Pumpkin Custard Crinkle Filo Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert/Brunch
Cuisine: Mediterranean
Serves: 8
Ingredients
  • A package of filo (17” by 12” sheets), thawed overnight
  • ¾ cup butter, melted
  • 1 baby butternut squash, peeled
  • ¾ cup whole milk
  • ½ cup cream (or half & half)
  • ⅔ cup canned pumpkin puree
  • 2 large eggs, room temperature
  • ½ cup light brown sugar, packed
  • 11/2 tsp. ground cinnamon
  • Pinch of salt
  • ¼ tsp. freshly ground nutmeg
  • ⅛ tsp. ground cloves
  • 1½ tsp. vanilla extract
  • 1 TBSP. powdered sugar, for dusting
Instructions
  1. Preheat oven to 350º F. Lightly brush a rectangular (9”x13”x2”) baking pan with butter.
  2. Peel the butternut squash and slice it into very thinly strips, using a mandolin. (You will likely not need all the squash, depending on its size, so start with slicing one half of the squash and gradually add to the amount if you need more).
  3. Unroll the thawed filo dough and lay it flat on the counter. Place one sheet of filo dough on a clean surface. Using a pastry brush, brush a thin layer of the melted butter over the filo.
  4. With the fingers of both your hands, loosely scrunch and “crinkle” the filo along the long edge and place it in the prepared pan.
  5. Take a second sheet of filo dough out of the stack and place it on the counter in front of you, taking care to keep the rest of it covered with a clean kitchen towel as you work. Brush with butter, then crinkle it again and place into the baking pan. Continue with more sheets of filo until you have covered the whole pan, placing them close to each other. It will take about 12-14 sheets of filo dough.
  6. Tuck some of the thinly-sliced butternut squash into the folds of the filo. The slices should be about the same height of the filo folds. Brush the top of everything with some of the melted butter.
  7. Bake for about 25 minutes or until filo is golden brown and crispy. Remove from oven.
  8. While the filo bakes, make the pumpkin custard. In a medium bowl, whisk together the milk, cream, pumpkin puree, sugar, eggs, spices, and vanilla extract.
  9. Pour the warm custard into the pan with the baked filo, making sure to get it into all of the filo folds. The custard should only come about ¾ of the way up your filo dough, so you can still see the crispy tops of the filo strips.
  10. Return the pan to the oven. Bake for about 25 to 30 minutes or until filo is deep golden brown and the custard is puffed and set.
  11. Remove the pan from the oven and allow the pie to slightly cool on a rack for 10-15 minutes. Dust the crinkle filo pie with the powdered sugar before slicing. Serve warm.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/pumpkin-custard-crinkle-filo-pie/