Pumpkin Pie is my absolute favorite pie in the world. I can eat it anytime of the year…I love anything pumpkin.On the year I was born, Thanksgiving came at the very end of the month. My mother, in bed and asleep after the family Thanksgiving dinner, went into labor soon after and on Friday morning, I popped out.
Every time my birthday rolled around, for what seems to be my entire childhood, my two older brothers loved to joke and insist that when I was born, they put a shirt on me that read “Turkeys need love too.” I heard this for years and actually believed them when I was really little.
Maybe the timing of my birth explains my fondness for Thanksgiving dinner and especially pumpkin pie. My family tends to recreate the same meal for Christmas dinner, I actually insist on it. And, we can have all kinds of desserts…dark chocolate tortes, fudge cakes, marzipan, sugar cookies, baklava…but there has to be pumpkin pie.
Every year someone comments that pumpkin pie doesn’t belong with Christmas dinner, but it does in my world. Plus, my mother makes the best pumpkin pie ever, with a crunchy, cinnamon-brown sugar, walnut topping.
Speaking of baklava, I usually make a couple dozen of these traditional diamond shaped treats every holiday. Another dessert I can’t resist. There’s something about walnuts and cinnamon that is just divine…they make a great pair.
It recently occurred to me that I could try to combine these two great desserts: pumpkin pie with walnut topping meet baklava with honey syrup. Combined, they make Pumpkin Baklava.
Instead of using the traditional phyllo sheets, I used pre-made phyllo cups to give it the mini pie look.
- 30-35 frozen Phyllo cups
- ½ cup sugar
- ½ stick of butter, melted
- 8 ounces walnuts, chopped
- ½ cup pumpkin puree
- ½ tablespoon cinnamon powder
- ½ cup sugar
- ½ cup water
- 3 teaspoons honey
- squeeze of lemon
- Preheat oven at 350 degrees F
- Mix sugar, butter, chopped walnuts, pumpkin puree, and cinnamon in large bowl.
- Spoon mixture into phyllo cups.
- Bake for 7-8 minutes or until edges of phyllo cups are golden brown.
- While the cups are baking, boil the water and sugar.
- Simmer for 3 minutes.
- Remove from stove and let cool.
- Once cool, add the honey and lemon juice.
- Pour syrup over the cooling phyllo cups.
They’re not only delicious, but can me made really quickly, as long as you have a processor to deal with the chopped nuts. They take only minutes to heat up and serve.
For me, it’s the best of both worlds.