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Creamy Pumpkin-Filled Biscuits Recipe

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Michelle Kester of Cleveland, Ohio uses convenient refrigerator biscuits to create delicious pie-inspired treats. The warm and creamy pumpkin filling invites you to take bite after bite!

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Creamy Pumpkin-Filled Biscuits Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

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 (16.3 ounces) large refrigerated flaky biscuits
Oil for deep-fat frying
Confectioners' sugar, optional

Directions

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-in. 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.
In a deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 biscuit (calculated without confectioners' sugar) equals 507 calories, 36 g fat (10 g saturated fat), 33 mg cholesterol, 843 mg sodium, 40 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Creamy Pumpkin-Filled Biscuits in Simple & Delicious September/October 2008, p53

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Reviews for Creamy Pumpkin-Filled Biscuits (2)

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Creamy Pumpkin-Filled Biscuits

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Reviewed on Oct. 16, 2011 by ljdeem

Absolutely Delish!!!

Reviewed on Oct. 15, 2011 by woolymittens

Very delicious. However, there was enough filling to fill twice as many large biscuits as the recipe states. Not a bad thing, but it's good I bought an extra tube of biscuits just in case.