Crust
1 - 8 oz. package frozen phyllo, thawed overnight in refrigerator
1 cup unsalted butter, melted & clarified

1) Remove defrosted sheets of phyllo from packaging, lay flat and cover with plastic wrap. Make sure to keep unused sheets of phyllo covered with plastic wrap to prevent them from drying out.
2) Brush the bottom of a 10" pie pan with melted butter. Place 1 sheet of the phyllo pastry on a cutting board and brush liberally with the melted butter. Place another phyllo sheet on top and butter repeating process until you have four stacked and buttered layers of phyllo. Cut the stack in half and place the halves into the pie tin overlapping and tucking the edges under.
3) Repeat this entire process using a total of 16 sheets of phyllo. Reserve the remaining four sheets for confetti garnish (recipe to follow.)
4) Place the crust in freezer and prepare the filling.

Filling
1- 15 oz. can solid-pack pumpkin
3 eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
3/4 cup milk
1/4 cup heavy cream


1) Preheat oven to 400°F.
2) In large bowl whisk eggs and pumpkin puree until smooth.
3) In a separate bowl combine sugars, salt and spices. Add to pumpkin mixture to combine. Add milk and heavy cream and stir just until combined.
4) Pour into crust, cover with pie shield and bake in center of oven for 45 - 50 minutes until edges of crust are golden brown and center of pie is set. Remove from oven and allow to cool completely before serving.



Phyllo-Nut Confetti
1 Tbsp. granulated sugar
1/4 cup walnuts
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves

1) Preheat oven to 400°F.
2) Process the sugar, walnuts, cinnamon and cloves in the bowl of a food processor until finely ground and set aside.
3) Place 1 sheet of the phyllo pastry on a cutting board and brush liberally with the melted butter. Place another phyllo sheet on top and butter repeating process until you have four stacked and buttered layers of phyllo.
4) Sprinkle stack with nut mixture and cut stack into 1/2" squares.
5) Place squares onto parchment lined baking sheet and cook for 8 minutes until golden brown. Remove from oven and cool.

To learn more about Cathy Speronis, check out her website at www.cookinwithcathy.com

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