This dessert may look fancy, but with store-bought phyllo doing most of the heavy lifting it’s very beginner-friendly. Think of it as if pumpkin pie and baklava had a child, with all the classic flavorings of classic pumpkin pie but with a crispy phyllo dough crust, cinnamon-walnut crumble, and a decadent honey drizzle. A little bit nostalgic yet totally unexpected, it’s the best of both worlds! Plus, it’s a perfectly light way to cap off a rich meal.
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).
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 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.