Crispy Phyllo Pumpkin Pie
Today I'm bringing to you this incredible recipe for my Pumpkin pie with a Greek Twist! It has layers upon layers of super crispy Phyllo dough and the pumpkin filling just screams Fall season because its rich in warm cinnamon and ground cloves, has plump juicy golden raisins and crunchy chopped walnuts! This is definitely a must try this holiday season, everyone will go crazy over the top to bottom crispiness of the crust.
Enjoy.
Ingredients:
15 oz can pumpkin puree
1/4 cup melted butter
1/2 cup sugar
1 & 1/2 teaspoon cinnamon
1/2 ground cloves
1/2 cup chopped walnuts
1.2 cup golden raisins
1/2 pound thawed phyllo pastry
1/2 cup butter melted for brushing layers of phyllo
In a large mixing bowl Mix the first 6 ingredients. Unwrap the phyllo dough when you are ready to assemble the pie so they will not dry out. Add a few sheets of thawed phyllo sheets to a pie pan being sure that they are hanging off the pan. Brush each layer with melted butter. Once you have layered about 10 sheets, pour all of the pumpkin mixture into the pan. fold all of the phyllo that is hanging out of the pan into the middle of the pie.
Top the pie with loose sheets of phyllo ruffles being sure to brush with butter. Slice the pie before you bake in and place into a preheated oven of 350 degrees F. for 1 hour.