- 1/2 cup canned pumpkin pie mix
- 2.5 Tablespoons cream cheese, room temperature, whipped
- 1.5 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons whipped topping, thawed
- 1 package (15 count) Athens® Mini Fillo Shells
- 1/4 cup whipped topping, thawed for garnish
- In a small bowl, combine pumpkin pie mix, cream cheese, brown sugar and cinnamon until smooth. Fold in 2 tablespoons of whipped topping. Chill for 1 hour.
- Spoon or pipe 1 teaspoon of pumpkin mousse into each Fillo Shell. Garnish with remaining whipped topping. Serve immediately.