Are you tired of pumpkin? No, right? Please say no.
I just love it. My pantry is a testament to that. I stock up on the canned pureed so I can use it all year long. You know, because of that pumpkin shortage scare of 2011, one can never be too careful.
And pie. Because, well…pie. Who gets tired of pie? (If you say you do, I will totally pass judgment and we can’t be friends.)
So it only stands to reason that I will never get tired of these little treats. Because the pumpkin…and they’re like little bite-sized pies.
Also, because I sort of have a love/hate relationship with phylllo dough, I took all the hate out of the equation and used the phyllo cups. (So much easier and faster, and no dried up torn phyllo, which saved my kids from listening to me say bad words.)
All love right here. 100% grade-A love.
Creamy Pumpkin Pecan Strudel Cups
Makes 45 small bites
Prep time: 20 minutes
Cook time: 15 minutes
• 1 can (15 ounce) pumpkin puree
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon, divided
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup granulated sugar
• 4 packages (1.9 ounce each) mini Phyllo shells, thawed
• 1 1/2 cups chopped pecans
• 2-3 ounces cream cheese, cut into small cubes
• whipped cream, optional
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the pumpkin, brown sugar, salt, 1/4 teaspoon cinnamon, ginger, and nutmeg. Set aside.
In a small bowl, combine the remaining 1/4 teaspoon cinnamon and granulated sugar.
Place phyllo cups on nonstick baking sheets. Sprinkle a little of the cinnamon-sugar mixture on the inside of each cup, followed by a few pecan pieces and a cube of cream cheese, and finishing with a heaping teaspoon of the pumpkin mixture. Sprinkle any remaining cinnamon-sugar on top.
Bake for 15 minutes until phyllo is golden and cream cheese is melted. Serve warm with a dollop of whipped cream, if desired.
(heavily adapted from Better Homes and Gardens)