Baklava Pumpkin Pie Recipe – Step by Step Guide

Baklava Pumpkin Pie Recipe – Step by Step Guide: You can have both pumpkin pie and baklava, so why pick just one? This simple dessert dish tastes like pumpkin pie, but it also has a crunchy phyllo crust, a mix of cinnamon and walnuts, and a honey drizzle that looks like baklava. It’s kind of romantic and totally out of the blue, which is the best of both worlds! 

Baklava Pumpkin Pie Recipe – Step by Step Guide

This pumpkin pie isn’t like your grandmother’s, but no one seems to mind! I really enjoy Baklava and am good at making new treats that are based on it. For example, have you tried Baklava Cheesecake or Baklava Ice Cream Sundaes? It only makes sense that I would make a pumpkin pie that is based on Baklava next.

The cinnamon and walnut crumble with honey drizzle makes the dish look elegant, and the crispy phyllo crust makes it stand out. If you follow these simple steps, you can make this baklava pumpkin pie that looks like it was made by a professional pastry cook. Putting it together only takes 10 minutes!

You can also buy phyllo dough from the store so you don’t have to make and roll out your own pie dough. This pie crust is also much lighter than ones made with butter or shortening, so it won’t make you feel heavy after a big meal. Baklava pumpkin pie is a great dessert to try if you want to try something new this year.


For The Pumpkin Pie Filling

  • 1 (15-ounce) can pumpkin puree (no sugar added)
  • 3 eggs
  • ¼ cup honey
  • 3 tablespoons raw cane sugar
  • ¼ cup whole milk (or unsweetened almond milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • Very small pinch kosher salt

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



  • Prepare yourself.Heat your oven to 350°F and put a rack in the middle of it. Use olive oil to coat a 10-inch nonstick pie pan with 3-inch sides and a bottom that can be taken off.
  • Get the filling for the pumpkin pie ready.Pumpkin puree, eggs, honey, sugar, milk, vanilla extract, cinnamon, ginger, cloves, nutmeg, and kosher salt should all be put in a big bowl. Mix with a whisk.


  • Get the walnut crumble ready.Put the sugar, cinnamon, and walnuts in a small bowl and mix them together. Combine well.
  • Get the phyllo ready.Soak and squeeze out two clean kitchen towels until they are just barely wet. Put one on your work area. Then, take the phyllo sheets out of the package and lay them on top of the towel. Add the second, slightly wet towel on top. This will help the phyllo not dry out and break while you work.


  • Put the phyllo crust together.Spread out two pieces of phyllo on the pan’s bottom. Leave some extra space on the sides. First, brush the top sheet with extra virgin olive oil. Then, turn the pan over and add two more sheets on top. Brush it again, and keep turning and stacking until you’ve used up about ¾ of the dough. The phyllo should go all the way around the pan and hang over the sides.
  • Put in the walnut crumble.Brush the last sheet with olive oil, and then cover the bottom of the pan with about ¾ of the walnut mixture. Cover the rest of the phyllo sheets for now.
  • Fill the pie with pumpkin.Use a plastic spatula or metal spoon to spread the pumpkin filling out so it’s all over the pie.


  • Put it on.Put the extra pastry over the pumpkin filling and fold it over. One by one, stack the rest of the phyllo sheets on top of the filling until they are all covered. Don’t worry, it will look great after it’s baked.
  • Finish putting the pie together.Add a little olive oil to the top layer of phyllo and then sprinkle the rest of the walnut crumble on top.
  • Bake.For forty to fifty minutes, bake the phyllo on the middle rack of a hot oven until it is golden brown and crispy.
  • Finish and let it cool down.Take it out of the oven and drizzle it with honey right away. Let the pie cool down all the way before you serve it (about two hours).

Important Notes 

  • To thaw phyllo dough, keep it in its package and put it in the fridge overnight to thaw. The next day, leave it on the counter for an hour at room temperature while it’s still in its package. Unwrap it right before you use it to keep it from drying out.
  • For the olive oil, pick one that tastes mild and sweet and isn’t too bitter. Our Arbequina
  • EVOO from California is light and delicious, which I like.
  • Right after taking the baklava pumpkin pie out of the oven, pour the honey over it. This will make it taste even better. This will help the honey soak into the crispy phyllo top even more.


  • To make this ahead of time, put it together the night before and put it in the fridge until you’re ready to bake it. Put plastic wrap over it to keep the phyllo from drying out. It will taste best if you bake it the day you want to serve it. It can be left out on the counter for a while after baking before being served.
  • You can look through our shop’s high-quality Mediterranean foods, like honey, jams, olive oils, and spices.


  • Calories: 343.3kcal
  • Carbohydrates: 49.2g
  • Protein: 5.4g
  • Fat: 15.9g
  • Saturated Fat: 2.4g
  • Polyunsaturated Fat: 6.6g
  • Monounsaturated Fat: 6.2g
  • Trans Fat: 0.01g
  • Cholesterol: 49.8mg
  • Sodium: 132.6mg
  • Potassium: 123.3mg
  • Fiber: 1.9g
  • Sugar: 34.9g
  • Vitamin A: 102.7IU
  • Vitamin C: 0.4mg
  • Calcium: 42mg
  • Iron: 1.6mg

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