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Vegan Pumpkin Baklava Your Fall Favorite with a Twist
So, here’s the scoop – in the past year, I discovered that I had a bunch of food intolerances, like eggs and dairy. It’s been quite the journey figuring out how to make my favorite dishes work for me. But hey, I’m not one to back down from a culinary challenge! One of the dishes I’ve been experimenting with is pumpkin baklava – and let me tell you, it’s a game-changer. This dessert is cozy, light, and perfect for those moments when you want something sweet but don’t want to overload on sugar. Plus, it’s vegan, dairy-free, and egg-free! Oh, and we’ve got a sneaky little twist for sugar, too. We’re swapping it out with Monk Fruit, a zero-calorie sugar substitute.
What’s even better? You can prep it in advance, pop it in the freezer, and pull it out when you’ve got friends or family over. So, let’s dive into this delicious, allergy-friendly, and low-sugar pumpkin baklava recipe that’s perfect for fall!
1 pumpkin (or one can of cooked pumpkin)
1 tablespoon pumpkin spice
1/2 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon vanilla paste or 1 teaspoon vanilla extract
1/4 cup maple syrup
1 tablespoon sugar or Monk Fruit (our secret sugar substitute)
2 cups chopped walnuts
1/2 cup water
1 tablespoon cinnamon
1 tablespoon sugar or Monk Fruit
1 teaspoon vanilla extract
1/2 cup canola oil
1 tablespoon maple syrup
1 package of fillo dough (around 20-22 sheets)
Get that Pumpkin Ready: Start by heating your oven to 350°F. Cut the pumpkin in half, scoop out the seeds, and place those halves cut-side down on a baking sheet. Bake for about 30 minutes or until the pumpkin is tender. Once it’s done, scoop out the cooked pumpkin and let it cool.
Let’s Make the Pumpkin Filling: In a mixing bowl, mix up the pumpkin spice, cardamom, cinnamon, vanilla paste (or extract), maple syrup, and sugar (or our buddy Monk Fruit). This is our tasty pumpkin filling, loaded with those fall vibes.
Walnut Filling Time: Grab a small pot and bring 1/2 cup of water to a boil. Add in cinnamon, sugar (or Monk Fruit), and vanilla extract. Pour this hot mixture over the chopped walnuts, and give it a good stir until it becomes a paste.
The Fillo Fun: Lay out one sheet of fillo dough, brush it with canola oil, and repeat this for five sheets in total. Along one side of the fillo dough, spread about 3 inches of the pumpkin filling. On top of that, lay down about 3 inches of the walnut filling.
Roll It Up: Now, roll up those fillo sheets into a log, and score the top with a knife. Place the rolls on a parchment-lined baking sheet. You’ve got a choice here – you can stop and freeze them for later, or keep going to bake ’em.
Time to Bake: Before popping them in the oven, give those rolls a nice brush with a mix of canola oil and maple syrup. Bake at 350°F until they’re that lovely light brown color.
The Sweet Finish: Once they’re done, don’t forget to pour some maple syrup on top and sprinkle a little cinnamon for that extra pop of flavor.
Slice & Serve: Cut that log into individual servings, and there you have it – your mini pumpkin walnut baklava delights, ready to impress.
Enjoy the Season: As you’re whipping up this pumpkin baklava, your home will be filled with all those cozy fall scents. And when you take a bite, you’ll be treated to the flavors of the season.
This vegan, dairy-free, egg-free pumpkin baklava is a game-changer. It’s perfect for fall, and it’s also perfect for anyone with dietary restrictions. Whip it up, pop it in the freezer, and you’ll always have a sweet treat on hand for friends and family. It’s cozy, it’s light, and it’s got all the delicious flavors of autumn. So, go ahead, get baking, and let’s make your taste buds and your season pretty awesome! 🎃🍂