Why choose between pumpkin pie or baklava when you can have both? This easy dessert recipe has classic pumpkin pie flavors but a crispy phyllo crust, cinnamon-walnut crumble, and a decadent honey drizzle inspired by baklava. A little bit nostalgic yet totally unexpected, it’s the best of both worlds!
This is not your grandma’s pumpkin pie, and I must say no one is complaining! Given my deep love of Baklava and my knack for creating new desserts inspired by it—Baklava Cheesecake or Baklava Ice Cream Sundaes anyone?—it makes sense that Baklava-inspired pumpkin pie would be next.
The crispy phyllo crust brings an elegance and the cinnamon and walnut crumble with honey drizzle brings the wow-factor! This baklava pumpkin pie might look like it was made by a fancy pastry chef, but no special training is required to pull off this easy dessert recipe. It only takes about 10 minutes to put together!
Plus, store-bought phyllo dough means you don’t have to fuss with kneading and rolling pie dough. It’s also way lighter than a traditional pie crust made with butter or shortening, meaning it won’t weigh you down at the end of a big meal. If you're looking to try a new recipe this year, baklava pumpkin pie is just the dessert you need!
Table of Contents
Ingredients for Baklava Pumpkin Pie
This easy dessert recipe uses mostly pantry basics to create a new twist on an old favorite. It's fusion food at it's finest. You’ll need:
- Pumpkin puree: Use pumpkin puree made only with roasted pumpkin and no added sugar.
- Eggs: Bind the ingredients together and provide structure to the filling.
- Honey: Sweetens the pie filling and is drizzled over the freshly baked pie, capturing that classic baklava spirit. Use an all natural, high quality variety that’s not too overpowering—I love the delicate herbal notes of our Greek Alfa honey with this recipe.
- Raw cane sugar: A minimally processed sugar that gives the pie a nice caramel-like flavor.
- Milk: Use whole milk or unsweetened almond milk to add richness without dulling the flavor.
- Seasonings: Vanilla extract, cinnamon, ginger, allspice, and nutmeg give the filling that classic pumpkin spice taste. A small pinch of salt enhances the flavor.
- Walnuts: Add a layer of toastiness and crunch. You can substitute with pistachios, hazelnuts, almonds, or pecans if you’d like, or leave them off if you avoid nuts.
- Phyllo dough: Fresh or frozen phyllo dough works well for this recipe, just be sure to thaw the phyllo properly in your refrigerator, as too much moisture will make the dough sticky and hard to manage. Simply place it in the fridge (still wrapped in its packaging) until you’re ready to use.
- Extra virgin olive oil: The oil coats the phyllo dough as it bakes, making it crispy and flaky. A mild, smooth oil is essential for a delicious flavor. I like our fruity and buttery California Arbequina, but any high quality extra virgin olive oil you have will work well, just be sure it’s not too bitter or peppery.
How to Make this Easy Dessert Recipe
This easy dessert recipe is simple: Mix the filling, layer the phyllo dough and bake! It is easier to work with phyllo dough, though, if it’s well-thawed. Make sure to thaw overnight in your refrigerator, then for an hour on your counter to prevent tearing. If the dough does tear, don’t stress—there are many layers to make up any imperfections. Here are the steps:
Make the Filling and Crumble
- Get ready. Position a rack in the middle of your oven and heat to 350°F. Brush a nonstick pie pan with a removable bottom with olive oil. Either a springform pan or a tart pan with 3-inch sides will do the trick.
- Prepare the pumpkin pie filling. In a large mixing bowl, add 1 (15-ounce) can pumpkin puree, 3 eggs, ¼ cup honey, 3 tablespoons sugar, and ¼ cup milk. Season with 1 teaspoon vanilla extract and cinnamon, ½ teaspoon ground ginger, allspice, and nutmeg, and a small pinch of kosher salt. Whisk to combine.
- Prepare the walnut crumble. In a small bowl, combine 1 cup of finely chopped walnuts, 2 tablespoons of sugar, and 1 tablespoon of cinnamon. Mix well.
- Prepare the phyllo. Soak and wring out two clean kitchen towels so they’re very lightly damp. Lay one on your work surface, then unwrap and unroll the phyllo sheets over the towel. Place the second lightly damp towel on top. This will keep the phyllo from drying and breaking as you work.
Assemble
- Assemble the phyllo crust. Lay 2 sheets of phyllo on the bottom of the pan, pushing it into the edges (there should be extra slack hanging over the sides). Brush the top sheet with extra virgin olive oil, then rotate the pan and lay another 2 sheets on top. Brush once more and continue rotating and layering until you’ve used about ¾ of the phyllo. The phyllo should cover the pan all around with slack hanging over the sides.
- Add the walnut crumble. Brush the final sheet with olive oil, then sprinkle about ¾ of the walnut mixture to cover the bottom of the pan. Keep the remaining phyllo sheets covered for now.
- Add the pumpkin pie filling. Add the pumpkin filling and use a rubber spatula to spread so it’s even throughout.
