Go Back

Pumpkin Pie Baklawa

Course Dessert, Snack
Cuisine Middle Eastern, thanksgiving
Servings 12 servings

Ingredients
  

  • 1 1 lb¬†packages of phyllo dough*, sheets size 18"x14"¬†(each box typically has 18 sheets)
  • 1 cup unsalted butter melted

Pumpkin Filling

  • 2 1/2 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 2/3 cup heavy cream
  • 1 tbsp melted coconut oil
  • 1/4 cup cornstarch
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Pistachio Topping

  • 2/3 cup shelled pistachio
  • 1 1/2 tsp whole cardamom seeds
  • honey

Instructions
 

  • Follow instructions on phyllo dough pack and make sure it is ready for use
  • Heat oven to 375 F
  • Melt butter

Build Baklawa Cups

  • Use a cupcake tin and prep by coating with about a tablespoon of melted butter
  • Cut phyllo sheets into 5" x 5" squares (if end of sheet does not come to exactly 5x5, that's ok, you can still use this to build your baklawa cups)
  • Add two layers of phyllo dough to each cup. Brush butter all over second layer of phyllo dough. Grab another 2 sheets of phyllo dough and butter the entire second layer. Repeat this process for a total of 9 times, so there should be about 18 layers of phyllo dough for each cup
  • Add all pumpkin filling ingredients to a blender and blend until combined
  • Add pumpkin filling to each prepped (raw) phyllo cup. Fill the cups leaving only a little room at the top of each
  • Bake for about 40 minutes until phyllo dough browns
  • Using a spice grinder, grind cardamom seeds
  • Pulse pistachio and cardamom in a food processor until pistachio is thickly chopped
  • Top each baked pumpkin pie cup with pistachio cardamom mixture
  • Coat the top of each cup with honey
Keyword baklava, pumpkin pie, Thanksgiving