This pumpkin baklava is a tasty twist on the classic dessert! It combines flaky layers of pastry with sweet pumpkin filling and warm spices that smell like fall.
Every bite is crunchy and creamy, making it so delightful that you’ll want to share, but good luck with that! I like to serve it warm with a dusting of powdered sugar—simply irresistible!
Key Ingredients & Substitutions
Phyllo Dough: The heart of baklava, phyllo adds that beloved crunch. If you can’t find it, try using puff pastry, but the texture will change a bit.
Pumpkin Puree: Canned pumpkin is a great time-saver, but homemade puree works just as well. If you’re in a pinch, sweet potato puree can also substitute.
Nuts: Walnuts and pecans are classic choices, but feel free to use almonds or pistachios based on your taste or dietary restrictions.
Spices: Cinnamon, nutmeg, cloves, and ginger create that signature warmth. If you like it spicy, consider adding a pinch of allspice or cardamom for a twist.
Syrup: Honey adds lovely flavor, but you can use maple syrup for a different twist. It’s equally sweet with a unique touch.
How Do You Work with Phyllo Dough Without It Drying Out?
Phyllo dough can be tricky because it dries out quickly. Here’s how to keep it manageable:
- Work quickly while layering to avoid exposure to air.
- Cover unused sheets with a damp kitchen towel. This keeps them moist and pliable.
What’s the Best Way to Cut Baklava Before Baking?
Cutting baklava before baking is essential for neat pieces later. Here’s how to do it:
- Once you’ve layered your filling and top phyllo, use a sharp knife to slice through the layers.
- Cut the baklava into diamond or square shapes, ensuring the knife reaches the bottom without cutting through.
This allows the syrup to penetrate well and makes for easy serving later on!
How to Make Pumpkin Baklava
Ingredients You’ll Need:
For the Baklava:
- 1 package (16 oz) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 2 cups pumpkin puree (canned or homemade)
- 1 cup finely chopped walnuts or pecans
- 1/2 cup brown sugar
- 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 tsp vanilla extract
- 1 tbsp lemon juice
For the Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
How Much Time Will You Need?
This recipe will take about 20 minutes for preparation and around 50 minutes for baking. After baking, allow the baklava to cool before serving, which gives the syrup time to soak in. So overall, set aside about 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Prepare the Pumpkin Filling:
In a large mixing bowl, combine the pumpkin puree, chopped walnuts or pecans, brown sugar, granulated sugar, ground cinnamon, nutmeg, cloves, ginger, and vanilla extract. Mix everything together well until fully blended.
2. Preheat the Oven:
Set your oven to 350°F (175°C). Take a 9×13 inch baking dish and brush the bottom with melted butter. This will help the baklava not stick.
3. Layer the Phyllo Dough:
Take one sheet of phyllo dough and place it in the baking dish. Brush it lightly with melted butter. Repeat this process by layering approximately 8 sheets of phyllo, brushing each with butter as you go.
4. Add the Pumpkin Filling:
Now, spread a thin and even layer of the pumpkin mixture over your layered phyllo. Be careful not to tear the phyllo sheets!
5. Top with More Phyllo:
Continue to layer the phyllo sheets on top of the pumpkin filling. Brush each sheet with butter, adding about 8-10 more sheets to create a nice, thick topping.
6. Cut the Baklava:
Using a sharp knife, carefully cut the baklava into diamond or square shapes. This step is important so the syrup can soak into every piece after baking!
7. Bake:
Place your baklava in the preheated oven and bake for 45-50 minutes, or until you see that the phyllo layers are golden brown and crispy.
8. Make the Syrup:
While the baklava is baking, prepare the syrup. In a saucepan, combine water, granulated sugar, honey, and lemon juice. Bring mixture to a boil then reduce the heat and let it simmer for about 10 minutes until slightly thickened. Then, remove from heat.
9. Add the Syrup:
As soon as the baklava comes out of the oven, pour the warm syrup evenly over it. Let it soak in as the baklava cools.
10. Cool:
Allow the baklava to cool completely in the baking dish. This lets the syrup fully absorb and helps it to set nicely.
11. Serve:
When ready to serve, you can garnish with extra chopped nuts or a sprig of fresh mint for a nice touch. Enjoy your pumpkin baklava at room temperature or slightly warm for the best experience!
Now, sit back and enjoy these delightful layers of flaky pastry, creamy pumpkin filling, and sweet syrup that make for one amazing dessert!
Can I Use Other Nuts Instead of Walnuts/Pecans?
Absolutely! Feel free to use almonds, pistachios, or even hazelnuts based on your preference. Just make sure to finely chop them for an even texture throughout the baklava.
How to Store Leftover Baklava?
Store any leftover baklava in an airtight container at room temperature. It should stay fresh for about 3-4 days. If you want to keep it longer, refrigerate it, but the texture may become softer due to the moisture.
Can I Freeze Baklava?
Yes, baklava freezes well! Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to eat, just thaw in the refrigerator or at room temperature before serving.
Is There a Vegan Option for This Baklava?
Yes! To make this pumpkin baklava vegan, substitute the butter with melted coconut oil or a plant-based butter alternative. Ensure that the phyllo dough you use is also vegan, as some brands may contain animal products.