- Layer. Fold the phyllo slack over the pumpkin filling. To cover the top, crinkle each of the remaining phyllo sheets and arrange them over top until you have covered the filling (don’t worry, it will look very nice after baking).
- Finish assembling the pie. Brush the top phyllo layer with a little olive oil and sprinkle the remaining walnut crumble.
Bake and Cool
- Bake. Bake on the center rack of the heated oven until the phyllo is golden brown and crispy, 40 to 50 minutes.
- Finish and cool. Remove from the oven and immediately drizzle with the honey. Allow the pie to cool completely before serving (about 1 to 2 hours).
What to Do with Leftover Phyllo Dough
Most store-bought phyllo doughs are sold by the pound, so you’ll use about half a box for this easy dessert recipe. To use up the remaining phyllo:
- Make dinner party appetizers: Try traditional finger foods like Sigara Boregi (Turkish Cheese Rolls), Greek Tiropitakia (Feta Hand Pies). Or, fork and knife it with the sweet and savory baked feta with honey.
- Turn into breakfast, lunch or dinner: Phyllo dough is a great way to break up a weekly routine–you can make a fancy-feeling meal with little effort. Try a large savory pie like spanakopita with spinach or pastilla with chicken, or make small egg and tuna-filled Tunisian hand pies called brik au thon. You can even use phyllo as pizza dough or the crust for a breakfast strata!
- Keep the baking party going! Try your hand at traditional baklava, baklava cheesecake, or apple strudel.
Can You Make this in Advance
To make this in advance assemble the pie one night ahead and kept in the fridge unbaked. Cover it with plastic wrap so the phyllo does not dry out. For best results bake it the day you plan to serve it. Once baked, it can be left uncovered on the counter before serving.
To store: You can store leftover baklava pumpkin pie on the counter in a sealed container or in the fridge for up to 3 days. The phyllo will eventually begin to soften.
What to Serve with this Easy Dessert Recipe
This pumpkin pie is best for the end of a festive meal, perhaps as the grand finale to celebratory fall-winter feasts with roasted leg of lamb, fried Brussels sprouts and a fresh orange and pomegranate salad.
Just like with traditional baklava, I love to offer cups of coffee and black tea. You don’t need anything more, but you can always top with a dollop of freshly whipped cream or vanilla ice cream if you’d like to indulge.
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Greek Honey - Thyme, Forest & Wild Herbs
A drizzle of this delicate Greek honey adds the perfect finishing touch to your Baklava Pumpkin Pie.
Baklava Pumpkin Pie
Ingredients
For the Pumpkin Pie Filling
For the Walnut Crumble
- 1 cup finely chopped walnuts
- 2 tablespoons raw cane sugar
- 1 tablespoon cinnamon
For the Crust
- ½ pound phyllo dough, properly thawed (see note)
- ¼ cup extra virgin olive oil, plus more if needed
- ¾ cup quality honey, warmed, for drizzling
Instructions
- Get ready. Position a rack in the middle of your oven and heat to 350°F. Brush a springform pan or a 10-inch nonstick tart pan with 3-inch sides and a removable bottom with olive oil.
- Prepare the pumpkin pie filling. In a large mixing bowl, add the pumpkin puree, eggs, honey, sugar, milk, vanilla extract, cinnamon, ginger, allspice, nutmeg, and kosher salt. Whisk to combine.
- Prepare the walnut crumble. In a small bowl, combine the walnuts, sugar, and cinnamon. Mix well.
- Prepare the phyllo. Soak and wring out two clean kitchen towels so they’re very lightly damp. Lay one on your work surface, then unwrap and unroll the phyllo sheets over the towel. Place the second lightly damp towel on top. This will keep the phyllo from drying and breaking as you work.
- Assemble the phyllo crust. Lay 2 sheets of phyllo on the bottom of the pan (there should be extra slack hanging over the sides). Brush the top sheet with extra virgin olive oil, then rotate the pan and lay another 2 sheets on top. Brush once more and continue rotating and layering until you’ve used about ¾ of the dough. The phyllo should cover the pan all around with slack hanging over the sides.
- Add the walnut crumble. Brush the final sheet with olive oil, then sprinkle about ¾ of the walnut mixture to cover the bottom of the pan. Keep the remaining phyllo sheets covered for now.
- Add the pumpkin pie filling. Add the pumpkin filling and use a rubber spatula or metal spoon to spread so it’s even throughout.
- Layer. Fold the phyllo slack over the pumpkin filling. Bunch the remaining phyllo sheets, one at a time, and arrange them over top until you have covered the filling (don’t worry, it will look very nice after baking).
- Finish assembling the pie. Brush the top phyllo layer with a little olive oil and sprinkle the remaining walnut crumble.
- Bake. Bake on the center rack of the heated oven until the phyllo is golden brown and crispy, 40 to 50 minutes.
- Finish and cool. Remove from the oven and immediately drizzle with the honey. Allow the pie to cool completely before serving (about 1 to 2 hours).
Video
Notes
- To thaw phyllo dough: Keep the frozen phyllo dough in its package and thaw overnight in your refrigerator, then let it come to room temperature on your counter for one hour (still in its package). Unwrap it just before using to prevent drying.
