Begin preheating the oven to 350° F (176° C) and with parchment paper or a silicone baking mat, line a cookie sheet. Place the mini shells on the sheet, as many as can fit without overcrowding.
Add all the ingredients except for the shells to a mixer or food processor and blend until combined.
With a melon baller or a measuring teaspoon, scoop a fat amount of the pumpkin mixture into each shell, leaving about an 1/8” from the top edge of the shell.
Bake for approximately 15-17 minutes or until the edges of the phyllo are golden brown and the filling begins to crack or look set.
Remove to a cooling rack to cool completely and serve with dollops of whipped cream if desired.