Creamy Pumpkin-Filled Biscuits
- 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
- 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 375u0b0. 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.
cream cheese, pumpkin, cold milk, pumpkin pie spice, flaky biscuits, confectioners
Taken from www.tasteofhome.com/recipes/creamy-pumpkin-filled-biscuits/ (may not work)