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Pumpkin Hazelnut Cups

Ingredients:

36 ea mini phyllo cups
18 ounces pumpkin pie filling canned
10-12 ounces nutella brand nut spread
36 each skinned toasted hazelnuts

Instructions:

1. Fill phyllo cups about 3/4 of the way full with the pumpkin pie filling. Bake at 350F for about 6-8 minutes or until the filling is set.Allow to cool
2. Using a pastry bag or zip-lock bag pipe the nutella on the top of the pumpkin.
3. Top with toasted hazelnut. serve at room temp or place back in a warm oven foe just a few minutes.

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