Baklava Pumpkin Pie

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This baklava pumpkin pie combines traditional baklava flavors with pumpkin pie for a new twist on a classic Fall dessert. Creamy perfectly spiced pumpkin custard over a layer of spiced chopped walnuts and pistachios wrapped up in buttery layers of crisp phyllo and finished with a honey syrup with a hint of citrus. The phyllo is nice and crisp yet slightly juicy from the syrup, just what you want in a baklava inspired dessert!

Baklava Pumpkin Pie

Baklava Pumpkin Pie Recipe Ingredients

  • PHYLLO: We use store bought frozen rectangular sheets of phyllo pastry (the box is usually a 1 lb box). The sheets are usually around 9x14. You will need 11 rectangular thawed phyllo sheets for this recipe. You can store leftover thawed phyllo sheets in the refrigerator for up to 1 week, or refreeze them for 1 month. Roll or stack the leftover sheets and wrap them tightly in plastic wrap, aluminum foil, or place them in an airtight zip-top bag to keep air out and no edges are exposed.
  • NUTS: We use a blend of walnuts and pistachios for this recipe. You can do either or even blend in some almonds if you prefer.
  • SPICES: We use a blend of cinnamon and pumpkin pie spice for this recipe. If you don’t have pumpkin pie spice feel free to use ¼ teaspoons ground ginger, ⅓ teaspoon ground nutmeg , ⅓ teaspoons ground cloves or more of each according to taste.
  • PUMPKIN PUREE: You will need pure pumpkin puree for this recipe - not pumpkin pie filling. One full small 15 oz can.
  • SWEETENED CONDENSED MILK: You will need a 14 oz can or 300ml Eagle brand condensed milk. It is an all-in-one sweetener and dairy combined and needed for the pumpkin custard filling to set.
  • EGGS: You will need two room temperature eggs.
  • VANILLA EXTRACT: Pure vanilla extract is what I recommend for best flavor.
  • SUGAR: We use granulated white sugar but you can easily swap it out for brown sugar. We use it in the nut mixture and between phyllo players.
  • BUTTER: We use unsalted butter that we melt to brush or sprinkle between layers of phyllo and over the whole pie before it bakes. You don’t want to soak each layer with it that is why we say lightly brush or sprinkle it on for crispy layers.
  • LEMON JUICE & LEMON ZEST: The lemon juice and lemon zest add a hint of flavor and are added to the apples and the syrup. If you prefer to use orange juice and orange zest you can.
  • HONEY: We use honey for the syrup for that signature baklava flavor.

Baklava Pumpkin Pie

How To Make Baklava Pumpkin Pie

  1. Blend or Chop Nuts: In a food processor or mini chopper blend the nuts with the cinnamon. Place 2 teaspoons sugar, with 2 teaspoons of the mixed nuts in a small bowl and set aside for the phyllo layers. In a separate small bowl place 2 heaping tablespoons of the nut mixture and set aside for topping pie. Combine the remaining nuts with 2 tablespoons sugar and pumpkin pie spice for the base of the pie.
  2. Melt Butter: Melt it then set it aside to cool so it is not hot when brushing it onto phyllo.
  3. Make Filling: Whisk together condensed milk, pumpkin puree, eggs, spices and vanilla until smooth and combined.
  4. Assemble Pie: Layer 2 phyllo sheets then brush with butter, dust with ⅓ of the sugar nut mixture, repeat two more times then layer 2 last sheets of phyllo brushed with butter. Evenly spread the reserved nuts sugar spice mixture for the base and pour over the pumpkin custard over nuts, fold edges over filling, crumple 3 extra sheet of phyllo and place over filling. Brush all over with butter.
  5. Bake: Bake 40 mins middle rack then 10 mins lower rack for bottom of pie to crisp up
  6. Make Syrup: While strudel is baking add honey, lemon zest and juice to a small bowl and microwave 10-15 seconds, whisk to combine and allow to cool.
  7. Finish Pie: Once out the oven place pie on cooling rack. Drizzle hot pie with cool syrup and sprinkle top evenly with reserved nuts.
  8. Slice & Serve: Cool completely or until set, slice and serve.

Baklava Pumpkin Pie

Baklava Pumpkin Pie

Baklava Pumpkin Pie

Baklava Pumpkin Pie Storage, Freezing & Re-Heating

  • STORAGE: Cover leftovers loosely with aluminum foil or plastic wrap and store in fridge for up to 3-4 days.
  • FREEZING: Wrap the entire pie or individual slices tightly in multiple layers of plastic wrap, then wrap again in aluminum foil. Store on a flat freezer shelf for up to 1- 3 months. Thaw in the fridge overnight and reheated as stated below.
  • REHEATING: Warm in oven or air fryer on low, 300-325 ºF for 10–15 minutes before serving.

