Mini Pumpkin Pies

• Vegetarian

• Produce

  • 1/2 cup 100% pure pumpkin puree, Pure

• Pasta & Grains

  • 2 boxes 15 shells

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 tsp Pumpkin pie spice
  • 1/2 cup Topping, whipped
  • 1 Topping, whipped

• Dairy

  • 4 oz Cream cheese

Found on recipegirl.com

Ingredients

• 4 ounces cream cheese, at room temperature
• 1/2 cup 100% pure pumpkin puree
• 1/4 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 cup thawed whipped topping, either store bought or homemade
• 2 boxes (15 shells each) frozen Mini Fillo Shells, thawed
• additional whipped topping of choice for the top

Directions

• In a medium mixing bowl, use an electric mixer to beat the cream cheese until fluffy. Add in the pumpkin puree, brown sugar and pumpkin pie spice and beat well. Use a rubber spatula to fold in the whipped topping. Spoon the mixture into the fillo shells, and add a dollop of additional whipped topping. Keep refrigerated until ready to serve.  These desserts should be eaten the same day as they were made.