Taco Time Pumpkin Empanadas

Taco Time Copycat Recipe

flour tortillas (large size)

Pumpkin Filling
8 ounce block cream cheese (room temperature)
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
2 teaspoons pumpkin pie spice

Cream together cream cheese and sugar until smooth.  Then blend in canned pumpkin, vanilla and pumpkin pie spice. Put about 1/3 cup of pumpkin filling in the center of each tortilla and spread around covering tortilla close to the edges.  Roll up carefully and secure with a toothpick. Drop each empanada in a pan of heated vegetable or canola oil. Heat oil to 350 degrees.  Fry til golden brown. Place on paper towel to drain. Remove toothpick after frying

Then roll each empanada in a mixture of:

  • 1/2 cup sugar
  • 1/8 cup cinnamon

Dip in Cool Whip or whipped topping.

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