Monday, November 21, 2011

Phyllo Pumpkin Pie Bites

These were truly amazing. The phyllo adds a wonderful crunchy textural juxtaposition to the creamy pumpkin filling. I only made four as a test batch and couldn't help but gobble them all down in under 5 minutes. These had a nice and rich sweetness to them which made it different than yesterday's post on Pumpkin Dip for Gingersnaps.

And, I found pre-made miniature phyllo bowls (found at Fresh and Easy) so I didn't have to spend the time handling the phyllo dough myself.

Phyllo Pumpkin Pie Bites (original recipe here)
Servings: 8 bites
Prep time: 10 minutes Cook time: 10 minutes


- 8 phyllo dough sheets (or pre-made phyllo bowls if you can find them)
- 1 cup pumpkin puree
- 1/4 cup white sugar
- 1/2 tsp pumpkin pie spices
- 1/2 tsp vanilla extract
- 1/4 cup milk (I used whole milk but the original author used 1%)


1. Thaw phyllo dough sheets according to directions. Preheat oven to 375. Grease muffin pan.

2. Mix all ingredients besides phyllo dough together in a medium bowl.

3. Layer two sheets of dough on top of each other. Cut in half. Then fold that half in half so that you have a square. Line muffin cup with square shaped phyllo dough and spoon about 2 tablespoons of mixture into cup. Continue this process until dough is used up. This recipe makes enough for 8 cups/bites but is easily increased if you have more pumpkin.

4. Bake at 375 for 15-17 minutes until phyllo dough is browned on the edges and pumpkin mixture is just set. Let cool in muffin pan for at least 10 minutes to set.

*These are best enjoyed the day they are made otherwise the phyllo will get a bit soggy even though the pumpkin pie inside will still taste fine.

Enjoy and be sure to make enough so that everyone gets a few. Trust me; you can't just have one!


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  2. Can I use a pumpkin pie cheesecake recipe instead? Would it turn out ok using Phyllo dough?