October is the month when pumpkins re-enter our lives in all their shades, shapes and sizes. Besides the savory dishes, pumpkins also make incredibly delicious fall breakfasts and desserts, like this pumpkin custard crinkle filo pie that I am sharing today!
In this recipe sweet pumpkin custard is paired with crispy layers of buttered “crinkled” filo pastry and baked to a crispy perfection. Thin slices of butternut squash are tucked between the creases of filo, for a nice, textural contrast and more pumpkin flavor. This is a great recipe of a leisurely weekend brunch or for the end of a fall dinner!
Ingredients for the Pumpkin custard Crinkle Filo Pie
The list of ingredients for this Pumpkin Custard Crinkle Filo Pie is short and consists of the following:
- Package of Thin Filo (12-by-17-inch sheets). I used Fillo Factory #4 for this recipe
- Butter (melted)
- Mini Butternut Squash (we will only use part of it)
- Milk & Heavy cream (or, half & half)
- Pumpkin puree
- Eggs
- Light brown sugar
- Spices: cinnamon, clove, nutmeg
- Vanilla extract
- Powdered sugar, for dusting
Tips For Working With Filo Dough
- Do not forget to thaw your frozen filo before using, either by placing it in the refrigerator overnight, or, at room temperature for about two hours before working with it
- Do not take the filo out of its package before the filling is ready, as filo dries out quickly
- Contrary to the popular belief that filo needs to be covered with a damp kitchen towel so it does not dry out, I never do that as it can make the filo wet and the layers too sticky. Instead, I prefer to cover the filo with a sheet of plastic wrap and a kitchen towel, as I work – it always works perfectly
- If the filo tears a bit, it is not a big deal, as the tears will be hardly visible at the end
- Once removed from the oven, filo appetizers like this, need to be allowed to cool slightly before serving
How to make the pumpkin custard crinkle filo pie in 8 steps
Step 1: slice half of the mini butternut squash with a mandolin
Step 2: cut the slices in half and sprinkle with about a teaspoon of the sugar
Step 3: lightly butter each one of the filo sheets and with both hands scrunch it into a loose “crinkled” strip, 12″ long
Step 4: place the “crinkled” filo strips, close to each other, in the pan
Step 5: tuck some of the butternut squash slices between the folds of the filo strips and brush the tops with some melted butter 
Step 6: bake until the filo is crispy and then pour the pumpkin custard evenly over the filo pie
Step 7: remove the pan from the oven, allow the pie to cool down slightly and then, sprinkle with some powdered sugar
Step 8: cut into squares and serve while it is still a little warm
Here are two other recipes that use a similar technique with the filo: Orange Custard Ruffled Filo Pie and Apple- Frangipane Ruffle Filo Pie
This recipe is a collaboration with Fillo Factory. You can find their filo dough as well as puff pastry at Whole Foods and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 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
- Preheat oven to 350º F. Lightly brush a rectangular (9”x13”x2”) baking pan with butter.
- 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).
- 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.
- With the fingers of both your hands, loosely scrunch and “crinkle” the filo along the long edge and place it in the prepared pan.
- 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.
- 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.
- Bake for about 25 minutes or until filo is golden brown and crispy. Remove from oven.
- 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.
- 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.
- 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.
- 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.
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