter, melted, for brushing
  • icing sugar, for dusting
  • cinnamon, for dusting

Easy Treats You Can Make With a Can of Pumpkin Pie Filling

If you&rsquore looking for a way to fill your holiday table with pumpkin-centric treats, then boy, do I have the goods for you! I recently created a gallery of easy recipes (you might call them hacks) for using canned pumpkin pie filling. The presweetened and spiced filling makes a nice shortcut to delicious fall-themed treats that aren&rsquot a lot of work for those donning the chef&rsquos hat.

There are sixteen recipes total in the gallery on HGTV&rsquos website, but I thought I&rsquod give a little sneak peek of my favorites, like these Pumpkin Pie Phyllo Bites. They use ready-made phyllo shells so you can whip them up in just minutes!

This Pumpkin Spice French Toast Casserole is SO easy, and just involves 4 ingredients (five if you garnish with pistachios). It can be made ahead and makes a wonderful breakfast for overnight guests. It&rsquos so good with maple syrup on the side!

Talk about easy! These Chocolate-Pumpkin Muffins use just two packaged ingredients and will yield moist, springy muffins with a hint of pumpkin and warm fall spices.

OH, yes. These Pumpkin Pie Parfaits speak to my granola-loving heart. We used vanilla Greek yogurt to layer with pumpkin seed granola and pie filling, but you can swap it for your favorite flavor.

All of these recipes were tested with an organic variety of pumpkin pie filling that also contains pure cane sugar. I feel this type of pie filling will yield the best results.

  • 1 1/2 cups cooked pumpkin or squash puree or canned (one 15-ounce can)
  • 1 cup light brown sugar (firmly packed)
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons molasses
  • 3 large eggs (slightly beaten)
  • 1 cup evaporated milk or ​half-and-half
  • 1 unbaked pie shell, 9-inch

Preheat the oven to 425 F/220 C/Gas 7.

Prepare the pastry for your pie and fit it into the pie plate. Keep the pastry chilled in the refrigerator if you won't be filling it immediately.

Combine the canned pumpkin, brown sugar, salt, spices, and molasses beat to blend. Blend in the beaten eggs and the milk until the mixture is smooth and well blended.

Pour mixture into the prepared pie shell. Bake for in the preheated oven for 15 minutes. Reduce temperature to 350 F/180 C/Gas 4​ and bake for 35 to 45 minutes longer, or until the center of the pie is set. A knife inserted in the center of the custard should come out clean.

Top each serving of the pie with whipped cream and a sprinkling of cinnamon-sugar.

Spiced up pumpkin and feta pie

During the past Easter I was assigned to contribute to a family table with two pies…

One choice was easy…Korina’s ultimate cheese pie of course…which, since I have learned making it, has been my continuous…uninterrupted success…

Only for Easter’s sake I have cracked open the large orange pumpkin bought some months back as decor…for my youngest son’s baptism dinner table.

Large pumpkins require considerable amount of time in cleaning and cutting…and make up for many dishes…

….so half of the pumpkin was used for the pie and the other half for marmalade…


  • 2 lb (1kg) fresh pumpkin, peeled and seeds removed
  • 2-3 yellow onion
  • 2 cups crumbled feta cheese
  • 2 tablespoon fresh mint chopped/or dried mint
  • 2 tablespoon fresh fennel
  • 2 eggs
  • Salt/pepper
  • Nutmeg
  • Hot red pepper
  • Pepper
  • Olive oil
  • 10-12 phyllo sheets


