Ingredients
Scale
{makes about 40 – 45 pumpkin bites}:
- 1 (15 oz.) can of pumpkin puree
- 1 (12 oz.) can of evaporated milk
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3/4 cup of brown sugar
- 1/4 tsp. of ground ginger
- 1/4 cup of ricotta cheese
- 2 eggs
- 40 Mini Phyllo Dough Shells {I used Athens Mini Fillo Shells you can find them in the frozen section in your grocery store – you’d need 3 boxes}
Instructions
In a large mixing bowl mix together all your ingredients. Fill the phyllo shells to the top. Lightly spray a cookie baking dish and place the shells on the sheet pan. Place the sheet pan on the coolest part of your grill. You’ll be using your grill as an oven so cook these in indirect heat.
These need about 10 – 12 minutes of cooking time check them halfway to make sure they’re not over-browning. They’re ready to serve, you can eat them warm or cool them off, they’re also great the next day!