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Recipe: Pumpkin Pie Baklava

Instead of traditional pumpkin pie, wow holiday guests with Pumpkin Pie Baklava, the most delicious dessert for Thanksgiving!

Pumpkin Pie Baklava recipe. A delicious holiday dessert! MarlaMeridith.com #recipe #pumpkin #thanksgiving
Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
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
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.

Recipe: Pumpkin Pie Baklava

~ Marla Meridith

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