- For the olive oil: Use a fruity, mild variety that’s not too bitter. I like our light and buttery Arbequina - California EVOO.
- For best results, pour the honey over the hot baklava pumpkin pie as soon as it comes out of the oven. This will help the crispy phyllo crust to absorb more of the honey.
- To make this in advance: This can be assembled one night ahead and kept in the fridge before baking. Cover it with plastic wrap so the phyllo does not dry out. For best results bake it the day you plan to serve it. Once baked, it can be left uncovered on the counter before serving.
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I made this for Thanksgiving and it was amazing! Thank you!
We love hearing that, Wendy! Thank you!
So easy to follow. B/c I am allergic to nuts I swapped pumpkin seeds for walnuts! My whole house smelled delicious. Can't wait to try!!
Hope you loved it, Breane!
Baklava with pistachios is like a kiss without a mustache. Tossed in a few with the walnuts, a great baklava recipe. Thankyou!
.......WITHOUT pistachios. SpellChek is my greatest enema.
This was very easy, quick, delicious and looked beautiful.
Do you think it would work with sautéed apples instead of the pumpkin filling?
Hi, Rebecca! I think it would! It reminds me of our Apple Strudel recipe (which also uses phyllo)... you can use that as a guide.
I was excited to try this and the instructions were very easy to follow. It came out looking just like the pictures (well, maybe a little browner). However, it just did not taste very good! Both my husband and I did not like the flavors—they didn’t seem to mingle together to make something we were willing to eat. Unfortunately I threw it in the garbage! Spectacular fail!
Wow....just wow. This was my first attempt at using phyllo and I was a bit nervous. This recipe is a game changer. Over the decades, I have made many pumpkin pies, but none like this! This is pumpkin pie on steroids. The new family standard. Thank you Suzy!!
"Pumpkin pie on steriods", lol! Thanks, Jane!
It's not fair to rate because I didn't use fresh olive oil nor enough of it on the phyllo, and I didn't watch it closely enough so the top burnt. Need I say more? The inside pumpkin filling was great! Ugh. When I try again I will rate - I still believe it would have been fabulous. Sorry Suzi!!
Hi, I was taught to brush each sheet with melted butter. Your recipes say olive oil. I’ve not tried this yet but won’t the richness be left out with olive oil?
Hi, Pete. We prefer to use extra virgin olive oil in place of butter whenever possible for it's health benefits and don't find that it detracts from the flavor or quality of the final product. Hope you give it a try!
I plan to make this for Thanksgiving, can I make the day before?
Hi, Rose. This can be assembled one night ahead and kept in the fridge before baking. You want to be sure to cover it with plastic wrap, though, so the phyllo does not dry out. You should really plan to bake it on the day you plan to serve it for best results. Enjoy!
Thank you.
Excited to try this recipe. Can this be made a day ahead and what are the storage recommendations?
Thank you
Hi, Sha. This can be assembled one night ahead and kept in the fridge before baking. You want to be sure to cover it with plastic wrap, though, so the phyllo does not dry out. You should really plan to bake it on the day you plan to serve it for best results. Once baked, it can be left uncovered on the counter before serving.
When I think baklava, I think of the taste of butter. Is there a reason to not use clarified butter instead of olive oil? Or a mixture?
Hi, Susan. Just personal preference. Suzy likes to use a high quality EVOO in place of butter whenever she can. Hope you give the recipe a try!
Hi! This recipe looks fantastic. Can it be made in advance? If so, how far?
Hi, Tamara! This can be assembled one night ahead and kept in the fridge before baking. You want to be sure to cover it with plastic wrap, though, so the phyllo does not dry out. You should really plan to bake it on the day you plan to serve it for best results. Enjoy!
Can this be made ahead and stored in the refrigerator or freezer? If so, what directions should I follow for doing so? Looks wonderful!
Hi, Lisa. This can be assembled one night ahead and kept in the fridge before baking. You want to be sure to cover it with plastic wrap, though, so the phyllo does not dry out. You should really plan to bake it on the day you plan to serve it for best results. We don't recommend freezing this one. Hope you give it a try!
Looks wonderful. Just might try this the next time I make pumpkin pie. I'm only likely to be serving 4 so any idea how long the phyllo in the last two pieces will stay crisp?
My question is similar to June's. Can I make it the day ahead?
Hi, Leilani. This can be assembled one night ahead and kept in the fridge before baking. You want to be sure to cover it with plastic wrap, though, so the phyllo does not dry out. You should really plan to bake it on the day you plan to serve it for best results. Enjoy!
what size tart pan do you recommend?
Thanks
Hi, Allen! I'm Summer and I work here at The Mediterranean Dish. You can use a 9 or 10-inch tart pan or a springform pan. Either one will work.
This looks amazing and I intend to try it. First, what kind of pie pan did you use? The finished product shows the entire outside of the pan so I'm thinking a regular pie plate was not what you used. Thank you!
Hi, Jerry! I'm Summer and I work here at The Mediterranean Dish. You can use either a tart tin with a removable bottom or a springform pan. Either one will do. Happy Baking!