I was ecstatic when I came up with the idea to make these bite-size desserts in the form of miniature pumpkins. I just thought it was brilliant. But when I originally made these, there was just something not right about them. I added sugar, vanilla, more sugar. I couldn't get it right. I was running late and needed to get them done and plated to bring to my parents' house, so I just brought them how they were.
They were anything but good. They just tasted like processed pumpkin, which is exactly what they were. I mean a whole can will do that to you. So there I had it....too much pumpkin. Duhh.
I tried again and reduced the amount of pumpkin puree to half and I had it: a beautiful, creamy pumpkin cheesecake mixture. Scooping these into pre-made phyllo cups makes a fool-proof crust. You can either dust these with powdered sugar or place a pretzel in the middle to make mini pumpkins. Either way, these are a festive Halloween treat that all ages will enjoy!
- 1 (8 oz.) package reduced-fat cream cheese
- 1 cup pumpkin puree
- 1/2 tsp. vanilla
- 1/4-1/2 cup sugar
- 1 package frozen phyllo cups, thawed
- Pretzel sticks, for serving
In the bowl of a stand mixer, beat cream cheese until light and fluffy. Add pumpkin puree and mix until combined. Add vanilla and 1/4 sugar and mix just until combined. Taste and add more sugar as necessary.
Spoon 2 tablespoons of filling into each phyllo cup. Spread the filling so it is smooth.
Break the pretzel sticks in half and place one half in the center of each cup (for the pumpkin stem). Refrigerate until ready to eat.
Source: SK Original
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