The Best Pumpkin Pie Ever

December 11, 2009 Ella
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Between hosting Thanksgiving and starting a new round of decorating classes this almost 2 weeks have gone by without a post!!  Speaking of classes the January schedule is out.

I found this recipe in a Martha Stewart Living magazine last year.  Since then I haven’t quite been able to locate it on her site so all the more reason to post.  It is I’ve been told my many who’ve eaten it…the best Pumpkin Pie EVER!!

Why?  Well this Pumpkin Pie recipe features one big difference, no pie crust.  Instead the crust is made from Baklava!!  And its soooo good.

One of the reasons its taken me so long to post this is that I’ve been working on an amendment to this recipe– Making miniture pumpkin bakalava pies, though I suppose that would render them tarts.  Its still a work in progress.  I was hoping for beginners luck on Thanksgiving.  They came out well enough, except that they wouldn’t come out of the baking sheet…too much sugar.  It did not, however, stop anyone on of my guest from picking up a spoon and scooping them out.

Caught red handed Itzy!

Heres the regular sized recipe

Walnut Oatmeal Streusel

3/4 c old fashioned oats

3 oz  finely chopped walnuts

7 tbsp flour

1/4 tsp salt

6 tbsp packed light brown sugar

3 tbsp unslated butter

2 tbsp honey

Preheat oven to 350.  Combine oats, walnuts, flour, salt and sugar in a large bowl. Melt butter in a sauce pan and whisk in honey.  Pour in oat mixture.  Line baking sheet with parchment paper.  Spread streusel onto sheet and bake for 12-15 minutes, flipping occasionally.  Streusel will be golden brown. Let cool on a wrack.  Streusel stays good wrapped for up to 3 days.


Baklava Crust

1 c granulated sugar

1 1/2 tsp ground cinnamon

17 sheets of phyllo

1 1/2 sticks butter melted,

Walnut Streusel

Working with phyllo dough can be a little difficult t.  Try to work fast so that the phyllo doesn’t dry out, but don’t make the mistake (like I did) by getting it wet with water…it just gets gummy. Covering what you aren’t using with a dry dish cloth can keep it from drying out.  Unroll phyllo from packaging.  Martha says to trim to the measurements of 8.5″x 13.5 ” I simply sliced off a column of phyllo about 4 inches wide and 10 inches tall.   A pastry cutter, or a pizza cutter works.

Combine sugar and cinnamon.  Brush phyllo with melted butter, sprinkle with cinnamon and sugar.  Add streusel to top half of phyllo.  Fold phyllo over top.  Brush with butter.  Place in pie dish.  Martha suggests folding corners beneath phyllo packet and scrunching to form a petal shape.  I simply placed mine against the edge, the ends standing a little taller than the dish.  Repeat, repeat, repeat.  The phyllo packets won’t reach the center of the dish and then out to the edge, so make sure to fill this center space with phyllo packets as well.  Martha says to weigh down the crust with a sheet of parchment paper and dried beans.  Then to cook for 10 minutes till crust is golden brown. Truth be told I totally skip this part when I make it.  But I wanted to stay true to the recipe, so you all at least have the option to skip it.

Pumpkin Filling

1 can ( 15 oz) solid packed pumpkin

1/2 c packed light brown sugar

1/4 honey

3 large eggs

1 can (12 oz) evaporated milk

1 tbsp cornstarch

1 tsp pure vanilla extract

1/2 tsp coarse salt

1/4 tsp nutmeg ( freshly grated if you’ve got it)

3/4 tsp ground cinnamon

3/4 tsp ground ginger

ground cloves

Combine all ingredients…That was easy! and pour over crust.  Bake at 350 for an hour.  Its suggested to tent the edges of crust with foil as the phyllo will brown quickly.  Let cool and serve with left over streusel and honey.

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Entry Filed under: Filling,Holidays,Pie

One Comment Add your own

  • 1. Mrs. G.  |  December 11, 2009 at 11:12 pm

    Yes indeed – the most delicious!!! As one of those Thanksgiving guests – I scooped and enjoyed. This crust beats the traditional pastry shell by far. It also was a nice pick-me-up the following morning before the long trek back to the Capital Region. Hey Ella – excellent selection from Martha’s Living ( Hi “Its” – pastry assistant.)


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