Creamy Pumpkin-Filled Biscuits Recipe

Creamy Pumpkin-Filled Biscuits Recipe Creamy Pumpkin-Filled Biscuits Recipe photo by Taste of Home Rating 5

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

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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

Creamy Pumpkin-Filled Biscuits Recipe

Creamy Pumpkin-Filled Biscuits

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(1-3) of 3 reviews

Reviewed on Nov. 09, 2010 by god'slillgirl

I loved this recipie so much! The only doenfall is that you need to eat them reght away & they make so many that you can't eat them all right away. Other than that everyone loved them & gave them a thumbs up!

Reviewed on Oct. 21, 2009 by jessicalynnmorris

these are very good i was a bit leary on the kind of bisquits it calls for wondering if it would really work and lo and behold it did. i didnt beat the cream cheese until smooth next time i will for appearance. i recomend mixing the chream cheese and pumpkin first so you can really get the cream cheese smooth or using whipped cream cheese. also the filling was a bit runny...maybe cutting the milk or not even using it next time over all these are very good easy and so easy to make.

Reviewed on Oct. 16, 2009 by tkarinas

It looks like it would taste very good and I'd gladly make this recipe again.

 
 

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