  1. In a large skillet add 2 tablespoons of olive oil and sauce the chopped onions for 2 minutes or until soft. Grate the fresh pumpkin and add it to the skillet, mixing with onions and sauce for 8-10 minutes on high heat, until the pumpkin is soft. Remove from the skillet and strain the mixture if there is any juices left. Place pumpkin mixture in a large bowl. Add crumbled feta, chopped mint and mix well. Beat the eggs in a small bowl and add them to the mixture. Mix with a wooden spoon until all ingredients are well incorporated. Add salt and pepper.
  2. Preheat the oven at 350F/ 180C
  3. Start assembling the pie. You can use any pan shape you have, a square, rectangular or round one.
  4. Grease the bottom of the pan. Layer 5-6 sheets of phyllo brushing with extra olive oil each sheet.
  5. Pour the pumpkin-cheese mix, spreading evenly. Fold over the left phyllo edges. Cover with 5-6 phyllo sheets again brushing each sheet with olive oil. Tuck in the leftover phyllo.
  6. Score the top phyllo layers a little bit.
  7. Bake for about 30-40 minutes until golden.
  8. Remove from the oven and serve warm.
  9. Enjoy!

Recipe Summary

  • 12 ounces cream cheese, softened
  • 1 pound butter, softened
  • ¼ cup white sugar
  • 4 cups all-purpose flour
  • 12 ounces cream cheese, softened
  • 1 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 eggs
  • 2 cups solid pack pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • ½ cup vegetable shortening
  • 8 ounces cream cheese, softened
  • 1 (16 ounce) package confectioners' sugar
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup finely chopped pecans, divided

Preheat oven to 350 degrees F (175 degrees C).

Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.

To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.

Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.

Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.

Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

No Bake Pumpkin Cheesecake Phyllo Bites

These no bake pumpkin cheesecake phyllo bites are the easiest Thanksgiving dessert ever. Fluffy spiced pumpkin cheesecake filled into crunchy phyllo shells and topped with spiced nuts. You'll love these sweet little bites!

Yield: 30 cheesecake bites

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes


  • 8 ounces cream cheese, room temperature
  • 1/2 cup canned pumpkin puree
  • 1/4 cup dark brown sugar
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon pumpkin pie spice
  • 8 ounces whipped topping, thawed
  • 2 boxes (30 cups in total) Athens mini fillo shells , chopped


In the bowl of an electric mixer add cream cheese, pumpkin puree, brown sugar, vanilla bean paste and pumpkin pie spice.

Mix on medium speed until fully combined and smooth.

Add in whipped topping and fold to fully combined.

Fill the fillo shells with cheesecake mixture, sprinkle with chopped praline pecans and a dusting of powdered sugar if desired.

Note: The mini fillo shells are fully cooked so need to bake. Also, you may have some leftover cheesecake filling which can be saved or turned into a pumpkin cheesecake dip!

Disclosure: This post is sponsored by Athens Foods. As always all opinions are 100% my own.

Want to learn more about Athens Foods? Follow them on Facebook, Twitter or Pinterest!

the heck are you talking about?

Thursday 25th of October 2018

You know that "matte" isn't a color, right? Matte is a finish. Matte lipsticks can be any color at all, including red. Red lipstick and matte lipstick are not at all mutually exclusive. Do you mean neutral? Or dark? Or earthy? Because you sound really confused when you say that you'll take red over matte any day. Red is a color that can come in any finish - matte, semi-matte, satin, metallic, frosted, glossy, sheer, etc. Matte is a finish that can come in any color. Hope that helps. because it sounds like you don't know what you're talking about?

Sarah Walker Caron (Sarah's Cucina Bella)

Tuesday 17th of November 2015

These sound so good -- I love the combination of pumpkin and pecan. And those cheesy movies? So fun.

Friday 13th of November 2015

Red lips always trump brown matte! I love those movies, but even the first (hundred) times I saw them, I was like, "Drew. Girlfriend. Seriously with the matte lipstick?" What do I know? I've never been known for my makeup expertise. I am known for all sorts of sweet bites, so I fully endorse anything that begins with "cheesecake having a no bake baby."

Tuesday 10th of November 2015

I want to crash your fun Saturday night. That's my kind of night, especially if it includes these bites!

Tuesday 10th of November 2015

I love bite-sized desserts for the holidays and a bonus for being no bake!

