½cupthawed whipped topping (Cool Whip),or make homemade whipped cream
Two1.9-ounce boxesfrozen mini phyllo shells,thawed
additional whipped topping or whipped cream,for topping
Instructions
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 phyllo 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.
Notes
You can use this filling in a ready made pie crust, homemade pie crust or phyllo shells that you bake yourself.
You can also use any type of whipped topping you like, either homemade or store bought. If you choose to top these with whipped topping in a squirt can, add it right before serving as it will deflate after a while.
This recipe is simple to adapt based on your needs or tastes.