Filo Pie with Pumpkin Custard

FILOPOUR PIE WITH PUMPKIN CUSTARD

The wafer-thin filo pastry makes this pie wonderfully crispy. The best part? The more carelessly you roll the sheets, the crispier the pie becomes. The pumpkin custard adds extra creaminess, making it perfect for colder months!

Serves: 10
Time: 50 minutes

Ingredients:

• 250 g SweetLife Erythritol or 180 g SweetLife Xylitol (Birch sugar)
• 1½ tsp each of gingerbread and cookie spices
• 85 g butter
• 225 g filo pastry (frozen), thawed
• 200 g pumpkin puree (store-bought or homemade)
• 2 eggs
• 1½ tsp vanilla extract
• 250 ml heavy cream
• 75 ml semi-skimmed milk

You'll also need:
24 cm round baking tin

Instructions:

1. Preheat the oven to 190°C (375°F). Melt the butter in a saucepan. Grease a 24 cm round baking pan with 1–2 teaspoons of the melted butter.
2. Take one filo sheet, brush it with butter, and fold it lengthwise like an accordion. Loosely roll it into a snail shape and place it in the center of the baking pan. Repeat with the remaining sheets, arranging them in circles around the previous round until the pan is full. Pour the remaining butter over the top.
3. Bake for 18–20 minutes, or until golden brown.
4. Meanwhile, make the pumpkin custard: mix the eggs, pumpkin, 125 g Erythritol or 90 g Xylitol, vanilla extract, and ⅛ teaspoon salt. Gradually add the milk and heavy cream, mixing until smooth.
5. Pour the pumpkin custard over the baked filo sheets and bake for another 18–20 minutes, or until the custard is set.
6. To make the speculaas syrup, combine 100 ml water, 125 g Erythritol or 90 g Xylitol, and the gingerbread and cookie spices in a saucepan. Bring to a boil, stirring until the Erythritol dissolves, then remove from heat.
7. Pour the syrup over the still-warm filo pie. Let it sit for at least 15 minutes, until the filo has cooled slightly and absorbed the syrup.

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