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