New This Month

Honey-Phyllo Pumpkin Pie


This dulcet, honeyed pumpkin filling is remarkably well suited to its brittle, buttery phyllo nest and candied walnut topping.

  • Servings: 12
Honey-Phyllo Pumpkin Pie

Photography: Sang An

Source: Martha Stewart Living, November 2008


  • 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


  1. 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.

  2. 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.

  3. 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.

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

  5. 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.

Cook's Notes

The pie should be eaten the day it is made; if it is refrigerated it will become soggy.

Reviews Add a comment

  • magzo222
    28 NOV, 2014
    I have been making this pie by request by my entire family every years since it originally appeared in Martha Stewart Magazine, it has become a must have at our Thanksgiving. I tried something new this year, however, and it was a HUGE, hit. I used this recipe, but I cooked the pumpkin in a glass casserole dish without the crust, then scooped the filling and granola onto the phyllo sheets and rolled it up like a burrito. Sprinkle them with melted butter and cinnamon sugar and bake!
  • MS11572409
    20 NOV, 2013
    Delicious filling, but the crust instructions left me wondering. I made it up as I went along, but some pictures of the technique used in your test kitchen would've been helpful. I omitted the streusel in the interest of time, and just sprinkled a few pepitas on it instead. Honey and pumpkin are a delicious combination, and this recipe also lets the spices shine. Everyone loved it.
  • C_Iris
    12 NOV, 2013
    Larger picture please of how to do the phyllo crust-- I can't understand what the instructions are saying and can't see it in the tiny picture either.
  • sarah9
    25 NOV, 2010
    Just made this for Thanksgiving, and it is the best pumpkin pie I've ever had! Phyllo dough is beyond aggravating to work with, but if you get past that, you will be very happy. Mmmm.