Pumpkin Spice Ruffled Milk Pie
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This pumpkin spice ruffled milk pie combines a creamy pumpkin spice custard with buttery, ruffled phyllo dough. It’s perfect for switching up your Thanksgiving spread or celebrating pumpkin season!
Pumpkin Spice Ruffled Milk Pie
When Thanksgiving rolls around, we all look forward to the classic desserts: pumpkin pie, pecan pie, maybe an apple crisp… But if you want to switch it up on your Thanksgiving spread this year, allow me to introduce you to pumpkin spice ruffled milk pie. This beauty has all the warm, cozy flavors of fall, combined with a light, flaky texture that’s seriously delicious. It’s elegant, it’s tasty, and trust me—it’s going to be the dessert everyone talks about after dinner.
What is pumpkin ruffled milk pie?
Traditional ruffled milk pie is a custard-based pie that uses layers of crispy, ruffled phyllo dough, typically topped with powdered sugar and cinnamon. It has a delicate balance between creamy custard and crispy, flaky pastry, making it a treat loved by many. We decided to take that a step further by adding some pumpkine puree and a healthy dose of cozy pumpkin spice. It’s basically a twist on pumpkin pie and so *so* delicious.
What ingredients will you need to make this pumpkin ruffled milk pie
Ruffled milk pie consists of two components: phyllo dough and custard. You’ll need to make your way through the grocery store–freezer section for the phyllo dough, baking aisle for all the usual suspects, and grab some eggs, but you’ll only actually need 8 ingredients. Here’s your list:
- Phyllo dough
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Pumpkin pie spice
- All purpose flour
- Eggs
- Evaporated milk
- Pumpkin puree
Tips for making a perfect ruffled milk pie
If you’ve never made ruffled milk pie before don’t fear! It’s very straightforward to make! But if you’ve never worked with phyllo dough or made a milk pie don’t worry–we gotcha covered. Here are our top tricks!
- Phyllo dough must be defrosted: I cannot stress this enough! The phyllo dough MUST be full defrosted or it will splinter and break apart when you try to unroll it. Follow directions on the back of your package to make sure it’s at room temp!
- Cover the phyllo dough when you’re not using it: The unused sheets of phyllo dough will dry out and shrivel up if you leave them out uncovered. I like to lay a damp paper towel or dish towel over them while you’re working through brushing with butter and assembling
- Mix your custard well: The last thing you want is a weird cooked piece of unmixed egg in your custard (major ick). Make sure you really incorporate the eggs into your custard so that you don’t get any eggy bits.
- Don’t skip the sugar on top: The cinnamon sugar on top add a lovely little crunch and sweetness! Don’t skip it!
How to store this ruffled milk pie
This ruffled milk pie will keep in the fridge for up to four days. I like to keep it in the dish i baked it in tightly covered with plastic wrap or tinfoil. As it sits the moisture will sink into the phyllo dough so it’s definitely best fresh! That being said if yu do have leftovers it’s still delicious. You can eat it cold, but if you prefer it warm or room temperature you can always heat it up in the oven and get the phyllo nice and crispy again!
Happy baking, my friends!
XXX
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes
Yield: 16 servings
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
For the phyllo dough
- 12 sheets phyllo dough, fully defrosted
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
For the pumpkin spice custard
- 2/3 cup packed light brown sugar
- 2 large eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 14 ounce can evaporated milk (about 1 1/2 cups)
- 2/3 cup pumpkin puree (not pumpkin pie filling!)
- 2 tablespoon all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F and generously grease a 9-inch pie pan with butter. Set aside.
- Unfurl one sheet of phyllo dough on a clean, dry surface and use a pastry brush to brush with melted butter. Gently fold it in on itself, scrunching into ruffles–almost like making a fan. Gently roll into a loose spiral and place in the center of your prepared pan. If the phyllo dough breaks or tears–don’t worry!
- Take the next sheet of phyllo dough and brush with butter, scrunch and gently drape around the spiral in the center, like you were continuing the line. Repeat with the remaining phyllo dough sheets creating a spiral from the outside of the center all the way to the edge. Once the dish is filled, combine the granulated sugar and cinnamon in a small bowl and mix to combine. brush the top with more butter and sprinkle with the cinnamon sugar all over the top.
- Bake for 15 minutes or until it is golden brown. It won’t be fully cooked–you’re just parbaking is so it stays crispy after pouring in the custard!
- While the phyllo dough is baking, make the custard. In a large mixing bowl, combine the brown sugar, eggs, egg yolk and vanilla extract. Whisk until smooth and combined. Slowly pour in the evaporated milk and whisk together. Add the pumpkin puree, flour, pumpkin pie spice, and salt and mix until smooth.
- Pour the custard mixture all over the baked phyllo crust, allowing it to seep into all the layers.
- Place the pie back into the oven and bake for 30-35 minutes, or until the custard is set but still jiggles a little in the center.
- Let the pie completely before serving. If desired, serve with fresh whipped cream!
