Pumpkin baklava is a fun variation of traditional baklava recipes. Pumpkin and pecans layered in-between flaky phyllo dough and drenched in a honey syrup create an irresistible fall dessert.
1. Preheat the oven to 350°F. Spread butter on the sides and bottom of a 9x13 pan.
2. Place butter in a microwave safe dish and microwave until melted, about 45 seconds.
3. In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, salt, nutmeg and cloves.
4. 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.
5. 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.
6. After laying down 8 sheets, spread a layer of the pumpkin puree on top. Sprinkle with chopped pecans.
7. Continue by layering four more sheets of phyllo dough on top, brushing butter on each sheet.
8. Spread pumpkin puree on the next layer and top with chopped pecans.
9. Continue this process 2 more times until you have 4 pumpkin layers.
10. Lay 8-10 more sheets of phyllo, brushing butter between each sheet.
11. With a sharp knife, cut the baklava into 4 long rows and then diagonally 6-8 times.
12. Bake the baklava for 45 minutes or until crispy and golden brown.
13. 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.
14. When the baklava is done, immediately pour the honey syrup on top. Allow to cool completely before serving.
15. Store in an airtight container in the fridge for up to two weeks.