Description
Who knew Chinese five spice could be even better than pumpkin pie spice?
Ingredients
Scale
- 1 packet phyllo sheets (about 8 sheets), thaw to package instructions
- 1 tsp Chinese five spice
- 1/2 cup sugar
- 1 stick clarified butter, or ghee (Regular butter will also work, I chose this to reduce burning of the crust)
For the pumpkin pie filling:
- 3 cups pumpkin puree
- 12 oz heavy cream or half and half
- 1 packed cup brown sugar
- 1 tsp vanilla extract
- 1 tsp Chinese five spice powder
- 3 tbsp all-purpose flour
- 1 tsp salt
- 3 large eggs
For the whipped cream:
- 1 pt heavy cream
- 2 oz powdered sugar
- 2 tsp vanilla extract
Instructions
- Combine sugar and Chinese five spice.
- Melt butter and keep warm.
- Unroll phyllo dough and lay a damp paper towel over the top.
- On a piece of parchment paper lay down one piece of phyllo and brush with butter and sprinkle with sugar mixture.
- Brush spring form pan with butter, then lay down the phyllo into the bottom of the pan, the sheet of phyllo can go up the sides of the pan.
- Repeat 7 more times, but change the area you place the phyllo sheet. It can go over the top of the pan to create peaks, as long as the pan is evenly covered with the dough.
- Bake in oven for 15 minutes at 350 degrees.
- If the bottom puffs up, while it is still warm, press down with the bottom of a ladle to create a level bottom.
- While this is baking make your pumpkin pie mixture.
For the pumpkin pie filling:
- In a mixing bowl combine whisk all ingredients together until smooth.
- Pour into phyllo lined spring form pan.
- Bake at 350 degrees for 1 hour and 30 minutes or until the custard no longer jiggles.
- Let cool and serve with whipped cream.
For the whipped cream:
- Whip until medium to stiff peaks form.