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!