2 large eggs
4 Tbsp. brown sugar
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
1 tsp. vanilla extract
1 Tbsp. cinnamon
1 tsp. nutmeg
5 (1.9 oz.) pkgs. mini phyllo shells
1. Preheat oven 350 degrees.
2. In a mixing bowl, whisk together eggs and brown sugar. Whisk in pumpkin puree, evaporated milk, vanilla extract, cinnamon and nutmeg, until completely combined.
3. Line mini phyllo shells on a baking sheet. Spoon pumpkin mixture into phyllo cups, filling ¾ full. Bake 12-15 minutes, until pumpkin is set.
4. Allow to cool, then serve with whipped cream and cinnamon.