This Pumpkin Baklava recipe combines the best elements of two beloved treats: pumpkin pie and traditional baklava. It brings together the warm, spiced flavors of pumpkin pie with the flaky layers of baklava. Add in some sweetened, toasted walnuts for more flavor and texture in this dessert.
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Pumpkin pie baklava is perfect for autumn and winter gatherings, as it incorporates traditional fall flavors in a new and creative way. It's a great option for Thanksgiving and holiday dessert tables.
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Prepare phyllo dough
The key to a successful baklava is in handling the phyllo dough. In order to achieve the delicate, flaky texture synonymous with baklava follow the steps below before starting the pumpkin baklava recipe:
- Defrost phyllo: follow the defrosting instructions on the box of phyllo dough you purchased. Typically this includes removing box from freezer and placing in fridge for four hours.
- Bring phyllo to room temperature: Remove phyllo box from fridge and place on a countertop for 2 hours. Note: phyllo dough must be at room temperature for best results.
- Prevent phyllo from drying out: remove dough from box, unwrap and unroll onto countertop. Immediately cover unrolled thawed phyllo with plastic wrap. Next place a damp towel over the plastic wrap. Keep phyllo covered until needed. Uncover to remove sheets as needed then promptly recover remaining dough.
Dough ingredients
- 14 sheets of phyllo: defrost dough and bring to room temperature before starting recipe
- Olive oil spray: use the olive oil to spray sheets of phyllo before placing in the baking pan. Alternatively, use ¾ cup melted butter or ¾ cup olive oil to brush each sheet
- Granulated sugar
See recipe card for quantities.
Walnut filling ingredients
- Walnuts: toasted and chopped
- Brown sugar
- Honey
See recipe card for quantities.
Pumpkin filling ingredients
- Pumpkin puree: you need one 15 ounce can of pumpkin puree (do not use canned pumpkin pie filling)
- Eggs & whole milk: bring to room temperature before starting the recipe
- Brown sugar
- Ground cinnamon, ground ginger and ground nutmeg
See recipe card for quantities.
Pumpkin baklava instructions
Follow the directions below to create the perfect Pumpkin Pie Baklava:
1 - Generously grease inside of 10" springform pan with olive oil spray (alternatively, brush with melted butter).
2 - Combine walnuts, cinnamon, brown sugar and honey in a bowl. Set aside.
3 - Add pumpkin puree, eggs, brown sugar, milk, cinnamon, ginger and nutmeg in a bowl. Whisk until smooth. Set aside.
4 - Take one sheet of phyllo dough and place on a surface - be sure to replace the damp towel over remaining pieces. Spray lightly with olive oil. Sprinkle 1 teaspoon of granulated sugar over the dough.
5 - Add another sheet of phyllo to the top of the sheet you just worked on. Spray lightly with olive oil.
6 - Carefully pick up both phyllo sheets and place in prepared springform pan leaving ends hanging over the sides. Gently press into bottom and up inside of pan.
7 - Take another sheet of phyllo and place on a surface. Spray lightly with olive oil. Sprinkle 1 teaspoon of granulated sugar over the dough. Add another sheet of phyllo to the top of the sheet you just worked on. Spray lightly with olive oil. Carefully pick up both phyllo sheets and place in pan over the first two pieces to form a cross. Gently press phyllo into bottom and up inside of pan.
8 - Repeat the process of adding pairs of sheets of phyllo to the pan 3 more times, continuing to crisscross dough in pan (you will use a total of 10 sheets to line the pan).
Add fillings and bake pumpkin baklava
9 - Pour walnut mixture into springform pan on top of phyllo dough. Spread evenly on the bottom taking care not to rip dough.
10 - Pour pumpkin mixture over walnuts. Spread evenly.
11 - Fold the phyllo hanging over pan edges into pan, covering filling. Spray 4 remaining phyllo sheets with olive oil and sprinkle with 1 teaspoon granulated sugar. Pick up each sheet individually and scrunch together loosely. Place on top of pumpkin mixture randomly to cover filling.
12 - Bake in preheated 325℉ oven for 45 - 50 minutes. The top will be golden brown. Remove from oven and place on a wire rack. Drizzle ½ cup honey over top of baklava while still hot. Cool for 2 hours, remove from springform pan and carefully place on a serving platter.
Pumpkin baklava variations & serving
Feel free to change the pumpkin pie baklava to suit your individual taste. Following are a few ideas:
- Pecans - pecans complement pumpkin just as nicely as walnuts. Replace the walnuts with an equal amount of toasted and chopped pecans.
- Ice cream - add a big scoop of vanilla or cinnamon ice cream to plates when serving.
- Caramel drizzle - replace the honey drizzle with an equal amount of caramel sauce (see my homemade caramel sauce recipe). Pour over baklava while still warm.
