This is my new fall OBSESSION! 🤩🍂🎃Layers of butter, pecans, and pumpkin pie filling that is crunchy and then melts in your mouth Phyllo layers: 18 sheets phyllo dough, cut in half (36 pieces) 1 cup unsalted butter (227 g), melted Pumpkin Pie Filling: ¾ cup pumpkin puree (180 g) ⅓ cup light brown sugar (67 g) 1 large egg 1 tbsp maple syrup (15 ml) 1 tsp vanilla extract (5 ml) 1 tsp cinnamon ½ tsp pumpkin pie spice 1 tbsp cornstarch (8 g) Pinch of salt Cinnamon Pecan Filling: 1½ cups finely chopped pecans (165 g) ¼ cup brown sugar (50 g) 1 tsp cinnamon ¼ tsp nutmeg Pinch of salt Maple Honey Syrup: ⅓ cup honey (113 g) ¼ cup pure maple syrup (60 ml) ¼ cup water (60 ml) ½ cup granulated sugar (100 g) 1 tsp vanilla extract (5 ml) Preheat oven to 350°F and grease an 8x8-inch baking dish. Cut each phyllo sheet in half to make 36 pieces and keep covered with a barely damp kitchen towel while assembling. Whisk together pumpkin puree, brown sugar, egg, maple syrup, vanilla, cinnamon, pumpkin pie spice, cornstarch, and salt until smooth. In a separate bowl, combine pecans, brown sugar, cinnamon, nutmeg, and salt. Layer 12 phyllo pieces, brushing butter between each. Sprinkle with half the pecan mixture, then add 6 more buttered phyllo pieces. Spread the pumpkin filling in a thin, even layer, followed by the remaining pecan mixture. Finish with the remaining 18 phyllo pieces, brushing butter between each layer. Brush the top generously with butter and carefully cut into squares or diamonds. Bake for 45–55 minutes, until deeply golden and crisp. Meanwhile, combine honey, maple syrup, water, sugar, and cinnamon stick in a saucepan. Simmer gently for 5–7 minutes, remove from heat, and stir in vanilla. Pour the warm syrup evenly over the hot baklava straight out of the oven. Let rest uncovered for at least 4–6 hours, preferably overnight. Top with melted white chocolate if desire. #dessert #Recipe #pumpkin #recipeshare #baklava @Food Network @Libby’s Pumpkin - @bakedbybrittney