Ingredients

• 3 lbs. baked and puréed pumpkin (fresh or canned)
• 1 cup honey
• 1/2 cup sugar
• 3 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 20 sheets phyllo dough
• 1 cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F. Grease a baking sheet with butter.
2. Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
3. Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
4. Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
5. Repeat until all of the pumpkin filling is used up.
6. Bake for 30 minutes or until the tops of the triangles are golden brown.