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