FIVE SPICE PUMPKIN PIE WITH PHYLLO CRUST

Five Spice Pumpkin Pie With Phyllo Crust image

Number Of Ingredients 11

3/4 cup sugar
1 teaspoon five-spice powder
8 sheets frozen phyllo dough thawed(13 by 18 inches)
1 stick butter, melted
3 pieces large eggs, room temp
2 1/2 cups pure pumpkin puree, from a 29ounce can
12 ounces evaporated milk or sweeten condensed milk
1/3 cup pure maple syrup
1 teaspoon pure vanilla paste or extract
3 tablespoons all-purpose flour
3/4 teaspoon kosher salt

Steps:

Preheat oven to 400 degrees. Stir together 1/4 cup sugar and 1/2 teaspoon five-spice powder in a small bowl. Brush 1 sheet of phyllo dough with butter(as you work, keep the remaining phyllo covered with a moist kitchen towel) sprinkle evenly with 1 1/2 teaspoon of the sugar and spice mixture. Starting at short end, fold in half to enclose butter and sugar mixture, brush top with more butter. Transfer to a 9 inch springform pan, buttered side down, gently pressing into bottom and sides. Repeat with remaining phyllo, butter and sugar mixture, arranging in overlapping layers to completely and evenly cover bottom and sides of pan.
Bake until crust is crisp and golden, 15 to 18 min. Transfer pa to a wire rack, let cool completely. Meanwhile, in a large bowl whisk together eggs, pumpkin, milk, syrup, vanilla, flour, salt and remaining 1/2 cup sugar and 1/2 teaspoon five-spice powder until smooth. Pour mixture into crust.
Bake 20 min. Reduce oven temp to 350 degrees and continue baking until custard is just set in center, 40 to 50 min more. Transfer pan to wire rack, let cool completely. Remove pie from pan, cut into wedges, and serve with whipped cream. (pie is best served the same day, but can also be covered and refrigerated up to 1 day)