These flaky phyllo treats with a rich pumpkin filling are a fantastic twist on pumpkin pie and can be prepared a day ahead. —Darlene Buerger, Peoria, Arizona,
- 1-1/4 cups melted butter, divided
- 1/3 cup packed brown sugar
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
- 12 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 3/4 cup canned pumpkin
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 36 sheets phyllo dough (14×9-inch size)
- Optional: Whipped cream and additional pumpkin pie spice
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans; set aside.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture; set aside.
Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9×7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo.
Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.
1 tart: 487 calories, 34g fat (18g saturated fat), 111mg cholesterol, 392mg sodium, 42g carbohydrate (22g sugars, 2g fiber), 7g protein.