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Donna R. Luis

Creamy Pumpkin Pecan Strudel Cups

Crisp mini phyllo shells are filled with spiced pumpkin, chopped pecans, and cream cheese, then baked until golden and creamy. Serve these bite-sized pumpkin treats warm, optionally topped with whipped cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 45 mini shells
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 15 ounces 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 ounces 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

Equipment

  • Medium mixing bowl
  • Whisk
  • Small mixing bowl
  • Nonstick baking sheets
  • Measuring cups and spoons

Method
 

  1. Preheat the Oven: Preheat the oven to 350°F.
  2. Prepare the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, salt, and 3/4 teaspoon of the pumpkin pie spice until well combined.
    Set the mixture aside.
  3. Make the Spice Sugar: In a small bowl, stir together the remaining 1/4 teaspoon pumpkin pie spice and the granulated sugar.
  4. Arrange the Fillo Shells: Place the thawed mini fillo shells on nonstick baking sheets, arranging them so they are ready to fill.
  5. Layer the Fillings: Sprinkle a small amount of the pumpkin pie spice-sugar mixture inside each fillo shell.
    Add a few pieces of chopped pecans, followed by one cube of cream cheese.
    Spoon a heaping teaspoon of the pumpkin mixture into each shell.
  6. Finish the Cups: Sprinkle any remaining pumpkin pie spice-sugar mixture over the filled shells.
  7. Bake the Strudel Cups: Bake at 350°F for 15 minutes, or until the fillo shells are golden and the cream cheese has melted.
  8. Serve Warm: Serve the pumpkin pecan strudel cups warm, adding a dollop of whipped cream if desired.

Notes

  • Use mini fillo shells that have been fully thawed before assembling the cups.
  • Divide the 1 teaspoon of pumpkin pie spice between the pumpkin mixture and the spice-sugar topping as directed.
  • Cut the cream cheese into small cubes so each shell receives a creamy portion.
  • Fill each shell with a heaping teaspoon of pumpkin mixture rather than overfilling it.
  • Bake until the fillo shells are golden and the cream cheese is melted.
  • Serve the cups warm for the best combination of crisp pastry, creamy filling, and melted cream cheese.