Pumpkin Pecan Strudel Cups
Creamy Pumpkin Pecan Strudel Cups are like little mini pumpkin pies in phyllo shells. Super easy, bite size, and delicious.
Servings: 45 mini shells
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
Calories: 64kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg