Pumpkin baklava is a tasty twist on the classic dessert! It layers crispy phyllo dough with a sweet pumpkin filling, nuts, and hints of cinnamon. Yum!
This bright fall treat is perfect for any gathering. I love how the warm spices and crispy layers come together, making it hard to resist having just one piece! 🎃
Key Ingredients & Substitutions
Phyllo Dough: This is essential for the crisp layers. You can use frozen phyllo dough found in most grocery stores. If you’re short on time, consider using pre-made puff pastry, but it results in a different texture.
Pumpkin Puree: Canned pumpkin puree works perfectly for this recipe and saves time. If you prefer fresh, roast a sugar pumpkin, scoop it out, and puree for a homemade touch. Just make sure to strain excess moisture!
Nuts (Walnuts & Pistachios): These add crunch and flavor! If you have nut allergies, try sunflower seeds for a similar texture. I love using a mix of nuts for varied flavor.
Spices: Cinnamon, nutmeg, cloves, and ginger create that warm autumn vibe. Feel free to adjust to your taste, or even add a bit of pumpkin spice if you have it on hand!
How Do I Get Perfectly Layered Phyllo Dough?
Getting those beautiful, flaky layers with phyllo can be tricky! Here are some tips:
- Keep phyllo dough covered with a damp towel while you work to prevent it from drying out.
- Brush each layer with a light coating of melted butter for crispiness—don’t skip this step!
- Use a sharp knife to cut the baklava before baking. This helps it hold its shape and soak up syrup evenly.
By following these steps, you’ll achieve a golden-brown baklava that’s both crispy and delicious!
Delicious Pumpkin Baklava Recipe
Ingredients You’ll Need:
For the Baklava:
- 1 package phyllo dough (about 16 oz), thawed
- 1 1/2 cups pumpkin puree (fresh or canned)
- 1 cup walnuts, finely chopped
- 1/2 cup pistachios, finely chopped (plus extra for topping)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup unsalted butter, melted
For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- 1 cinnamon stick
- 1 tbsp lemon juice
- 1 tsp vanilla extract
How Much Time Will You Need?
This pumpkin baklava recipe requires about 20 minutes of prep time and 50 minutes of baking time, plus some cooling time afterward. In total, expect to spend around 1 hour and 15 minutes preparing this delightful treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Turn your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with melted butter. This will keep your baklava from sticking!
2. Create the Filling:
In a mixing bowl, combine the pumpkin puree, chopped walnuts, chopped pistachios, sugar, cinnamon, nutmeg, cloves, ginger, salt, and vanilla extract. Mix everything together until it’s nice and smooth.
3. Lay Down the Phyllo:
Carefully unroll the phyllo dough and cover it with a damp towel to keep it from drying out. Start by placing one sheet of the phyllo dough in the greased baking dish and lightly brush it with melted butter. Repeat this process with about 8 sheets, making sure to butter each layer!
4. Add the Pumpkin Filling:
Spread a thin, even layer of the delicious pumpkin-nut filling over the buttery phyllo layers. This will create a lovely base for your baklava.
5. Layer More Phyllo:
Top the filling with another 6-8 sheets of phyllo, again brushing each sheet with melted butter. This ensures that it gets that lovely flaky texture when baked.
6. Cut and Bake:
Using a sharp knife, carefully cut the baklava into diamond or square shapes for easy serving later. Bake it in the preheated oven for 45-50 minutes, or until the top is a gorgeous golden brown.
7. Prepare the Syrup:
While the baklava is baking, make the syrup. In a saucepan, combine water, sugar, honey, the cinnamon stick, and lemon juice. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes. Afterward, remove it from the heat, discard the cinnamon stick, and stir in the vanilla extract as it cools.
8. Add Syrup and Cool:
As soon as you take the baklava out of the oven, pour the warm syrup evenly over the hot baklava. This is what makes it sweet and sticky! Let the baklava cool completely so it can soak up all that lovely syrup.
9. Finish and Serve:
Before serving, sprinkle the top with additional chopped pistachios for a nice crunch. Enjoy this delicious pumpkin baklava at room temperature, and savor the combination of warm, spiced flavors and flaky layers!
Perfect for gatherings or cozy nights at home, this twist on baklava is sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast a sugar pumpkin until soft, then scoop out the flesh and puree it. Just make sure to drain any excess moisture to avoid a soggy filling.
How Do I Store Leftover Baklava?
Store leftover baklava in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Reheat individual pieces in the microwave for a few seconds to enjoy warm!
Can I Make Baklava in Advance?
Yes, you can assemble the baklava a day ahead but don’t bake it until you’re ready to serve. After cutting it, cover it with a damp towel in the fridge to keep it moist. Bake and then pour the syrup over it just before serving for the best texture!
What If I Don’t Have All the Spices?
No worries! If you’re missing a spice or two, you can either leave it out or substitute with pre-made pumpkin pie spice for a similar flavor profile. Just adjust the amounts according to your taste!
