Pumpkin baklava is a fun variation of traditional baklava. Pumpkin and pecans are layered in-between layers of flaky phyllo dough to create an irresistible fall dessert.
Jacob and I got back about a week and a half ago from our epic Middle Eastern adventure (did you catch my trip updates on Instagram?). We traveled to Dubai, Egypt, Greece, Jordan and Israel over a two week period. It was absolutely life-changing and amazing…and exhausting too with lots of 3 AM mornings, but that’s part of the fun of it, right?! We’ve wanted to visit this part of the world for quite some time, so it was pretty exciting to finally travel there. I’m hoping to post a trip recap on here soon!
While we were traveling, I got my hands on a piece of baklava in Santorini that was probably three inches tall! This thing was huge! And sooo delicious…with those flaky layers of phyllo dough drenched in a sweet honey syrup. To die for. I knew for sure that this would be the first recipe I’d make after we got home from our trip.
If you aren’t familiar with baklava, it is a traditional dessert commonly enjoyed in the Middle East and the Mediterranean. While there are tons of different variations of this treat, baklava basically just consists of layers of phyllo dough, nuts, butter, sugar, and honey.
How to Make Pumpkin Baklava
Layer all of the ingredients in a pan.
Bake in the oven until golden and crispy.
Drench with honey syrup.
The baklava recipe today that I’m sharing with you today has a bit of a fun twist to it. Instead of sharing a basic baklava recipe with you, I’ve decided to spice things up a bit by adding pumpkin to the layers. I mean, it is fall after all so why not? While I always love a good ol’ piece of classic baklava, this pumpkin baklava is the perfect excuse for enjoying another pumpkin dessert. It could even be a fun addition to the usual pumpkin pie served at Thanksgiving!
Ok, so if the thought of making homemade baklava totally terrifies you, I was terrified too, I will help you melt away those fears. Seriously, there is nothing to be afraid of as baklava is so much easier than it looks to make! All you need is a little bit of time and patience, and a gentle hand, and you’ll have the art of baklava making down to a science in no time.
Now excuse me as I go polish off the last piece of pumpkin baklava in my fridge (I may or may not be guilty of eating half of the 9×13 pan by myself).
You’ll also love these desserts:
- Homemade Cannoli
- German Apple Strudel (Apfelstrudel)
- Stracciatella Gelato
- Lemon Italian Ricotta Cookies
- Dutch Stroopwafels
If you make this recipe, let me know what you think! I’d love it if you could add a star rating ★ and a comment below. Be sure to follow me on Instagram, Pinterest, and Facebook, too!
Pumpkin baklava is a fun variation of traditional baklava. Pumpkin and pecans are layered in-between layers of flaky phyllo dough to create an irresistible fall dessert.
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- nutmeg pinch of
- cloves pinch of
- 1 pkg phyllo dough
- 3/4 cup butter unsalted
- 1 1/2 cups pecans chopped
- 1 cup white sugar
- 1 cup water
- 1/2 cup honey
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp cinnamon
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Preheat the oven to 350°F. Spread butter on the sides and bottom of a 9x13 pan.
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Place butter in a microwave safe dish and microwave until melted, about 45 seconds.
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In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, salt, nutmeg, and cloves. Set aside.
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Unwrap the phyllo dough and cut to the size of the pan. Place on a clean surface and cover with a damp towel to keep them from drying out.
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Lay a sheet of phyllo dough in the pan. Using a pastry brush, brush the sheet with butter. Lay another sheet down and brush with butter. Repeat the process 6 more times, brushing butter on each sheet.
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After laying down 8 sheets, spread a layer of the pumpkin puree on top. Sprinkle with chopped pecans. Continue by layering four more sheets of phyllo dough on top, brushing butter on each sheet.
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Spread pumpkin puree on the next layer and top with chopped pecans. Continue this process 2 more times until you have 4 pumpkin layers. Lay 8-10 more sheets of phyllo, brushing butter between each sheet.
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With a sharp knife, cut the baklava into 4 long rows and then diagonally 6-8 times. Bake the baklava for 45 minutes or until crispy and golden brown.
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While the baklava is baking, combine the honey syrup ingredients in a medium saucepan. Bring the syrup to a slow boil and then reduce to a simmer, stirring often for about 5-10 minutes or until syrup just starts to thicken. It should still be a little watery at this point.
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When the baklava is done, immediately pour the honey syrup on top. Allow to cool completely before serving. Store in an airtight container in the fridge for up to two weeks.
You’ll also love my Classic Creme Brulee.
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