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Honey-Phyllo Pumpkin Pie

Recipe photo courtesy of Sang An

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

Source: Martha Stewart Living, November 2008
Servings

Ingredients

Directions

Cook's Notes

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

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  • 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!
    Reply
  • 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.
    Reply
  • MS112594868
    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.
    Reply
  • 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.
    Reply

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