PUMPKIN Finale
Better Homes & Gardens US|November 2024
For most of us, pumpkin pie is the hallmark sweet ending to the holiday feast. Let's break tradition this year. Pumpkin baklava bars, anyone?
JAN MILLER
PUMPKIN Finale

Pumpkin Chiffon Baklava Bars

Everything about this dessert is light, from the delicate crisp phyllo crust to the fluffy pumpkin filling gently spiced with cardamom and a hint of orange. As with all proper chiffons, it melts in your mouth with every bite.

HANDS ON 50 min.

TOTAL TIME 3 hr

1 cup orange juice
¼ cup plus
3 Tbsp. sugar
1 envelope unflavored gelatin
1½ tsp. ground cardamom
1 cup canned pumpkin
½ cup roasted, unsalted
6 pistachios or almonds sheets frozen phyllo dough (14×9-inch rectangles), thawed
1/3 cup butter, melted
1 cup heavy cream Chopped roasted, unsalted pistachios or almonds (optional)
1 recipe Toasted Phyllo Topper (optional) Honey (optional)

1. For filling, in a medium saucepan combine orange juice, the cup sugar, the gelatin, and 1 tsp. of the cardamom. Let stand 1 minute. Bring to boiling over medium, stirring to dissolve gelatin. Remove from heat; let stand 5 minutes. Transfer to a large bowl; stir in pumpkin.

Cover and chill, stirring every 30 minutes, until mixture begins to set, 1 hour.

2. Meanwhile, preheat oven to 350°F. Add ½ cup nuts to a small food processor; pulse until nuts are evenly ground. Transfer to a small bowl. Add 1 Tbsp. of the sugar and the remaining 1/2 tsp ground cardamom.

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