The <b>Creamy Pumpkin Strudel Recipe</b> as promised, however belated. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="

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I found this in a random Better Homes and Gardens magazine I picked up in the lunchroom at work and the recipe is credited to Annie Crawford. I simply veganized it. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="

"><br><br><br><ul><li>1 15oz can of pumpkin<br></li>
<li>1/2 cup packed brown sugar (I used dark brown)<br></li>
<li>1/2 teas. ground cinnamon<br></li>
<li>1/4 teas. ground ginger<br></li>
<li>1/4 teas. ground nutmeg<br></li>
<li>12 sheets frozen phyllo dough, thawed (I actually found vegan phyllo--it's made by <i>The Fillo Factory</i> and is not only vegan, but also yeast free)<br></li>
<li>2/3 cup soy margerine, melted<br></li>
<li>1 cup turbinado<br></li>
<li>4 teas. ground cinnamon<br></li>
<li>1 cup chopped pecans (I toasted mine.)<br></li>
<li>1 8oz. pkg cream cheese (I bought the little tub of Tofutti Cream Cheese and just spooned it out.)<br></li>
<li>whipped cream, optional (I didn't use this, but I suppose one could use Hip Whip, huh?)<br></li>
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Preheat oven to 400*F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teas. cinnamon, ginger, nutmeg, and 1/2 teas. salt. Set aside. Place 2 sheets of phyllo dough on top of one another; brush top sheet with some of the butter. (Keep remaining phyllo dough covered with plastic wrap to prevent it from drying out and becoming brittle.) In a small bowl, combine granulated sugar and 4 teas. cinnamon. Sprinkle a generous 2 tbsp of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tbsp of pecans. cut the two layered sheets of phyllo lengthwise to create two strips. Place a slice of cream cheese about 2 inches from teh end of dough strip. Spoon a well-rounded tbsp. of pumpkin mixture over cream cheese. To shape, fold bottom edge of phyllo up and over the filling fold in sides and roll up to encase filling. Place on baking sheet, seam side down. Brush with melted margerine. Repeat with remaining ingredients. Bake 15 min or until golden brown and crusty. Serve warmmmmmm.....