Pumpkin Kadayif

• 1 package shredded phyllo dough available at Middle Eastern markets or bakeries- some restaurants
• 1 1/2 sticks butter melted
• 8 ounces cream cheese softened
• 3 tablespoons sugar
• 15 ounces Libby's 100% Pure Pumpkin
• 2 teaspoons cinnamon
• 1 teaspoon ground cloves
• 1/4 teaspoon salt
• 2 eggs
• 2 cups sugar
• 1 cup water
• 1 tablespoon lemon juice

1. Shred the dough over a large bowl.
2. Pour the melted butter over the dough and work it through with your hands to distribute.
3. Press half of the buttered dough into a casserole dish, sheet pan, etc. - size just depends on how thick you want it to be.
4. Set aside.
5. Beat the cream cheese with the sugar until light and fluffy.
6. Add in the pumpkin and spices and continue beating to incorporate.
7. Add in the eggs, one at a time.
8. Spread the filling over the dough in your pan.
9. Cover with the remaining dough.
10. Bake at 375 for about 45" until golden.
11. When it just starts to brown, or just comes out of the oven, bring your sugar and water to a boil.
12. Squeeze in the lemon juice.

phyllo, butter, cream cheese, sugar, pumpkin, cinnamon, ground cloves, salt, eggs, sugar, water, lemon juice

Taken from www.yummly.com/recipe/Pumpkin-Kadayif-1669334 (may not work)