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From Haley’s kitchen

Pumpkin & Nutella Fillo Shells

The Nutella layer on the bottom is crucial here, it acts as a barrier that keeps the fillo shells crisp instead of getting soggy from the pumpkin filling. A quick chill and you've got an impressive little bite that tastes way more involved than it actually is.

Pumpkin & Nutella Fillo Shells
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Pumpkin & Nutella Fillo Shells

Yield: 15 shells

Gather

Ingredients

  • 1 15-count package mini fillo shells (located in the freezer aisle)
  • Nutella
  • 1/2 cup simple truth solid packed pumpkin (canned)
  • 1/4 cup softened cream cheese
  • 1/3 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • Pecans for topping

Let’s cook

Steps

  1. Fill the bottom of each fillo shell with 1/4 teaspoon of Nutella.
  2. In a bowl, combine the pumpkin, softened cream cheese, cinnamon, and sugar.
  3. Scoop 1/2 teaspoon of pumpkin mixture on top of the Nutella mixture. Spread to fill shell.
  4. Refrigerate for at least 20 minutes and garnish with a pecan on top of each.

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