Baklava Pumpkin Pie

Name: Baklava Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 10 servings
Ingredients: 1 (15-ounce) can pumpkin puree (no sugar added); 3 eggs; 0.25 cup honey; 3 tablespoon raw cane sugar; 0.25 cup whole milk; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon allspice; 0.5 teaspoon nutmeg; Very small pinch kosher salt; 1 cup walnuts; 2 tablespoon raw cane sugar; 1 tablespoon cinnamon; 0.5 pound phyllo dough, (properly thawed (see note)); 0.25 cup extra virgin olive oil,; 0.75 cup quality honey, (warmed, for drizzling)

10 servings

This dessert may look fancy, but with store-bought phyllo doing most of the heavy lifting it’s very beginner-friendly. Think of it as if pumpkin pie and baklava had a child, with all the classic flavorings of classic pumpkin pie but with a crispy phyllo dough crust, cinnamon-walnut crumble, and a decadent honey drizzle. A little bit nostalgic yet totally unexpected, it’s the best of both worlds! Plus, it’s a perfectly light way to cap off a rich meal.

Ingredients

can pumpkin puree
15-ounce
1
eggs
3
honey
¼ c
raw cane sugar
3 tbsp
whole milk
¼ c
vanilla extract
1 tsp
ground cinnamon
1 tsp
ground ginger
½ tsp
allspice
½ tsp
nutmeg
½ tsp
Very small pinch kosher salt
walnuts
1 c
raw cane sugar
2 tbsp
cinnamon
1 tbsp
phyllo dough
), properly thawed (see note
½ lb
extra virgin olive oil
¼ c
quality honey
warmed, for drizzling
¾ c

Directions

1
Get ready. Position a rack in the middle of your oven and heat to 350°F. Brush a springform pan or a 10-inch nonstick tart pan with 3-inch sides and a removable bottom with olive oil.
2
Prepare the pumpkin pie filling. In a large mixing bowl, add the pumpkin puree, eggs, honey, sugar, milk, vanilla extract, cinnamon, ginger, allspice, nutmeg, and kosher salt. Whisk to combine.
3
Prepare the walnut crumble. In a small bowl, combine the walnuts, sugar, and cinnamon. Mix well.
4
Prepare the phyllo. Soak and wring out two clean kitchen towels so they’re very lightly damp. Lay one on your work surface, then unwrap and unroll the phyllo sheets over the towel. Place the second lightly damp towel on top. This will keep the phyllo from drying and breaking as you work.
5
Assemble the phyllo crust. Lay 2 sheets of phyllo on the bottom of the pan (there should be extra slack hanging over the sides). Brush the top sheet with extra virgin olive oil, then rotate the pan and lay another 2 sheets on top. Brush once more and continue rotating and layering until you’ve used about 3/4 of the dough. The phyllo should cover the pan all around with slack hanging over the sides.
6
Add the walnut crumble. Brush the final sheet with olive oil, then sprinkle about 3/4 of the walnut mixture to cover the bottom of the pan. Keep the remaining phyllo sheets covered for now.
7
Add the pumpkin pie filling. Add the pumpkin filling and use a rubber spatula or metal spoon to spread so it’s even throughout.
8
Layer. Fold the phyllo slack over the pumpkin filling. Bunch the remaining phyllo sheets, one at a time, and arrange them over top until you have covered the filling (don’t worry, it will look very nice after baking).
9
Finish assembling the pie. Brush the top phyllo layer with a little olive oil and sprinkle the remaining walnut crumble.
10
Bake. Bake on the center rack of the heated oven until the phyllo is golden brown and crispy, 40 to 50 minutes.
11
Finish and cool. Remove from the oven and immediately drizzle with the honey. Allow the pie to cool completely before serving (about 1 to 2 hours).

Baklava Pumpkin Pie

60 min10 servings343 cal

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