Pumpkin Pie Strudel for Thanksgiving

Thanksgiving is a great time to get together with friends and family and try out some new recipes. Sure they old standbys are a nice way to pay homage to our parents’ holiday traditions, but we like to mix it up just a little bit at the risk of enraging any stalwart traditionalists.

If you’ve been on our mailing list for over a year, you already know about our famous Upside Down Pumpkin & Pecan Pie recipe we call “Piece of Cake Pumpkin Pie”, in reference to the pecan and cake crust which is used, as well as the simplicity of the recipe.

But last year, we added something new from, once again, Michael Symon. It’s a light Pumpkin Strudel, and also simple to make . If you’re not up for making a large batch of pies, or just want something new, this will do the trick.

Happy Thanksgiving!

Total Time:

45 min

Prep:

30 min

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Inactive Prep:

—

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Cook:

15 min

Level:

Easy

Yield:

12 servings

INGREDIENTS

• FILLING:
• One 15-ounce can pumpkin
• One 8-ounce package cream cheese, room temperature
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 12 sheets frozen phyllo dough (18- by 14-inch rectangles), thawed
• 2/3 cup butter, melted
• 1 cup chopped pecans
• 3 tablespoons turbinado sugar, or other coarse sugar
• 2 tablespoons honey, for serving
• Whipped cream, for serving, optional [who said optional?]

DIRECTIONS

Preheat the oven to 400 degrees F. 

For the filling: Combine the pumpkin, cream cheese, brown sugar, cinnamon, salt, ginger and nutmeg in a small bowl. Mix until nearly uniform and set aside. 

Place 2 sheets of the phyllo on top of one another and brush the top sheet with some of the butter. (Keep the remaining phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.) 

Cut the 2 layered sheets of phyllo lengthwise to create 2 long strips. Place a well-rounded tablespoon of the filling about 2 inches from the end of the dough strip. 

To shape, fold the bottom edge of the phyllo up and over the filling. Fold in the sides and roll up to encase the filling, brushing the exposed dry phyllo with some of the butter as you roll. Place the rolled phyllo on a baking sheet, seam-side-down. Brush the top of the phyllo with some of the butter. Repeat with the remaining ingredients. Sprinkle the tops of the phyllo with pecans and turbinado sugar. Bake until the phyllo is golden brown, about 15 minutes. Serve the phyllos warm drizzled with the honey and topped with whipped cream if using.

Recipe courtesy of Michael Symon