Baklava Pumpkin Pie

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Recipe

Servings: 8-10
Prep Time: 30 mins
Baking Time: 50 mins
Total Time: 1 hr 20 mins
Non Active Time: 1-2 hours for cooling

Ingredients

For the Nuts

  • 1 cup walnuts
  • ½ cup pistachios
  • 1 teaspoon cinnamon

For the Base Layer

  • Chopped Nuts
  • 2 tablespoons sugar
  • ½ teaspoon pumpkin pie spice

For the Pumpkin Filling

  • 1 (15 oz) can pumpkin puree
  • 1 can sweetened condensed milk (14 oz/300ml)
  • 2 eggs, room temperature, whisked
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon pumpkin pie spice

For The Phyllo Crust

  • 11 sheets of Phyllo dough ( from a 16 oz/ 454 g package),thawed
  • 8 tablespoons unsalted butter, melted
  • 2 teaspoons granulated sugar
  • 2 teaspoons chopped nuts

For the Syrup

  • Zest and juice of ½ of a small lemon
  • ⅓ cup honey

Directions

Prepare Nuts

  1. In a food processor or mini chopper pulse the walnuts, pistachios and cinnamon until finely chopped.
  2. In a small bowl combine 2 teaspoons sugar, with 2 teaspoons of the mixed nuts and set aside for the phyllo layers. In a separate small bowl place two heaping tablespoons of the nut mixture and set aside for topping pie. Combine the remaining nuts with 2 tablespoons sugar and pumpkin pie spice for the base of the pie. Set them all aside
  3. Melt Butter then set aside
  4. Preheat oven to 350°F, position rack in the middle of your oven, and lightly grease a 9 -10 inch spring form pan with removable bottom. I like to line the bottom of the pan with parchment paper for easy removal but that is optional.

Prepare Filling

  1. In a large mixing bowl whisk together the sweetened condensed milk, pumpkin puree, whisked eggs, spices and vanilla until nice an smooth and combined. Set aside

Assemble Pie

  1. Layer two sheets of phyllo inside the spring form pan allowing the pieces to hang over edges of pan. Brush or sprinkle the phyllo with melted butter using a pastry brush then sprinkle over a ⅓ of the nut and sugar mixture (the one for the phyllo). Repeat this two more times (2 layers of phyllo, brush with butter, sprinkle with ⅓ of nut/ sugar mixture and repeat) making sure to turn the pan so the sheets overlap slightly differently. Place 2 more sheets of phyllo over top and lightly brush or sprinkle with butter. (total layers of 8 sheets of phyllo).
  2. Spread the large bowl of nuts sugar and spice mixture over the base of the pie evenly.
  3. Pour the pumpkin custard over the nuts evenly in the pan.
  4. Gently fold over all the overhanging pieces of phyllo to cover filling. Crumple up 3 more sheets of phyllo and place them over the pie to ensure the filling is covered, then brush remaining butter all over the crinkled edges and around the edges of the pie.

Bake Pie

  1. Transfer pie to middle rack of preheated oven and bake for 40 minutes then transfer pie to the lower rack and continue to bake for 10 more minutes until pie is deeply golden brown.

Prepare Syrup

  1. While the pie is baking add the honey, lemon zest and lemon juice in a microwavable bowl. Heat in microwave 10-15 seconds until honey is syrupy. Whisk well and set aside and allow to cool.

Spoon Syrup and Nuts Over Pie

  1. Remove pie from the oven and place on wire cooling rack.
  2. Spoon cooled syrup and drizzle it all over the top of the baklava pie while it is hot, then sprinkle over the last bit of reserved nuts

Cool & Slice

  1. Cool pie in pan on rack for 1-2 hours until set, remove the collar from pan and slide the pie on rack to cool completely. Slice using a sharp knife (I prefer a serrated one) and serve as is or with vanilla whipped cream or vanilla ice cream.

Recipe Note

  • Do not worry if any of the phyllo sheets tear while placing them in the pan, this recipe is forgiving cause of all the layers. To help prevent that make sure to keep the unused sheets covered with a lightly damp kitchen towel to keep them from drying, and also work gently with the sheets while placing them in the pan.

Baklava Pumpkin Pie