Back of 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, . Bite-Size Pumpkin Pies With Baklava Crust Adapted from Martha Stewart Living magazine IngredientsWalnut-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 Make the walnut-oatmeal streusel: Preheat oven to 350. Combine oats, walnuts, flour, salt and sugar in a large bowl. Melt butter in small saucepan over medium heat. Whisk in honey. Stir into oat mixture. Spread streusel on a rimmed baking sheet. Bake, stirring occasionally until light gold and crunchy, 12 to 15 minutes. Let cool on baking sheet on a wire rack. Streusel will keep, covered for up to 3 days. 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. 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. Make the pumpkin pie filling: combine pumpkin, brown sugar, honey, egg, cream, cornstarch, vanilla, salt, nutmeg, cinnamon, ginger in a large bowl. 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. Sprinkle a little strusel on each and serve warm. Makes 30 bite-size pies. Information Category Desserts, Pies/Tarts View 12 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Comments Bakery4dogs 5 years my 2 favorite things baklava & pumpkin i will have to try this aidansmom825 6 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 8 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 8 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 8 years I'm wondering the same Krae. Yum - Could we use pie crust in lieu of the phyllo? soapbox 8 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 8 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 8 years they look so elegant! superfoxml 8 years Creative! ilanac13 8 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 8 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 8 years Can I use puff pastry for this somehow? I have a package just waiting to be used in the freezer. krae85 8 years I'm not sure I'd like the baklava over regular pie crust. is it supposed to be healthier or something? brownsugamama 8 years I was planning on making the pumpkin cake.....but now that I have seen this I might need to change my dessert! Katharine 8 years This looks yummy. I may cheat a bit and use pre-made phyllo but it will be yummy anyway.