Five-Spice Pumpkin Pie with Phyllo Crust
Try this deep-dish pumpkin pie when you need to please both traditional and modern palates at the Thanksgiving table. Adding Chinese five-spice powder to the filling may seem unorthodox, but two of its components (cinnamon and clove) can already be found in standard pumpkin-pie spice. The dramatic crust is delightfully easy to create—just brush butter onto sheets of store-bought phyllo and layer them at different angles in the pan. Finish with freshly whipped cream, and you'll have one mighty fine, crowd-pleasing dessert.
You can also use a nine-inch cake pan in this recipe: Line the bottoms and sides with two strips of parchment, overlapping them in an X pattern and leaving a two-inch overhang. Once baked, use the overhanging strips to carefully lift the pie out of the pan.
While we think this pie is best eaten the same day, you can cover and refrigerate up to 1 day in advance in a pinch.