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Pumpkin Pecan Baklava

Pumpkin Pecan Baklava


  • 1 package Athens Fillo® Dough (9” x 14”), thawed
  • 2 cups pecans, chopped
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 (15 ounce) can pumpkin
  • 1 cup butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup water


  1. Thaw one roll of fillo, following thawing instructions on package.
  2. Heat oven to 350 degrees F.
  3. In a medium mixing bowl, combine the pecans, clove, nutmeg, cinnamon and salt.
  4. Unroll and cover the sheets with a damp towel or plastic wrap to prevent drying out.
  5. Butter a 9 x 13-inch pan.
  6. Place one sheet of fillo in the bottom of the pan and lightly brush the surface with melted butter.
  7. Layer and repeat with 9 more sheets.
  8. Evenly spread 1/3 of the pumpkin on top of the fillo.
  9. Evenly spread 1/3 of the pecan mixture on top of the pumpkin.
  10. Repeat this process twice more.
  11. Layer with remaining fillo, about 10 sheets.
  12. Butter the top layer.
  13. With a very sharp knife, cut layers into thirds, lengthwise. Then make a cut from one corner to the next and cut parallel diagonal lines 1 inch apart to make diamond-shaped pieces.
  14. Bake for 45-55 minutes or until the fillo is golden brown.
  15. While baklava is baking, combine brown sugar and water in small sauce pan over medium low heat. Bring to a boil and simmer for 5 minutes.
  16. When the baklava is ready, remove from oven and pour hot syrup over the top.
  17. Allow to set for 4 hours to overnight.
  18. Serve.

Yield: 36 desserts

Use a 7 x 11-inch pan for a thicker baklava.

Nutritional Information: Serving size: 39g, Amount per serving: Calories 150, Calories from Fat – 90, Total Fat – 10g, Saturated fat – 3.5g, Trans Fat – 0g, Cholesterol – 15mg, Sodium – 40 mg, Dietary Fiber – 1g, Sugars – 5g, Protein – 2g

Recipe used with permission from Athens Foods. This phyllo recipe and hundreds more can be found at


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