Pumpkin Baklava Recipe

This pumpkin baklava may seem at first glance like a new twist on the original nut-filled dessert, but it’s actually a traditional yet lesser-known variation found in Greece. I was first introduced to this recipe by my Aunt Magda, while staying with her in Athens the fall of 2014. I had never heard of the dish and was lucky to be spending crisp autumn days cooking, baking, and soaking up her wisdom in her kitchen. The recipe had come from her mother, my yiayia, and was nothing more than a loose set of guidelines — no precise measurements, oven temperatures, or pan sizes.

As with everything she makes, my aunt’s interpretation of Yiayia’s baklava was utter perfection. I took videos and pictures of the whole process, which lingered on my camera roll for years. Back home in Los Angeles, not a fall has gone by where I haven’t reminisced about that time Aunt Magda made pumpkin baklava, and I promised myself that I would someday recreate it.

A decade later, I’ve finally accepted the challenge. The familiar flavor of baklava is there, but the dessert is lighter thanks to fewer nuts and heaps of freshly shredded pumpkin. The baklava is infinitely better in texture and flavor the next day, so please don’t rush it — make it at least one day before serving. While my aunt’s version circa 2014 will always reign supreme in my memory, this comes pretty darn close.