Equipment
You need the following equipment to create this Pumpkin Pie Baklava recipe:
- 10" springform pan
- Bowls, measuring cups and spoons
- Hand whisk
- Rubber spatula
- Kitchen towel: dampened to keep phyllo from drying out
Storage
This pumpkin pie baklava is best served the day it is made. If making a day in advance, store the cooled baklava in an airtight container and place in your refrigerator.
You may also make the baklava a few days in advance and store without baking. To make ahead: 1) assemble baklava in springform pan, 2) wrap pan and place in fridge for up to 2 days, 3) bake before serving.
I do not recommend freezing this dessert.
FAQ
How do I toast walnuts?
More holiday recipes
Looking for more recipes for your holiday dessert table? Try these:
I hope you enjoy this pumpkin baklava as much as my friends and family do!
📋 Recipe
Pumpkin Pie Baklava
Equipment
- 1 10" Springform pan
- Bowls, measuring cups and spoons
- 1 Hand whisk
- 1 Rubber spatula
- 1 Kitchen towel dampened to keep phyllo from drying out
Ingredients
Pastry
- 14 Sheets Phyllo dough 14" x 18" sheets
- ¾ Cup Olive oil Use a spray can for easier application
- ¼ Cup Granulated sugar
Pumpkin Filling
- 1 15 oz. Can Pumpkin puree
- 3 Large Eggs Room temperature
- ½ Cup Brown sugar Use light brown sugar
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground nutmeg
Walnut Filling
- 1 ¼ Cup Walnuts Toasted and finely chopped
- ½ teaspoon Ground cinnamon
- ¼ Cup Honey
- 1 Tablespoon Brown sugar
Honey Drizzle
- ½ Cup Honey
Instructions
Defrost Phyllo Dough
- Defrost phyllo according to manufacture's instructions and bring to room temperature before using.
Preheat Oven / Prepare pan
- Preheat oven to 325℉.
- Generously grease inside of 10" springform pan with olive oil spray (alternatively, brush with melted butter or olive oil).
Prepare Walnut Filling
- Combine walnuts, cinnamon, brown sugar and honey in a bowl. Set aside.
Prepare Pumpkin Filling
- Add pumpkin puree, eggs, brown sugar, milk, cinnamon, ginger and nutmeg in a bowl. Whisk until smooth. Set aside.
Assemble Phyllo
- Take one sheet of phyllo dough and place on a surface - be sure to replace damp towel over remaining pieces. Spray lightly with olive oil. Sprinkle 1 teaspoon of granulated sugar over the dough.
- Add another sheet of phyllo dough to the top of the sheet you just worked on. Spray lightly with olive oil.
- Carefully pick up dough and place it in prepared springform pan leaving ends of phyllo hanging over the sides. Gently press the dough into the bottom and up the inside of pan.
- Take another sheet of phyllo dough and place on a surface. Spray lightly with olive oil. Sprinkle 1 teaspoon of granulated sugar over the dough. Add another sheet of phyllo dough to the top of the sheet you just worked on. Spray lightly with olive oil.
- Carefully pick up dough and place it in pan over the first piece so it forms a cross. Gently press the dough into the bottom and up the inside of pan.
- Repeat the process of adding sheets of phyllo to the pan 3 more times, continuing to crisscross the dough in pan (you will use a total of 10 sheets to line the pan).
Assemble Filling and topping
- Pour walnut mixture into springform pan on top of phyllo dough. Spread evenly on the bottom taking care not to rip dough.
- Pour pumpkin mixture over walnuts. Spread evenly.
- Fold phyllo hanging over the edges into the pan and over filling.
- Spray 4 remaining phyllo sheets with olive oil and sprinkle with 1 teaspoon granulated sugar. Pick up each sheet individually and scrunch together loosely. Place on top of pumpkin mixture randomly to cover filling.
Bake and Serve
- Bake in preheated 325℉ oven for 45 - 50 minutes. The top will be golden brown.
- Remove from oven and place on a wire rack. Drizzle ½ cup honey over top of baklava while still hot.
- Cool for 2 hours, remove from springform pan and carefully place on a serving platter.
Michelle says
This Baklava was delicious! I have not worked with phyllo dough very often, so I wanted to try your recipe before the holidays. I followed all your helpful tips and it turned out amazing. I am looking forward to making another one for my Thanksgiving table.
dessertswithstephanie says
Hi Michelle, thank you for taking the time to provide feedback! Wishing you and your family a joyous and 'sweet' holiday season.
Kristine says
Stephanie-this Pumpkin Baklava with Walnuts recipe is perfect for our holiday get together! Thanks for a unique non-traditional treat.
Beth says
This is so good! The texture is amazing, and it's sweet but not too sweet. I love the pumpkin flavor for the fall, too!