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Baklava Pumpkin Pie Recipe

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3.9 from 45 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes plus 1-2 hours cooling
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This delightful Baklava Pumpkin Pie combines the rich, autumnal flavors of pumpkin pie with the crisp, flaky layers of phyllo dough and a crunchy walnut crumble. Infused with warm spices and a drizzle of honey, this dessert offers a unique twist on classic pumpkin pie that’s perfect for fall gatherings and holiday celebrations.

Ingredients

Pumpkin Pie Filling

  • 1 (15-ounce) can pumpkin puree (no sugar added)
  • 3 eggs
  • 1/4 cup honey
  • 3 tablespoons raw cane sugar
  • 1/4 cup whole milk or unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • Very small pinch kosher salt

Walnut Crumble

  • 1 cup finely chopped walnuts
  • 2 tablespoons raw cane sugar
  • 1 tablespoon cinnamon

Phyllo Crust

  • 1/2 pound phyllo dough, properly thawed
  • 1/4 cup extra virgin olive oil (plus more if needed)
  • 3/4 cup quality honey, warmed (for drizzling)

Instructions

  1. Get ready. Position a rack in the middle of your oven and preheat it to 350°F. Lightly brush a springform pan or a 10-inch nonstick tart pan with 3-inch sides and a removable bottom with olive oil to prevent sticking.
  2. Prepare the pumpkin pie filling. In a large mixing bowl, combine the pumpkin puree, eggs, honey, raw cane sugar, milk, vanilla extract, cinnamon, ground ginger, allspice, nutmeg, and a small pinch of kosher salt. Whisk thoroughly until all ingredients are well incorporated and smooth.
  3. Prepare the walnut crumble. In a small bowl, mix the finely chopped walnuts with raw cane sugar and cinnamon until the mixture is evenly combined. This will add a sweet and spiced crunch to your pie.
  4. Prepare the phyllo. Soak two clean kitchen towels and wring them out until only lightly damp. Lay one towel on a flat work surface. Unwrap and unroll the phyllo sheets over the towel, then cover with the second damp towel to keep the phyllo from drying out and becoming fragile as you work.
  5. Assemble the phyllo crust. Lay two sheets of phyllo dough at the bottom of the prepared pan, allowing some overhang on the sides. Brush the top sheet generously with olive oil. Rotate the pan, then add another two sheets. Continue layering and brushing with olive oil, rotating the pan with each set, until about three-quarters of the dough is used. The phyllo should cover the pan with slack hanging over the edges.
  6. Add the walnut crumble. Brush the final phyllo sheet with olive oil, then evenly sprinkle about three-quarters of the walnut crumble mixture over the bottom of the pan to create a flavorful base layer.
  7. Add the pumpkin pie filling. Pour the pumpkin filling over the walnut crumble layer. Use a rubber spatula or metal spoon to spread it evenly across the surface for consistent baking.
  8. Layer the remaining phyllo. Fold the excess phyllo dough hanging over the sides gently over the pumpkin filling. Take the remaining phyllo sheets one at a time, bunching and arranging them over the filling until fully covered. Don’t worry if it looks rustic; it will crisp up nicely during baking.
  9. Finish assembling the pie. Brush the top phyllo layer lightly with olive oil and sprinkle the rest of the walnut crumble evenly on top for an added crunch and decorative finish.
  10. Bake. Place the pie on the center rack of the preheated oven and bake for 40 to 50 minutes or until the phyllo is golden brown and crisp, indicating it is fully cooked and beautifully textured.
  11. Finish and cool. Remove the pie from the oven immediately and drizzle the warm honey over the top to add sweetness and shine. Allow the pie to cool completely for about 1 to 2 hours before serving to let the flavors meld and the filling to set.

Notes

  • Properly thaw the phyllo dough in the refrigerator overnight or according to package instructions to ensure flexibility and prevent tearing.
  • Use lightly damp towels to keep the phyllo sheets moist and workable during assembly.
  • You can substitute whole milk with unsweetened almond milk for a dairy-free option.
  • Ensure the honey used for drizzling is warmed to make it easier to pour and absorb into the pie.
  • Allowing the pie to cool completely helps the filling set properly, making it easier to slice.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/baklava-pumpkin-pie-recipe/