Pumpkin Baklava

Preheat oven to 175°C (350°F).

Melt the butter and set aside.

In a bowl, mix together pumpkin puree, sugar, cinnamon, ginger, and cloves until well combined.

In a separate bowl, combine the kaymak and finely ground pistachios to create a paste.

Brush the bottom of a baking dish with melted butter.

Layer 6 sheets of phyllo dough, brushing each layer with melted butter.

Spread the pumpkin filling evenly over the phyllo layers.

Top with the kaymak pistachio cream.

Layer another 6 sheets of phyllo dough, brushing each layer with melted butter.

With a sharp knife, cut the baklava into diamond or square shapes.

Bake for 45 minutes, or until golden brown.

While the baklava is baking, prepare the syrup by combining honey, water, and a cinnamon stick in a saucepan.

Bring to a simmer and cook for 10 minutes.

Remove the cinnamon stick and let the syrup cool slightly.

Once the baklava is out of the oven, immediately pour the cooled syrup evenly over it.

Let the baklava cool completely before serving.

Garnish with chopped pistachios.