Recipe Summary

  • 1 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 17 sheets phyllo, trimmed to 8 1/2-by-13 1/2-inch sheets, thawed if frozen
  • 6 ounces (1 1/2 sticks) unsalted butter, melted
  • Walnut-Oatmeal Streusel
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup packed light-brown sugar
  • 1/4 cup honey, plus more for serving
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • Ground cloves

Preheat oven to 350 degrees. Fold a piece of foil lengthwise to make a 2-inch-wide collar, and fit it around a 9.5- or 10-inch deep-dish pie dish, extending it 1/2 inch above dish. Combine granulated sugar and cinnamon in a small bowl.

Brush 1 sheet of phyllo with butter, and generously sprinkle with cinnamon-sugar and then with 2 tablespoons streusel over half the sheet. Fold in half from left to right. Brush top with butter, and sprinkle with cinnamon-sugar. Gently scrunch right side, and then fold back corners of left side to create a petal shape. Place phyllo in dish, pressing scrunched side into dish and tucking folded corners under (phyllo will not reach center). Repeat 13 times, overlapping sheets.

Brush remaining phyllo sheets with butter, sprinkle with cinnamon-sugar, and fold in quarters. Press into dish to cover bottom. Brush with butter, and sprinkle with cinnamon-sugar.

Bake until edges begin to turn gold, about 20-25 minutes.

Transfer dish to a rimmed baking sheet. Mix pumpkin, brown sugar, honey, eggs, milk, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger, and a pinch of cloves in a large bowl. Pour into crust. Tent edges with foil, and bake until center is set but still a bit wobbly, 60 to 65 minutes. Let cool in pie dish on a wire rack. Sprinkle with some streusel. Serve at room temperature with honey and remaining streusel.

Mushroom Leek Quiche

Ready in: 1 hour 5 minutes (30 minutes prep)
Recipe by: VintageKitchenNotes
Bonus: simple, delicious, tender and versatile dish

Quiche is a fancy tart, with a buttery crust and a rich creamy filling. Mushrooms and leeks make this recipe an extraordinary one, full of flavor and a wonderful dish to have frozen at all times!

Spiced Pumpkin Baklava with Walnuts and Honey

Hello my cute, internet friends! Yesterday I got an email from a friend I went to college with telling me that she has a friend whose son is being teased a lot at school for liking to bake. And I thought, how odd! Don’t kids love cupcakes and sweet stuff?! What kind of world do we live in?! Monsters, I tell you.

It made me think about my own childhood…I’m pretty sure a lot of us were teased at one time or another, some more than others. One of my best friends was openly gay from the time he was 12, and growing up in the South, he had no friends at all. I remember when we became friends, in our first year of college, he told me I was his first friend. He was 18. I remember crying when he told me that.

Being teased can make you feel so isolated, so super awful and it can make your world feel like a terrible place to live in. We have such thin skin at that age–and even now I can still be pretty sensitive. I imagine, as a parent it puts you in a peculiar position, too, because what do you do? You can’t yell at a ten year old for being mean to your kid, though I’m not sure I’d be above this seeing as I’m a super CRAZY dog mother at the dog park.

My friend asked me to chat with him, to answer any questions he has. What do I say? My first thought is to tell him that none of this matters. I only talk to a handful of people from high school. Their opinions about the weird, angsty poetry I wrote in my room mean nothing now! But, when you’re in it, and it’s your world, the opinion of your peers mean everything.

It does get better. You grow up and go to college and find friends who have the same interests as you. The world is so large, everyone is bound to find their place. I know I did.

I love a good baklava. This is an autumn version, layered with beautifully spice-laden pumpkin. It’s thickened with an egg and sweetened with brown sugar and sprinkled with soft walnuts. I tried this with pumpkin seeds but found them too tough, too hard and sort of chewy. You want a soft nut. (

Walnuts work great. I imagine pecans would be cool too.

The honey topping is perfect. Spiced. And salty. Honey and salt are perfect together, remember?