Phyllo Pumpkin Pie
“My favourite way to serve this is to place a huge dollop of ice cream right in the centre, allowing it to melt and ooze into and between the pieces of phyllo. Although I’m not a fan of phyllo, I find it super easy to use here as the task is unroll and then roll, and if something happens to break during that rolling process, that is a-ok! It’s beautiful, rustic and delicious, and the ice cream covers any mishaps.”
- Yield: Serves 6
2 cups pumpkin purée
½ cup cornstarch
2 Tbsp Apricot white balsamic vinegar
1 cup brown sugar, packed
1 Tbsp ground cinnamon
1 tsp freshly grated or ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves
½ cup chopped walnuts
½ cup roughly chopped golden raisins
1 (8 oz) package phyllo pastry (20–25 sheets), thawed
½ cup Lemon fused olive oil
1 to 2 Tbsp granulated sugar
1. Preheat the oven to 350°F. Line a baking tray with parchment paper.
2. In a large bowl, mix together the pumpkin purée, cornstarch, egg and balsamic with the brown sugar and spices until smooth, thick and creamy. Fold in the walnuts and raisins.
3. Unroll the thawed phyllo pastry. Brush the top sheet with some olive oil. Spread ¼ cup of the filling in a long thin line, to within 1 inch of the edge, along the phyllo. Gently fold the 1-inch margin of the sheet over the filling, then gently roll the sheet up to form a long tube. Brush the next sheet with some olive oil to prevent it from drying, then transfer the first tube to the prepared baking sheet.
4. Curl up the tube to form a pinwheel type shape. Don’t panic if it breaks—just curl it as tightly as you can, twisting and tucking the ends under to prevent it from uncurling. Place ¼ cup of filling on the next sheet and roll exactly as you did before, but this time, when you’re placing it on the baking sheet, wrap it around the first pinwheel, making a larger circle. Repeat with the remaining phyllo and filling until you have a 14- to 16-inch-diameter concentric circle made up of these pumpkin-filled phyllo tubes.
5. Brush the top of the circle with olive oil and dust with the granulated sugar.
6. Bake for 35 to 40 minutes, until golden and crisp. Allow to cool, then transfer to a serving platter or slice directly on the baking tray. Serve with a dollop of nutmeg-scented ice cream in the centre or on the side. Dust with icing sugar, if desired. This is best eaten the day you make it.