1 can unsweetened pumpkin purée (not sweetened pumpkin pie mix)
1/2 cup packed dark brown sugar
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp fine salt
Maple Cinnamon Syrup
1/2 cup pure maple syrup
1 tsp ground cinnamon
1 tsp pure vanilla extract
1
Melt the butter in the microwave or in a saucepan.
2
In a bowl, mix well to combine the pumpkin, sugar, pumpkin pie spice, vanilla, cinnamon, and salt.
3
Preheat oven to 350 degrees F with the rack in the middle. Grease the bottom and sides of a 9"x13" baking sheet with butter. Unroll the phyllo sheets and cover with lightly dampened paper towels while you are working, the sheets dry out quickly.
4
Brush some melted butter onto the bottom of the pan. Lay down a sheet of phyllo. Brush butter on the sheet. Continue this 7 more times so you have 8 buttered sheets on the base.
5
Using a soft spatula, spread on a thin layer of the pumpkin mixture. Lay on 4 sheets of phyllo, butter in between each. Spread the pumpkin mixture over the top. Continue with the 4 buttered slices and the pumpkin until you have used up the pumpkin mixture.
6
Top the baklava with 8-10 more phyllo slices, buttering in between. Brush the very top with butter. With a sharp knife, slice the baklava into desired servings. Bake for 45-50 minutes.
7
While the baklava is baking, heat the maple syrup in a saucepan and bring to a simmer with the cinnamon & vanilla. Remove from the heat.
8
Remove the baklava from the oven and top with the hot maple mixture. Serve warm or at room temperature.
Ingredients
For the baklava
1 pack phyllo pastry, defrosted
1 1/4 cup unsalted butter, melted
1 can unsweetened pumpkin purée (not sweetened pumpkin pie mix)
1/2 cup packed dark brown sugar
2 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp fine salt
Maple Cinnamon Syrup
1/2 cup pure maple syrup
1 tsp ground cinnamon
1 tsp pure vanilla extract
Directions
1
Melt the butter in the microwave or in a saucepan.
2
In a bowl, mix well to combine the pumpkin, sugar, pumpkin pie spice, vanilla, cinnamon, and salt.
3
Preheat oven to 350 degrees F with the rack in the middle. Grease the bottom and sides of a 9"x13" baking sheet with butter. Unroll the phyllo sheets and cover with lightly dampened paper towels while you are working, the sheets dry out quickly.
4
Brush some melted butter onto the bottom of the pan. Lay down a sheet of phyllo. Brush butter on the sheet. Continue this 7 more times so you have 8 buttered sheets on the base.
5
Using a soft spatula, spread on a thin layer of the pumpkin mixture. Lay on 4 sheets of phyllo, butter in between each. Spread the pumpkin mixture over the top. Continue with the 4 buttered slices and the pumpkin until you have used up the pumpkin mixture.
6
Top the baklava with 8-10 more phyllo slices, buttering in between. Brush the very top with butter. With a sharp knife, slice the baklava into desired servings. Bake for 45-50 minutes.
7
While the baklava is baking, heat the maple syrup in a saucepan and bring to a simmer with the cinnamon & vanilla. Remove from the heat.
8
Remove the baklava from the oven and top with the hot maple mixture. Serve warm or at room temperature.
AuthoradminCategoryCinnamon, Desserts, Pumpkin, ThanksgivingCuisineAmerican, GreekCooking MethodBakingDifficultyBeginner
