Creamy Pumpkin Strudels

Filling:
15 oz pumpkin
½ cup brown sugar
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg

Combine in small bowl and set aside.

12 sheets frozen phyllo dough, thawed
2/3 cup margarine, melted
1 cup sugar
4 tsp. cinnamon
1 cup chopped pecans
8 oz. cream cheese, cut into 12 slices

Place 2 sheets of phyllo on top of one another; brush top sheet with some of
margarine. (Keep remaining phyllo covered with plastic wrap to prevent it
from becoming dry and brittle). In separate small bowl, mix remaining sugar
and cinnamon. Sprinkle 2 tbsp of sugar mixture over the brushed phyllo.
Sprinkle with 2 tbsp of pecans.

Cut the 2 layered sheets lenghthwise to create two long strips. Place a slice
of cheese about 2” from end of dough strip. Spoon tbsp of pumpkin mixture
on top of the cream cheese. To shape, fold bottom edge of phyllo up and over
the filling. Fold in sides and roll up to encase filling. Place on baking
sheet, seam side down. Brush with some of the margarine.

Repeat same steps with remaining sheets and mixtures. Sprinkle with any remaining
sugar mixture. Bake for 15 minutes or until phyllo is golden brown.
Serve warm with whipped cream or ice cream.