Five Spice Pumpkin Pie with Phyllo Crust
Ingredients
- ¾ cup sugar
- 1 teaspoon Chinese five-spice powder
- 8 sheets frozen phyllo dough (each approximately 13 by 18 inches), thawed
- 1 stick unsalted butter, melted
- 3 large eggs, room temperature
- 2 ½ cups pure pumpkin purée (from a 29-ounce can)
- 12 ounces evaporated milk (1 can)
- ⅓ cup pure maple syrup
- 1 teaspoon pure vanilla paste or extract
- 3 tablespoons unbleached all-purpose flour
- ¾ teaspoon kosher salt
- Lightly sweetened whipped cream, for serving (optional)
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