Ingredients
1-1/4 cups melted butter, divided1/3 cup packed brown sugar1/4 cup maple syrup1/2 cup chopped pecans12 ounces cream cheese, softened1/2 cup sugar1 teaspoon vanilla extract2 large eggs, room temperature3/4 cup canned pumpkin2 tablespoons all-purpose flour2 teaspoons pumpkin pie spice36 sheets phyllo dough (14x9-inch size)Optional: Whipped cream and additional pumpkin pie spice
Preparation
Preheat oven to 325°. In a small bowl, combine 1/4 cup melted butter, brown sugar and maple syrup. Divide among 12 greased jumbo muffin cups. Sprinkle with pecans.
In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, 1 at a time, until blended. Remove 1 cup for filling. Stir in pumpkin, flour and pie spice to remaining cream cheese mixture.
Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut sheet stack in half, forming two 9x7-in. rectangles. Carefully press each stack into a prepared muffin cup. Repeat with remaining phyllo.
Spoon 1 heaping tablespoon plain cream cheese mixture into each phyllo cup. Top with 3 tablespoons pumpkin mixture. Pinch corners of phyllo together and twist to seal; brush with remaining 1 cup butter. Bake until golden brown, 45-50 minutes. Cool 5 minutes before inverting onto wire racks to cool completely. If desired, serve with whipped cream and sprinkle with additional pumpkin pie spice.
