INGREDIENTS
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1 15-ounce can of Pumpkin Puree
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1/2 cup Brown Sugar
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1/2 teaspoon Cinnamon
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1/2 teaspoon ground Ginger
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1/4 teaspoon Nutmeg
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1/4 teaspoon Allspice
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1/4 teaspoon Cloves
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1 teaspoon Salt
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12 sheets Frozen Phyllo (thawed)
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Melted Butter (for brushing)
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1 cup Granulated Sugar
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1 1/2 tablespoons Cinnamon
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1 cup toasted Pecans (chopped)
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1 8-ounce package Cream Cheese (divided into 12 pieces)
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Whipped Cream (optional)