One 15-ounce can pumpkin pie filling (not pumpkin puree)
1/4 cup heavy cream
1 large egg
30 ready-made mini phyllo shells
Chopped pecans, for serving, optional
Steps:
Preheat the oven to 350 degrees F. Put the pumpkin pie filling, heavy cream and egg in a large bowl and mix well. Spoon the filling into 30 ready-made mini phyllo shells, filling no more than 3/4 full. Place the filled shells on a baking sheet and bake for 30 minutes. Garnish with chopped pecans, if desired.
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