Fall’s favourite pie filling finds a new home in chewy and
sweet pistachio phyllo cups.
1/4 cup butter
1/4 cup honey
1/2 cup brown sugar
1 Tbsp cinnamon
1/2 cup shelled, toasted,
and crushed pistachios
6 sheets phyllo pastry, stacked on top of each other
1 796 ml can of pumpkin
1 370 ml can of evaporated milk
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla
1 1/4 cup brown sugar
1 Tbsp cornstarch
1 Tbsp + 1/2 cup heavy
whipping cream for garnish
1. Preheat oven to 350˚F and oil 2 muffin pans.
2. In a small sauce pan over low heat, blend together butter and honey. Set aside.
3. In a small bowl, combine brown sugar, cinnamon, and pistachios.
4. Spread phyllo out on dry workspace. Slice vertically 3 times, making 4 long, layered strips.
5. Select 1 layer from 1 strip and preserve remaining phyllo between sheets of wax paper.
6. Drape layer over muffin tin, covering half way up the sides. Brush with honey butter and sprinkle sugar mixture.
7. Keep folding and layering pastry, butter, and sugar, around three or four times until pastry is completely folded over.
8. Repeat steps 5-7 with remaining phyllo layers.
9. Bake for 10 mins. Remove to cooling rack. Push down puffy pastry bottoms with fingers.
1. In a medium bowl, whisk all ingredients, except for whip cream garnish, until smooth, even consistency.
1. Line muffin tins with parchment paper and place tart shells on top.
2. Uniformly spoon pumpkin filling into each tart.
3. Bake for 25-30 mins, until surface is set except for the very centre.
4. Cool on wire racks. Serve with whipped cream.
Yield 24 tarts