These sweet treats put one of the signature flavors of fall in a crispy Mini Fillo Shell.
- 1 cup canned pumpkin pie mix
- 5 Tablespoons cream cheese, room temperature, whipped
- 2 Tablespoons brown sugar
- 1 1/2 teaspoon cinnamon
- 4 Tablespoons whipped topping, thawed
- 2 packages (30 count) Athens® Mini Fillo Shells
- 1 1/2 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.