Pumpkin Strudel

1 15-oz. can pumpkin
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
12 sheets frozen phyllo dough
(18x14-inch rectangles), thawed
2/3 cup butter, melted
1 cup granulated sugar
4 tsp. ground cinnamon
1 cup chopped pecans
1 8-oz. pkg. cream cheese, cut into
12 slices
Whipped cream (optional)

Preheat oven to 400[degrees]F. For filling, in a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, ginger, nutmeg, and 1/2 teaspoon salt. Set aside. Place 2 sheets of phyllo 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 becoming dry and brittle.) In a small bowl combine granulated sugar and 4 teaspoons cinnamon. Sprinkle a generous 2 tablespoons of cinnamon-sugar mixture over the brushed phyllo. Sprinkle with about 2 tablespoons of the pecans. Cut the 2 layered sheets of phyllo lengthwise to create two long strips. Place a slice of cream cheese about 2 inches from end of dough strip. Spoon a well-rounded tablespoon of pumpkin mixture on top of the 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 a baking sheet, seam side down. Brush with some of the melted butter. Repeat with remaining ingredients. Sprinkle with any remaining sugar-cinnamon mixture. Bake for 15 minutes or until phyllo is golden brown. Serve warm with whipped cream, if desired.

Makes 12 servings.