Recipe: Savory Creamy Pumpkin Cups

Savory Creamy Pumpkin CupsWhen I was hired by Athens Foods to create a savory recipe featuring their Mini Phyllo Shells, I knew I wanted something that would incorporate the flavors of the season. Naturally, I thought pumpkin. There aren’t that many recipes around that are savory and feature pumpkin, but the ones that are out there sure are good! I decided I need to do my part to help people know that pumpkin can really shine in more than sweet desserts this time of year. Pumpkin is a great ingredient in savory food too! 

Savory Creamy Pumpkin Cups

I modeled this recipe off of one of my all time favorite soup recipes. You may remember the Creamy Pumpkin Soup Shooters I created and shared a couple of years ago. They were a hit at our Thanksgiving feast, just like I know these Savory Creamy Pumpkin Cups will be popular at our fall festivities this year. I really appreciate recipes that are a cinch to put together in a time crunch and this recipe is totally that. With the convenience and ease of Athens Foods Mini Phyllo Shells, you can’t go wrong. I hope you enjoy this appetizer as much as we do!

Savory Creamy Pumpkin Cups Appetizer
Prep time
Total time
A simple and savory pumpkin appetizer using pre-baked mini fillo shells.
Serves: 15 appetizers
  • 1 cup pumpkin puree
  • 1 cup sour cream
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon coarsely ground black pepper
  • 1 pinch pumpkin pie spice
  • 1 Tablespoon Italian Seasoning
  • ½ cup shredded cheddar cheese
  • ¼ cup bacon, crumbled
  • 15 Athens Mini Fillo Shells
  1. Combine pumpkin puree and sour cream in a medium bowl. Stir until smooth and well combined.
  2. Add salt, pepper, pumpkin pie spice, Italian seasoning and cheddar cheese. Stir well.
  3. When ready to serve, spoon pumpkin mixture into baked mini fillo shells. Top with crumbled bacon.
  4. Serve immediately.

Disclosure: This is a compensated sponsored post on behalf of Athens Foods. All opinions expressed are my own.



Stay Connected

Subscribe to receive news, updates, and exclusive content from Dine & Dish.

Facebook      Twitter      Pinterest       RSS


  1. says

    Could you pop them in the oven to warm it up? Or would that change it too much? I love savory pumpkin! I did pumpkin wontons with chipotle laughing cow cheese, it was yum.

    • says

      I didn’t try that… I was afraid it would change the consistency of the sour cream and make it more soup like, which would make the shells soggy. I think a warmed up version would be delicious though!

  2. says

    What a great appetizer Kristen! I really never thought to add cheddar with pumpkin but it seems like such a natural fit. And of course bacon goes with everything. I need to try those shooters too.

  3. says

    This recipe is good for children who don’t like eating vegetables. The food looks so mouthwatering in the photo. I should try this myself. Thanks for sharing the recipe!


Leave a Reply

Your email address will not be published. Required fields are marked *