yes, you read that right. Who said pumpkin pie has to be in pie form? Take that canned pumpkin and turn it into a Middle Eastern dream – pumpkin pie baklava. With toasty walnuts, warm spices, and lots of butter + syrup, this *might* replace that pie on your Thanksgiving table.

INGREDIENTS

1 package phyllo pastry dough*

1 1/2 cups raw walnuts

2 cups (1 15 oz. can) pumpkin purée

3 tbsp. honey

1”-knob fresh ginger, grated or 1 tsp. ground ginger

2 tsp. ground cinnamon

1/8 ground nutmeg

1/8 tsp. ground allspice

1/8 tsp. ground cloves

3/4 cup (1 1/2 sticks) butter

1 cup sugar

*Phyllo dough can be found in the freezer section of most supermarkets or at speciality Mediterranean grocery stores; if you have the option, purchase thickness #4

DIRECTIONS

Make the syrup: Combine 1 cup sugar & 3/4 cup water in a saucepan and bring to a boil, stirring occasionally until all sugar granules are dissolved. Once boiling, reduce heat to low and simmer for about 20 minutes, or until the syrup has thickened. Let syrup cool completely.

Prepare the walnuts: Preheat oven to 350ºF. Spread walnuts in an even layer on a baking sheet and bake for 5-10 minutes, until nuts are toasty. Let cool for 10 minutes. (If nuts are pre-roasted, you can skip this step!) In the bowl of a food processor, grind walnuts into semi-fine pieces; place into a bowl.

Prepare the pumpkin pie purée: in a medium bowl, combine pumpkin pie purée, honey, grated ginger, and ground cinnamon, nutmeg, allspice, and cloves.

Melt butter; either in a saucepan over medium heat (be careful not to brown!), or in the microwave for 30-second increments. Place in a bowl.

Assembly: Preheat oven to 350ºF. Prepare your baklava station: a large rimmed baking sheet, phyllo dough, walnuts, pumpkin mixture, and butter with a pastry brush. Pro tip: Always cover your phyllo dough with damp paper towels to avoid drying it out (once its dried out, you can’t use it!).

To begin, brush your sheet pan lightly with butter, and place one sheet of phyllo dough to cover the entire bottom of the sheet. The first few layers of phyllo dough are always the toughest to work with - don’t get frustrated! If the phyllo tears or breaks apart, no worries, you can still use it (it is the bottom, after all!). Continue to layer the phyllo sheets, brushing butter in between each sheet. Repeat for 10 sheets total.

Next, spread half of the pumpkin mixture into an even layer over the phyllo dough. Sprinkle half of the walnuts in an even layer over the pumpkin mixture. Repeat the phyllo-butter layering until all phyllo sheets are used. Pro tip: If your butter starts to solidify, pop it in the microwave at 5-second intervals until melted again. If you run out of butter, add in 1/4 cup (1/2 stick) of melted butter.

Slice your baklava into any desired shape. Bake for 30 minutes. Immediately, pour the cooled sugar syrup all over the hot baklava. Baklava is best eaten immediately after baked.

store: although best eaten after baked, baklava can be stored in an airtight container in the fridge for up to one week. Reheat by toasting quickly in an oven or toaster oven.

diet: vegetarian

eat it with: vanilla ice cream, or chai-spiced tea.