Ingredients
Scale
- 1 package (12 count) pre-baked mini phyllo shells
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 4 oz goat cheese, softened
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Fresh chives or small pieces of pretzel sticks (for the “stems”)
- Optional: A pinch of sea salt
Instructions
- In a medium mixing bowl, combine the softened goat cheese, pumpkin puree, honey, cinnamon, and nutmeg. Use a hand mixer or a sturdy spoon to beat the mixture until it is smooth and creamy. Ensure there are no large lumps of goat cheese remaining so the filling pipes easily into the shells.
- Place the mini phyllo shells on a baking sheet. You can spoon the filling into the shells, but for a cleaner look, use a piping bag or a plastic storage bag with the corner snipped off. Fill each shell to the brim. If you want a warm appetizer, pop the tray into a preheated 350°F (175°C) oven for 5 to 7 minutes until the filling is heated through and the shells are extra crispy.
- Once the shells are filled and warmed, it is time to make them look like pumpkins. Cut small 1/2-inch pieces of fresh chives or pretzel sticks. Insert one piece into the center of each pumpkin bite to act as the stem. Serve immediately while the shells are crisp and the filling is creamy.
- Cook Time: 15 minutes