Pumpkin Cream filling
Ingredients:
- 1 packages (8 oz.) cream cheese, softened
- 4 Tbsp. butter, melted
- 1/2 cup pumpkin pie mix
- 1 egg yolk
- 1/2 tsp. vanilla
- 1/4 cup sugar
- 3 Tbsp. flour
- In a large mixing bowl, beat cream cheese and pumpkin mix with an electric mixer on medium speed until smooth.
- Add egg yolk, vanilla, sugar and flour, beat on low speed until well blended. Set aside and ready to use.
- 1 box (15 counts) mini fillo cups
- Chopped nuts for topping
- Caramel topping for drizzle
- Preheat oven to 350 degrees F. Lightly spray non-stick cooking oil on a small cookie sheet.
- Fill each fillo cup with 1 Tbsp. of Pumpkin Cream filling. Top with your favorite chopped nuts and press down a little.
- Bake 8 minutes and cool in the refrigerator. Drizzle with caramel topping before serving.