Print Recipe

Creamy Pumpkin-Filled Biscuits

RG

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup cold milk
  • 1/2 cup whipped topping
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 teaspoon pumpkin pie spice
  • 1 tube (17.3 ounces) large refrigerated flaky biscuits
  • Oil for deep-fat frying
  • Confectioners' sugar, optional

Instructions

  1. In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-inch circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal.
  2. In a deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
  3. Dust with confectioners' sugar while warm if desired.
  4. Serve immediately.

Yield: 8 servings


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