Pumpkin Apple Chai Spiced Ruffled Milk Pie
  • 8 - 10 sheets frozen phyllo dough, thawed
  • 6 tablespoons unsalted butter, melted
  • 1½ cups milk (can use any milk here but I used WHOLE FAT)
  • 3 tbsp cornstarch
  • 2 teaspoons pure vanilla extract
  • ¾ cup of pure pumpkin puree (do not use pumpkin pie filling)
  • ¼ cup unsweetened applesauce (I used homemade pink but feel free to use any applesauce)
  • ½ cup light brown sugar, packed
  • 1 tsp cinnamon
  • ⅛ tsp cardamom
  • ½ tsp ground ginger
  • ¼ tsp fresh ground nutmeg
  • ⅛ tsp ground cloves
  • Powdered sugar for garnish, optional
  1. Preheat your oven to 350F. Brush a 9" round or 8" x 8" square cake pan lightly with melted butter and line with a sheet of parchment that is large enough to come up the sides of the baking pan. Lightly brush the parchment paper with butter.
  2. Place 1 sheet of phyllo dough on a clean surface and brush it with a light coat of melted butter. Use your fingers to scrunch up the phyllo long ways, into a loose ruffled strip. Make sure it's not rolled tightly or the phyllo will bake up and be too doughy!
  3. Don't be concerned if the dough tears a bit, no one will ever notice. Place each roll into your prepared pan and repeat with the rest of the phyllo dough until your pan is filled. You should have about 8-10 spirals depending on the size of your phyllo dough sheets.
  4. Brush the tops of the spirals with the remaining butter and bake 20-25 minutes until the phyllo is nice and golden brown in colour.
  5. While the phyllo is baking, prepare the custard by whisking together the milk, cornstarch, pumpkin, applesauce, vanilla, spices and sugar.
  6. Remove the pan from the oven and pour the custard mixture over the phyllo spirals. Return pan to the oven and bake another 20-25 minutes or until the custard is set in the center.
  7. Let cool for 15 minutes, then lift from the pan and serve dusted with powdered sugar. This is best served warm with a dollop of whipped cream or a little sprinkle of cinnamon. If there are any leftovers, you can store it in the fridge for up to 3 days and miraculously, it will still be just as delish.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/10/15/pumpkin-apple-chai-spiced-ruffled-milk-pie/