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Prep Time: 25 mins
Cook time: 15 mins
Servings: ~40
Points: 1 point each pastry
2 cups canned pumpkin
1 package of phyllo pastry (the one I have is a 1 pound package)
3 large eggs
1 cup low fat evaporated milk
3/4 cups unpacked brown sugar (set aside 1/4 cup for topping)
pam cooking spray
2 teaspoons ground cinnamon (set aside 1/2 tsp for topping)
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Prehead oven to 375.
-Mix together the pumpkin, eggs, 1/2 cup of the brown sugar, evaporated milk, and spices. Set aside.
-Lay out phyllo so it's laying long ways side to side 2 sheets at a time, spray between them lightly with pam (I folded one side of the top layer of phyllo, sprayed, replaced it back and did the same with the other side).
-Slice the phyllo into 5 equal width columns. This will make 5 pastries.
-Place about 2 tbsp of pumpkin mixture on the bottom portion of the piece of phyllo.
-Now here's where you fold up the phyllo into triangles. Might get a bit confusing, I'll post pictures this weekend as it's hard to explain! You just want to keep folding it to make a triangle. Take a bottom corner (both pieces of phyllo) and pull it up to the side so it makes a triangle. Then grab the lower point of that triangle and pull it over to the other side so it again makes a triangle. Keep doing this until you have finished the whole piece of phyllo.
-Keep repeating steps until you either run out of phyllo or pumpkin filling.
- Mix together the remaining brown sugar and cinnamon. Sprinkle the tops of each of the pastries evenly.
-Place on a cookie sheet lined with parchment paper. Bake until top is lightly browned and phyllo is crispy on the loose edges. About 15-17 minutes.
Serve warm if you can, but they are still REALLY good when they've cooled down and aren't crispy anymore. I even froze them and thawed them a week later and they held up! Enjoy!
