very culinary

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.

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.