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Pumpkin Custard Crinkle Filo Pie

Pumpkin Custard Crinkle Filo Pie: Your New Fall Favorite

Delight in this Pumpkin Custard Crinkle Filo Pie, a fall favorite combining crispy filo and creamy pumpkin custard.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filo Layers
  • 1 package Filo Dough store-bought
  • 3/4 cup Butter melted
Custard Filling
  • 1 baby Butternut Squash peeled and sliced thin
  • 3/4 cup Whole Milk or almond milk for dairy-free
  • 1/2 cup Cream or Half & Half or substitute with coconut cream
  • 1/2 cup Canned Pumpkin Puree fresh roasted pumpkin can enhance taste
  • 2 large Eggs room temperature
  • 1/2 cup Light Brown Sugar packed
  • 1 1/2 tsp Ground Cinnamon or nutmeg/ginger as substitutes
  • 1 pinch Salt
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Cloves optional
  • 1 1/2 tsp Vanilla Extract adds aromatic sweetness
  • 1 tbsp Powdered Sugar for optional dusting

Equipment

  • 9"x13"x2" baking pan
  • mixing bowl
  • Mandolin or sharp knife

Method
 

Steps
  1. Preheat your oven to 350ºF (175ºC) and lightly butter a 9'x13'x2' baking pan.
  2. Slice butternut squash thinly, sprinkle with sugar, and set aside.
  3. Unroll thawed filo dough, brush each sheet with melted butter, and crinkle them as you layer in the prepared pan.
  4. Layer the sliced butternut squash into the crinkled filo.
  5. Bake the filo for approximately 25 minutes until golden brown.
  6. In a bowl, whisk together whole milk, cream, pumpkin puree, brown sugar, eggs, and spices until smooth.
  7. Pour the custard mixture over the baked filo and squash, then return to the oven for 25-30 minutes until set.
  8. Let the pie cool for a few minutes, dust with powdered sugar, slice, and serve warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 4000IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Ensure to keep unused filo covered to maintain its moisture. Slice butternut squash evenly for best cooking results. Monitor custard to prevent overbaking.

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