Our easy Pumpkin Pie Baklava is a modern variation to traditional Greek baklava recipes. Decadent pumpkin pie filling, pecans baked between layers of phyllo pastry and soaked in honey create an irresistible fall dessert that will quickly become a seasonal favorite.
Today we are joining a few of our friends in one of our favorite series again, Tastes of the Season. Last week we shared these delicious Homemade Apple Crumble Muffins, along with 15 other fall-worthy apple recipes. Where you able to pick a favorite?
But this week is all about pumpkin, from our to-die-for Pumpkin Pie Baklava to a savory Pumpkin Butter Goat Cheese and Bacon Appetizer. You’ll find a collection of 20 pumpkin recipes (see each recipe at the end of our post) that will instantly put you in a festive fall spirit.
Now, if you’re wondering how we dreamed up our amazing Pumpkin Pie Baklava recipe, let me give you a little background…
Some of you may not know that Nick’s family comes from Greece, a place where food and dining are more about fostering a sense of community and family then about nourishment itself.
Needless to say, I’ve been blessed with in-laws that have an appreciation for good food! They have introduced me to Greek cuisine and many traditional Greek recipes I probably would never have experienced otherwise. They also instilled their love for cooking and baking in Nick, which I am forever thankful for – haha!
So for our latest recipe, Nick decided to add a modern twist to a traditional Greek dessert and he came up with Pumpkin Pie Baklava.
get the look
I’ve always loved traditional baklava, but oh my goodness, when you add pumpkin to the mix it takes it to a whole new level. Pumpkin pie filling and pecans between layers of flaky phyllo pastry and soaked in a sweet spiced honey create the perfect fall comfort food.
And not only does it taste amazing, but the smells of sweet pumpkin, cinnamon, nutmeg and cloves will be drifting through your house while it bakes, yum!
Speaking of baking, if you’ve never tried making baklava, I promise, it’s not as intimidating as it seems. I’m not the best baker and I find complex recipes frustrating which ultimately leaves me discouraged. But Nick gave me a lesson on baking baklava, and it was so much easier than I was expecting. If I can do it, anyone can!
So I hope you’ll give it a try, we’d love to know what you think! And make sure you take a peek at all of the other incredible pumpkin recipes below, I know there will be many you’ll want to add to your fall recipe collection.
- 1 pack phyllo dough, defrosted
- 1 cup unsalted butter, melted
- 1 cup canned pure pumpkin
- 3/4 cups brown sugar
- 1/2 tbsp pumpkin spice
- 2 cups chopped pecans or walnuts (optional)
- 1 cup white sugar
- 1 cup water
- 1/2 cup honey
- 1 teaspoon vanilla
- 2 cinnamon sticks
- 4 whole cloves
- Preheat the oven to 350°F. Butter all sides and bottom of a 9" x 13" glass baking dish.
- Melt butter in a microwave safe bowl for 3 minutes at 50% power. If using salted butter, allow the salt to settle after it has been melted and then only use the top of the butter liquid.
- In a medium bowl, mix pumpkin, brown sugar and pumpkin spice.
- Unwrap the roll of phyllo dough and cut it in half so that the sheets fit the pan. Cover with a damp kitchen towel to keep it from drying out.
- Brush the bottom of pan with melted butter using a pastry brush and lay a single sheet down in the pan. Butter the top of the sheet and lay another sheet on top and butter it as well. Continue layering with 6 more sheets, applying butter between each.
- After you lay down the 8th sheet, spread a very thin layer of the pumpkin mixture onto the phyllo evenly. Sprinkle in some of the optional nuts if desired.
- Continue layering 4 sheets of phyllo pastry, buttering in between layers.
- Spread another very thin layer of the pumpkin mixture evenly. Add some optional nuts.
- Continue this cycle two more times until you have 4 pumpkin layers.
- The final top layers of phyllo should have 8-10 sheets of phyllo, buttering in between.
- Using a sharp knife, cut all the way through the layers of the baklava in 4 long rows and 6-8 diagonal cross-wise.
- Bake 45-50 minutes or until the top of the baklava is golden brown.
- While the baklava is baking, combine the ingredients for the syrup in a medium saucepan and bring to a slow rolling boil. Reduce to a simmer and stir often (about 5 - 10 minutes). Do not let the syrup thicken too much. It should just slightly stick to the back of your spoon - just as it starts to get syrupy.
- When the baklava is done, let it cool for one hour and then pour the syrup over the baklava and let it sit uncovered until it is completely cooled.
- Store covered in the fridge for up to two weeks or freeze for longer.
Tastes of the Season | Pumpkin Recipes
Pumpkin Snack Cake with Cream Cheese Frosting by Ella Claire | Pumpkin Pie Baklava by A Burst of Beautiful | Keto Pumpkin Cranberry Scones by Home Stories A to Z | Baked Pumpkin Donuts by Boxwood Avenue | Nutella Pumpkin Spice Croissants by Craftberry Bush
Pumpkin Spice Butter by Tidy Mom | Pumpkin Peach Smoothie by Nesting with Grace | Orange Pumpkin Pie by So Much Better with Age | Pumpkin Sugar Cookies by Zevy Joy | Pumpkin Spiced Rooibos Latte by Farmhouse on Boone
Pumpkin Bread Pudding by Love Grows Wild | Mini GF + Keto Pumpkin Cheesecakes by The Chronicles of Home | Pumpkin Spice Cranberry Muffins by Anderson + Grant | Pumpkin Butter Goat Cheese & Bacon Appetizer by Nest of Posies | GF Pumpkin Muffins by Maison de Pax
Pumpkin Whoopie Pies by Inspired by Charm | Pumpkin Fettuccine Alfredo by Town and Country Living | Pumpkin Custard by My Sweet Savannah | Mini Pumpkin Pies by Nina Hendrick Design Co. | Pumpkin Spice Waffle Recipe + Dessert Bar by Summer Adams