Baklava Pumpkin Pie with Whipped Cream Cheese

Flaky phyllo layers surround spiced pumpkin filling and toasted walnuts, finished with a dollop of creamy whipped cream cheese for a decadent fall dessert.

Recipe Information

Total Time:

Yield:

12 servings

Ingredients

12 tablespoons unsalted butter, divided

1 (15-ounce) can pumpkin

1½ cups heavy whipping cream, divided

3 large eggs

¼ cup packed dark brown sugar

¼ cup clover honey

1 tablespoon pumpkin pie spice

1 tablespoon cornstarch

2 teaspoons vanilla extract, divided

½ teaspoon salt, divided

3 cups finely chopped walnuts, toasted

⅓ cup granulated sugar

2 teaspoons ground cinnamon

28 to 30 (18×14-inch) sheets frozen phyllo pastry dough, thawed

½ (8-ounce) package cream cheese, softened

⅓ cup powdered sugar

Directions

In a large microwave-safe bowl, microwave 4 tablespoons butter on HIGH for 30 to 60 seconds or until butter is melted. In a small microwave-safe bowl, microwave remaining 8 tablespoons on HIGH for 45 to 90 seconds or until melted; set aside.
In the large bowl with 4 tablespoons melted butter, whisk in pumpkin, ½ cup heavy cream, eggs, brown sugar, honey, pumpkin pie spice, cornstarch, 1 teaspoon vanilla and ¼ teaspoon salt. Set pumpkin mixture aside.
In a second small bowl, combine walnuts, granulated sugar, cinnamon and remaining ¼ teaspoon salt; set aside.
Place oven rack in the lower third of oven. Preheat oven to 375°F. Lightly brush bottom and side of a 9-inch-round springform pan with a small amount of the reserved melted butter; set aside.
To assemble, place 1 sheet phyllo pastry dough on a clean work surface; lightly brush a small amount of reserved melted butter on sheet. Place phyllo sheet, buttered side up, over prepared springform pan. Gently ease pastry sheet into pan to line bottom and side, being careful not to tear pastry. Repeat layering 9 more phyllo sheets, brushing each sheet with butter and slightly rotating each sheet so entire pan is lined and sheets overhang top edge of pan. Spread 1 cup nut mixture evenly in phyllo-lined pan. Layer 5 or 6 more buttered phyllo sheets on top of nut mixture.
Repeat two more times, spreading 1 cup nut mixture and layering 5 or 6 more buttered phyllo sheets.
Pour pumpkin mixture over last phyllo layer. Lift up and scrunch overhanging pastry sheets so they stand upright.
Place the springform pan in a rimmed baking pan. Bake for 15 minutes. Loosely cover with foil; bake 60 to 70 minutes more or until temperature of pumpkin mixture reaches 160°F and center still jiggles slightly when shaken. Let pie cool in oven with door open slightly for 1 hour. Cool completely on a wire rack. Refrigerate until ready to serve or up to 1 day.
Just before serving, beat cream cheese with an electric mixer on medium until smooth. Gradually beat in remaining 1 cup heavy cream, a small amount at a time, until combined. Continue beating on medium-high until soft peaks form (tips curl). Slowly beat in powdered sugar and remaining 1 teaspoon vanilla on medium until combined.
To serve, loosen side of pan. Placing hand under the bottom of pie, push pie up and out of the pan. Remove pan bottom, if desired. Place pie on a serving plate. Dollop whipped cream cheese onto center of pie.