Pumpkin Baklava is a fun twist on the traditional dessert, combining crispy layers of phyllo dough with a sweet pumpkin filling. It’s packed with warm spices like cinnamon and nutmeg!
This treat is perfect for fall celebrations, and let’s be honest, who can resist that crunchy texture? I love having it with a warm cup of tea. Cheers to autumn flavors! 🍂
Key Ingredients & Substitutions
Phyllo Dough: This is the base of your baklava. Look for it in the freezer section of the grocery store. If you’re short on time, you might substitute with pre-made pastry sheets, but the texture won’t be the same.
Pumpkin Puree: Canned pumpkin works just fine, or use fresh pumpkin if you’ve got it. Just be sure to cook and mash it well! I find the flavor of fresh pumpkin can be richer; it adds a nice touch!
Nuts: Walnuts are traditional here, but feel free to swap in pecans or almonds if you prefer. If you’re nut-free, consider making a coconut filling for a unique twist.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger brings autumn warmth to this baklava. You could reduce the number of spices or substitute pumpkin pie spice if you have that on hand.
How Can I Get the Phyllo Layers Just Right?
Layering phyllo can be tricky but fun! Here are the steps to make it easier:
- Always keep your phyllo covered with a damp towel. This stops it from drying out and cracking.
- Brush each layer generously with melted butter. This gives you that lovely crispy texture.
- Don’t stress if some sheets tear! Just layer them gently – they’ll still turn out delicious.
Practice makes perfect with phyllo, so don’t worry if it’s not perfect your first time. Enjoy the process!
Delicious Pumpkin Baklava Recipe
Ingredients You’ll Need:
For the Baklava:
- 1 package phyllo dough (about 16 oz), thawed
- 1 cup unsalted butter, melted
- 1 cup pumpkin puree (canned or fresh)
- 1 1/2 cups walnuts, finely chopped
- 1/2 cup pistachios, finely chopped (optional, plus extra for garnish)
- 1/2 cup pecans, finely chopped
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Syrup:
- 1 cup water
- 1 cup sugar
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 1 slice fresh ginger (optional)
How Much Time Will You Need?
This delicious Pumpkin Baklava recipe will take about 30 minutes to prepare, followed by 45 to 55 minutes of baking time. Plus, you’ll want to let the baklava cool for several hours (or overnight) to absorb the syrup. In total, set aside a few hours for the best results!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, mix together the pumpkin puree, chopped walnuts, optional pistachios, pecans, brown sugar, and all the spices. Don’t forget to add the vanilla extract and salt. Stir until everything is well combined and set this delicious filling aside!
2. Preheat Oven and Prepare Phyllo:
Preheat your oven to 350°F (175°C). Next, take a 9×13 inch baking dish and lightly brush it with some melted butter. Now, carefully unroll your phyllo dough and cover it with a damp kitchen towel to keep it from drying out while you work with it.
3. Layer Phyllo and Filling:
Take one sheet of phyllo and place it into your prepared baking dish, brushing it generously with melted butter. Repeat this process with 6 to 7 sheets, layering each one on top. Then, spread a thin layer of your pumpkin filling over the phyllo. Layer 3 to 4 more sheets of phyllo on top of the filling, brushing with butter as you go. Alternate layers of filling and phyllo, finishing with about 6 to 7 layers of phyllo on top, again brushing each layer with butter.
4. Cut and Bake:
Before baking, use a sharp knife to cut the baklava into squares or diamond shapes. Place it in the preheated oven and bake for 45 to 55 minutes, until it’s golden brown and crispy on top.
5. Make the Syrup:
While the baklava is baking, prepare the syrup. In a saucepan, combine water, sugar, honey, lemon juice, the cinnamon stick, and ginger slice. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes until slightly thickened. Remove the cinnamon stick and ginger, and let the syrup cool slightly.
6. Add Syrup to Baklava:
As soon as the baklava is done baking, remove it from the oven and immediately pour the warm syrup evenly over the hot baklava. The syrup will soak in beautifully! Allow it to cool completely, which is best left for a few hours or even overnight.
7. Serve:
Once cooled, garnish your Pumpkin Baklava with additional finely chopped pistachios if you like. Serve at room temperature with a lovely cup of tea or coffee. Enjoy the delightful combination of crispy layers and rich pumpkin flavor!
Enjoy your crisp, spiced Pumpkin Baklava that beautifully blends traditional nutty layers with the warm, comforting flavor of pumpkin and autumn spices!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just cook and mash it until smooth before using it in the recipe. It may provide a slightly richer flavor, but be sure to remove excess moisture to avoid a soggy baklava.
What Is the Best Way to 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, you can refrigerate it for up to a week. Just be aware that the texture might change slightly after refrigeration.
Can I Freeze Pumpkin Baklava?
Yes, you can freeze baklava! Once it’s completely cooled, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To enjoy, simply thaw it in the fridge overnight before serving.
What Can I Substitute for Nuts?
If you need a nut-free option, consider using seeds like sunflower seeds or pumpkin seeds for a similar crunch! You could also create a coconut filling for extra sweetness without the nuts.