Pumpkin Ruffled Milk Pie

Preheat the oven to 350°F. Brush a 9” round baking pan with melted butter. Set aside.

Lay the phyllo sheets on your work surface. Cover with parchment or plastic wrap and a damp kitchen towel to keep the sheets from drying out while assembling.

Remove one sheet. Lay it flat on your work surface and lightly brush all over with melted butter. Gently scrunch up the phyllo, lengthwise, like an accordion. It’s ok if it tears; it will add to the overall ruffled look of the pie. Starting on one end of the accordion, roll up the phyllo loosely like a snail. Place in the center of the prepared pan. Repeat the accordion fold with the remaining phyllo sheets, wrapping each one around the center coil, until you fill the pan. Feel free to adjust the “ruffles”, loosening them so they’re of varying heights to give the pie more dimension. Brush remaining melted butter on top of the phyllo. Dust the surface with cinnamon.

Bake for about 20 minutes, or until crisp and golden on top. Place on a rack and let cool while preparing the custard.

In a medium saucepan, add the half and half, spices, and salt. On medium-high heat, whisking constantly, cook until heated through, 3-4 minutes. Remove from the stove.

In a medium heatproof bowl, whisk the eggs and granulated sugar until well combined. Carefully pour a bit of the spiced milk mixture into the egg mixture, in about 3 additions, whisking after each addition, to prevent curdling. Add the pumpkin puree and vanilla extract and whisk until combined.

Gently pour the custard over the phyllo. Carefully tilt the pan back and forth to ensure the custard seeps into the entire pie. Bake for 20 minutes, or until the filling is set. Place on a rack and let cool for 10 minutes. Whip the heavy cream to medium peaks. Dust the top of the pie with confectioners’ sugar. Serve slices warm or at room temperature, with dollops of cream.