Dimitra's Dishes

https://media2-us-west.cloudokyo.cloud/video/v5/38/ad/c4/38adc429-76eb-424a-b636-53a553bf612e/master.m3u8

Get the recipe here: https://www.dimitrasdishes.com/pumpkin-phyllo-pie-bars/

Ingredients
For the Phyllo Crust:

1/2 pound (#4) phyllo pastry at room temperature
4 oz unsalted butter, melted
1/3 cup granulated sugar
about 1 teaspoon of ground cinnamon
For the Pumpkin Filling:

8 ounces (230g) cream cheese, softened
2 ounces (60g) unsalted butter softened
15 ounces (425g) pure cooked pumpkin puree
1 cup (230g) granulated sugar
1/4 teaspoon salt
3 egg yolks at room temperature
1 cup (250ml) warm whole milk
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground granulated ginger
Instructions
Preheat the oven to 350 °F, 180 °C.

Make the Pumpkin Filling: In a tabletop mixer that has been fitted with the whisk attachment, add the cream chees, butter, sugar, salt, cinnamon, ginger, and vanilla extract. Whisk together until smooth. Add the pumpkin puree and whisk together until smooth and then add the milk and whisk together.

Layer the phyllo sheets in a 9 by 13-inch baking pan (see video) and drizzle melted butter between each sheet. Sprinkle a tablespoon or two of the cinnamon sugar between every 3-4 layers.

Pour the pumpkin filling into the center of the phyllo and spread it in an even layer. Gather all of the phyllo that is extending outside of the pan and tuck it into the sides of the pan to form a rustic border. Brush the sides of the phyllo with generous amounts of melted butter.

Bake the pie on the center rack of the preheated oven for about 45 minutes or until the pie filling has set.

Allow the pumpkin pie to cool to room temperature and then chill it in the refrigerator. Serve!

Kali Orexi!


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

Dimitra's Dishes

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