CREAMY PUMPKIN-FILLED BISCUITS

Creamy Pumpkin-Filled Biscuits image

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

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 9

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 507 calories, Fat 36g fat (10g saturated fat), Cholesterol 33mg cholesterol, Sodium 843mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 2g fiber), Protein 7g protein.