Step 1

Preheat oven to 350 F. Whisk sugar, pumpkin pie spice, salt, vanilla, evaporated milk, eggs, and pumpkin puree in a medium bowl until blended.

Step 2

Open up mini fillo shells and fill each one with 1 tablepoon of the pumpkin pie mixture. Place filled fillo shells on a rimmed baking sheet and bake for 14-16 minutes until pumpkin is set. Serve when cooled.

Step 3

You will have pie batter left over. You can freeze it for later use or fill ramekins or a casserole and bake it along side of the mini pumpkin pies. Eat like pudding.

Step 4

These do not store well as the fillo dough loses its crunch after one day.