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
- Preheat oven to 350˚F and oil 2 muffin pans.
- In a small sauce pan over low heat, blend together butter and honey. Set aside.
- In a small bowl, combine brown sugar, cinnamon, and pistachios.
- Spread phyllo out on dry workspace. Slice vertically 3 times, making 4 long, layered strips.
- Select 1 layer from 1 strip and preserve remaining phyllo between sheets of wax paper.
- Drape layer over muffin tin, covering half way up the sides. Brush with honey butter and sprinkle sugar mixture.
- Keep folding and layering pastry, butter, and sugar, around three or four times until pastry is completely folded over.
- Repeat steps 5-7 with remaining phyllo layers.
- Bake for 10 mins. Remove to cooling rack. Push down puffy pastry bottoms with fingers.
- In a medium bowl, whisk all ingredients, except for whip cream garnish, until smooth, even consistency.
- Line muffin tins with parchment paper and place tart shells on top.
- Uniformly spoon pumpkin filling into each tart.
- Bake for 25-30 mins, until surface is set except for the very centre.
- Cool on wire racks. Serve with whipped cream.
Yield 24 tarts