It’s not just all appetizers and dinners for Martha Stewart, she also makes a killer Pumpkin Pie that actually does not use pumpkin spice at all. We’ve taken the advice of Martha to skip the pumpkin pie spice and use something a little different to make our own Martha Stewart-Inspired Five Spice Pumpkin Pie. The addition of Chinese five spice in our pumpkin pie tingles on your tongue with a kick of fall spices. Our pie also uses a phyllo crust that’s going to add an extra crunch to the smooth and creamy pumpkin filling.
What is Chinese Five Spice?
Chinese Five Spice comes from China and is a perfect mix of spice, warmth, and even a little bit of sweetness. The spice mix was made in China because they were looking to balance all elements of life, representing the five elements by the five flavor profiles of sour, bitter, sweet, pungent, and salty. So what actually makes up Chinese Five Spice? Usually it contains star anise, fennel seeds, szechuan peppercorns, cloves, and cinnamon. This is why it works so well in our Martha Stewart-Inspired Five Spice Pumpkin Pie. It has many of the same ingredients as pumpkin spice, just with a little more fire.
Martha Stewart-Inspired Five Spice Pumpkin Pie
Description
Who knew Chinese five spice could be even better than pumpkin pie spice?
Ingredients
- 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.
Recipe by Selina Progar
Photography by Dave Bryce
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