I love traditional fresh pumpkin pie as much as the next American but I had filo dough burning a hole in my freezer. So, I baked my pie pumpkin in the oven at 350 degrees until it was soft.
Then I let it cool and spiced it like I would pumpkin pie filling, including adding eggs and cream. I put a thin slice of butter in each section of a muffin tin before putting filo dough squares in each muffin cup.
Then I brushed the edges with melted butter and scooped the filling in. A few chopped pecans on top and into the oven it went.
I baked for a few minutes uncovered before covering with tin foil and baking until the filling was firm in the middle.
Top with fresh whipped cream and enjoy!