Preheat oven to 375 degrees Fahrenheit.

In a medium bowl, mix together the pumpkin, cotija cheese, and Crema Mexicana.

Add salt and pepper, to taste, and stir until well combined.

Spray a baking sheet lightly with olive oil.

Spread phyllo cups out on prepared baking sheet.

Fill each phyllo cup with a spoonful of pumpkin-cotija filling. Each cup should be completely full.

Bake for 10 minutes, or until the phyllo dough is a light golden color.

If desired, garnish each pumpkin puff with a sprig of thyme.