Mini Pumpkin Pecan Strudel Cups
Updated
Updated
Creamy Pumpkin Pecan Strudel Cups are like little mini pumpkin pies in phyllo shells. Super easy, bite size, and delicious.
Finish these off with a little homemade whipped cream and try not to eat 20 of them!
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Just like apples, I make pumpkin recipes all year round. I just love it. My pantry is a testament to that. I stock up on the canned pumpkin puree – you know, because of that pumpkin shortage scare of 2011, one can never be too careful. HA. And my love for pie knows no bounds. Because, well…pie. Who gets tired of pie?
These Pumpkin Pecan Strudel Cups are a wonderful combination of pumpkin and pie…and bite-size! Also, because I sort of have a love/hate relationship with fillo dough, I took all the hate out of the equation and used the fillo cups. (So much easier and faster, and no dried up torn fillo.) All love right here. 100% grade-A love.
Ingredients Needed
You only need a few ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Pumpkin puree: Canned pumpkin, not pumpkin pie filling.
- Sugars: A combination of brown sugar and granulated sugar.
- Salt: For flavor
- Pumpkin Pie Spice: Our pumpkin pie spice recipe or store bought.
- Mini Phyllo (fillo) Shells: You’ll need 4ย packagesย (1.9 ounce each)
- Chopped pecans: Chop them very small.
- Cream cheese: This is what makes the tarts creamy.
- Whipped cream: We put a little dollop of our homemade whipped cream to finish them off.
How to Make Mini Pumpkin Phyllo Cups
These mini pumpkin phyllo cups are super easy to make in just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Make the filling. Whisk together the pumpkin puree, brown sugar, salt, and 3/4 teaspoon pumpkin pie spice.
- Make the pumpkin spice-sugar mixture. Combine the remaining 1/4 teaspoon pumpkin pie spice and granulated sugar.
- Fill the phyllo shells. Place phyllo cups on nonstick baking sheets. Sprinkle a little of the pumpkin pie spice-sugar 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 pumpkin pie spice-sugar on top.
- Bake. Bake in a preheated 350F oven for about 15 minutes until phyllo is golden and cream cheese is melted.
- Serve. Serve warm with a dollop of whipped cream, if desired.
Serving and Storage
These are best served warm and enjoyed the same day they’re made. They don’t store well as the fillo dough loses its crunch after one day and the filling will continue to soften the shell.
More Pumpkin Recipes
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Pumpkin Pecan Strudel Cups
Ingredients
- 15 ounce can pumpkin puree
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice, , divided
- 1/4 cup granulated sugar
- 4 packages (1.9 ounce each) mini fillo shells, , thawed
- 1 1/2 cups chopped pecans
- 2 1/2 ounces cream cheese, , cut into small cubes
- whipped cream, , for serving, optional
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the pumpkin, brown sugar, salt, 3/4 teaspoon pumpkin pie spice. Set aside.
- In a small bowl, combine the remaining 1/4 teaspoon pumpkin pie spice and granulated sugar.
- Place fillo cups on nonstick baking sheets. Sprinkle a little of the pumpkin pie spice-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 pumpkin pie spice-sugar on top.
- Bake for 15 minutes until fillo is golden and cream cheese is melted.
- Serve warm with a dollop of whipped cream, if desired.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I made these for Thanksgiving – my kids loved them!
My husband, who hates pumpkin, loved these!
My family gobbled these up!