Ingredients
- 4 oz. softened cream cheese
- 1/2 c. canned pumpkin
- 1/3 c. sugar
- 4 oz. Cool Whip
- 1/4 tsp. pumpkin pie spice
- Mini phyllo dough shells , pre-baked
- Whipped cream
- Cinnamon or Pumpkin Pie Spice
Instructions
- Beat the cream cheese, pumpkin, 1/4 tsp. pumpkin pie spice, and sugar together with a mixer until it's well blended. Gently fold in the Cool Whip until everything is combined. Spoon into cooled shells and refrigerate until firm. (Or, fill a plastic sandwich bag with filling about 2/3 of the way, push into one corner, then snip the corner of the bag. Pipe the filling into the shells--it's super easy, and you can throw the bag away!) Serve with a dollop of whipped cream (I like to beat heavy cream and add a little powdered sugar, or use spray whipped cream) and a sprinkle of cinnamon or pumpkin pie spice.
- To make the shells: They come pre-baked, and all you need to do is follow the directions on the box to give them a little extra crispness if you want to. I like to put mine in just for a few minutes. Let cool completely before adding filling.
Notes
***The filling recipe makes enough to fill 18 mini phyllo dough shells.
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