1. In a large bowl with electric mixer, cream together cream cheese and 1/2 cup sugar until smooth. Blend in canned pumpkin, vanilla, and pumpkin pie spice.
2. Put about 1/2 cup of pumpkin filling in the center of each tortilla; spread filling almost to the edges. Roll up carefully and secure with a toothpick.
3. Heat 1 to 2 inches of oil in a large pot to 350 degrees F. Drop empanadas in hot oil and fry until golden brown, about 2 minutes. Place on paper towels to drain excess oil. Remove toothpicks.
4. In a shallow bowl, combine 1/2 cup sugar and 2 Tablespoons cinnamon. Roll hot empanadas in mixture and serve warm. Serve with whpped topping or fresh whipped cream, for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (333g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 195 (21%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 8818.7mg||304 %|
|Potassium 490.4mg||13 %|
|Total Carbohydrate 153.7g||45 %|
|Dietary Fiber 12.5g||50 %|
|Sugars, other 141.2g|
|Protein 23.6g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 911
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