Creamy Pumpkin Strudels

Okay, so I tried this recipe and it is really good!!!! That is if you're in the mood to do some damage:) And although it sounds complicated and hard, it's really pretty easy!!!

1 15 oz. can pumpkin
1/2 cup packed brown sugar
4 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg (I did 1/2 tsp.)
1/4 tsp. ginger
(I also added a couple dashes of cloves and allspice)

12 sheets Phyllo dough (18X24 inch sheets) the phyllo dough I bought was smaller so you would need 24 sheets.
2/3 cup melted butter
1 cup sugar
1 cup coarsely chopped pecans (I think it would be good without the nuts also)
1 8 oz package cream cheese, cut into 12 slices

Preheat oven to 400. In a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, salt, nutmeg, and ginger. Set aside.

Arrange all other ingredients before getting the phyllo dough out!!! Also, while working with the phyllo dough, you need to keep it covered with a sheet of plastic wrap and then cover that with a damp towel, otherwise the dough will dry out!

Take 1 sheet of phyllo dough and brush surface with melted butter, then put a second sheet on top of that and brush it with butter. If working with larger sized phyllo sheets, cut into two. Mix granulated sugar with remaining cinnamon. Sprinkle cinnamon and sugar over dough, then top with pecans. Place a slice of cream cheese about 2 inchs from bottom. Spoon filling atop cream cheese. Fold bottom edge up over filling. Fold in sides; roll up to encase filling. Place on a baking sheet, seam side down. Brush with melted butter and sprinkle with more cinnamon sugar. Repeat with remaining ingredients. Bake about 15 minutes or until phyllo is golden brown. Makes 12 servings.

This is best it is served just warm instead of right out of the oven, and with ice cream or whipped cream!!!