Baklava Pumpkin Pie

By The Mediterranean Dish · 120 min

Ingredients

Instructions

1. Heat the oven to 350°F with a rack in the middle. Brush a springform pan or 10-inch nonstick tart pan (3-inch sides, removable bottom) with olive oil.
2. In a large bowl, whisk together the pumpkin puree, eggs, honey, raw cane sugar, milk, vanilla extract, cinnamon, ginger, allspice, nutmeg and kosher salt.
3. In a small bowl, mix the walnuts, 2 tablespoons raw cane sugar and 1 tablespoon cinnamon.
4. Lightly dampen two clean kitchen towels and wring them out. Lay one on the work surface, unroll the phyllo over it, and cover with the second towel so it stays moist.
5. Lay 2 phyllo sheets in the pan with overhang on all sides. Brush the top sheet with extra virgin olive oil, rotate the pan, and add 2 more sheets. Keep brushing, rotating and layering until about 3/4 of the phyllo is used, leaving overhang all around.
6. Brush the final sheet with olive oil and sprinkle about 3/4 of the walnut mixture over the bottom. Keep the remaining phyllo covered.
7. Spread the pumpkin filling evenly over the walnut layer.
8. Fold the overhanging phyllo over the filling. Scrunch the remaining sheets one at a time and arrange them on top to cover the filling.
9. Brush the top layer with a little olive oil and sprinkle with the remaining walnut mixture.
10. Bake in the middle of the oven for 40 to 50 minutes, until the phyllo is golden brown and crisp.
11. Take out of the oven and drizzle immediately with the warm honey. Let the pie cool completely, about 1 to 2 hours, before serving.

Summarized from The Mediterranean Dish's video. Watch it for the details.