Baklava Pumpkin Pie

Steps

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1. 1
   Combine canned pumpkin puree, 3 eggs, 1/4 cup honey, 3 tbsp raw cane sugar, 1/4 cup milk, and 1 tsp vanilla extract in a bowl. Add 1 tsp ground cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp ground ginger, and a pinch of salt. Whisk thoroughly until smooth. Set aside.
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2. 2
   In a separate bowl, combine 1 cup finely chopped walnuts, 2 tbsp raw cane sugar, and 1 tbsp cinnamon to make the walnut crumble topping.
   ▶ ≈2:07
3. 3
   Place thawed phyllo dough between two clean, lightly damp kitchen towels. Prepare a 9-inch tart pan with a removable bottom. Lightly brush the entire interior with extra virgin olive oil.
   ▶ ≈2:30
4. 4
   Working with a couple of phyllo sheets at a time, arrange them in the pan in a crisscross pattern to line the bottom and sides, brushing each layer generously with olive oil. Repeat until you've used about three-quarters of the phyllo dough, creating a sturdy base. Leave the edges overhanging the pan rim.
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5. 5
   Pour the pumpkin filling into the phyllo-lined pan, spreading it evenly. Sprinkle a portion of the walnut crumble mixture over the filling, ensuring even distribution.
   ▶ ≈5:40
6. 6
   Fold the overhanging phyllo edges over the filling to partially cover it. Brush the folded edges with olive oil.
   ▶ ≈5:54
7. 7
   Using the remaining phyllo dough one sheet at a time, gently crumple and arrange the sheets on top of the pie to create a decorative, ruffled appearance. Brush the top lightly with olive oil and sprinkle with the remaining walnut crumble mixture.
   ▶ ≈6:23
8. 8
   Bake the pie in a preheated 350°F (175°C) oven for approximately 50 minutes, until the phyllo is golden brown and crispy.
   ▶ ≈7:17
9. 9
   Remove from the oven and immediately drizzle 3/4 cup of warmed honey over the hot pie, allowing it to soak into the crispy phyllo layers. Let cool before serving.
   ▶ ≈7:28