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Bite-Size Pumpkin Pies With a Baklava Twist

After drooling over Party's pumpkin cake and these pumpkin pies, I wanted to experiment with my own unique concoction: a traditional pumpkin pie filling with baklava-inspired crust and streusel topping. With a belly full of Thanksgiving fixings, eating a whole piece of pie can be a rather daunting task, so I made bite-size pies to satisfy everyone's sweet tooth. The pumpkin pie filling and walnut-oatmeal streusel are simple to make, but the cinnamon-sugar phyllo cups are more time consuming due to the very delicate nature of phyllo. All three of the components can be made in advance and quickly assembled and baked the day of, prior to serving. These mini pies are light, crunchy, and nutty with a scrumptious creamy pumpkin pie filling! To make your own tiny pumpkin pies with a baklava twist,

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Bite-Size Pumpkin Pies With Baklava Crust

Bite-Size Pumpkin Pies With Baklava Crust

Bite-Size Pumpkin Pies With Baklava Crust

Ingredients

Walnut-Oatmeal Streusel
6 tablespoons old-fashioned oats
3 tablespoons chopped walnuts
3 1/2 tablespoons flour
Pinch of salt
3 tablespoons light brown sugar
1 1/2 tablespoons unsalted butter
1 tablespoon honey
Phyllo Crust
5 sheets of phyllo, thawed and room temperature
3/4 teaspoon ground cinnamon
1/2 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Pumpkin Pie Filling
7.5 ounces solid-pack pumpkin
1/4 cup light brown sugar
1/8 cup honey
1 egg
1/8 cup heavy cream
1 1/2 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Directions

  1. Make the walnut-oatmeal streusel: Preheat oven to 350. Combine oats, walnuts, flour, salt and sugar in a large bowl.
  2. Melt butter in small saucepan over medium heat. Whisk in honey. Stir into oat mixture.
  3. Spread streusel on a rimmed baking sheet. Bake, stirring occasionally until light gold and crunchy, 12 to 15 minutes.
  4. Let cool on baking sheet on a wire rack. Streusel will keep, covered for up to 3 days.
  5. Make the phyllo crust: Preheat oven to 350. Combine 1/2 cup sugar and 3/4 teaspoon cinnamon. Gently place one layer of phyllo dough on a large cutting board. Brush with a thin layer of butter and sprinkle cinnamon-sugar mixture. Repeat this step five times until all 5 sheets have been used.
  6. Cut phyllo into 2 by 2 inch squares. Remove each square and gently press and fold the edges into the mini muffin tin. Bake for 5-8 minutes until phyllo cups are golden.
  7. Make the pumpkin pie filling: combine pumpkin, brown sugar, honey, egg, cream, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger in a large bowl.
  8. Sprinkle a bit of streusel in the bottom of each phyllo cup. Spoon in a small amount of pumpkin pie filling in each phyllo cup. Bake at 350°F 15-20 minutes until the pumpkin filling is firm.
  9. Sprinkle a little strusel on each and serve warm.

Makes 30 bite-size pies.


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Around The Web
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Bakery4dogs Bakery4dogs 4 years
my 2 favorite things baklava & pumpkin i will have to try this
aidansmom825 aidansmom825 5 years
These are delicious. I made healthy substitutions such as less butter in the streusel, added wheat germ, skipped the honey in the filling and used fat free half and half instead of heavy cream. Came out delicious, just like pumpkin baklava. Loved it!
spaghetina spaghetina 7 years
The recipe says it was adapted from a Martha Stewart recipe. Is there a link to the original recipe, or can someone tell me the name of it? I'd love to do something similar with the phyllo, but without the pumpkin filling.
Food Food 7 years
Hi bchicgirl, You probably could use regular pie crust and just bake it a bit before pouring in the pie mixture! But I promise you if you like cinnamon and sugar, you will love this crust as it is light, airy and crisp!
Food Food 7 years
Hi bchicgirl, You probably could use regular pie crust and just bake it a bit before pouring in the pie mixture! But I promise you if you like cinnamon and sugar, you will love this crust as it is light, airy and crisp!
bchicgrl bchicgrl 7 years
I'm wondering the same Krae.Yum - Could we use pie crust in lieu of the phyllo?
bchicgrl bchicgrl 7 years
I'm wondering the same Krae. Yum - Could we use pie crust in lieu of the phyllo?
soapbox soapbox 7 years
Oh and I'd like to add for those who don't know; in general, tradition baklava is very sticky and sweet, with honey, rose water and pistachios as key ingredients. I usually get mine from Arab stores.
soapbox soapbox 7 years
I adore baklava. I'm a baklava eating fiend! Though, I'm not sure about putting in pumpkin, I would use to recipe as a base for when i make it on my own.
aangelaa aangelaa 7 years
they look so elegant!
aangelaa aangelaa 7 years
they look so elegant!
superfoxml superfoxml 7 years
Creative!
superfoxml superfoxml 7 years
Creative!
ilanac13 ilanac13 7 years
this is a really genius idea and it gives everyone the best of their favorite dessert for the season while in a different form
ilanac13 ilanac13 7 years
this is a really genius idea and it gives everyone the best of their favorite dessert for the season while in a different form
tlsgirl tlsgirl 7 years
These are such a cute idea! I always find myself struggling to make room for dessert, so this would be an easy way to have some pie without feeling like I might burst.
ohbaby7 ohbaby7 7 years
Can I use puff pastry for this somehow? I have a package just waiting to be used in the freezer.
krae85 krae85 7 years
I'm not sure I'd like the baklava over regular pie crust. is it supposed to be healthier or something?
brownsugamama brownsugamama 7 years
I was planning on making the pumpkin cake.....but now that I have seen this I might need to change my dessert!
Katharine Katharine 7 years
This looks yummy. I may cheat a bit and use pre-made phyllo but it will be yummy anyway.
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