Taco Time Copycat Pumpkin Empanada Recipe
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Pumpkin Empanadas
Ingredients:
Flour Tortillas (large size)
Pumpkin Filling:
8 ounce block cream cheese (room temperature)
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
Cream together cream cheese and sugar until smooth. Then blend in canned pumpkin, vanilla and pumpkin pie spice.
Put about 1/3 cup of pumpkin filling in the center of each tortilla and spread around covering tortilla close to the edges. Roll up carefully and secure with a toothpick.
Drop each empanada in a pan of heated vegetable or canola oil. Heat oil to 350 degrees. Fry til golden brown. Place on paper towel to drain. ***Remove toothpick after frying!
Then roll each empanada in a mixture of:
1/2 cup sugar
1/8 cup cinnamon
Dip in Cool Whip or whipped topping.
Adapted from: Sweet Little Bluebird and our local Taco Time
Wow, those looks extremely delicious! Have never used pumpkin in that Way befare. Thank you so much for the recipe, and have a beautiful day
I’ve never had Taco Time, but this looks delicious~
oh my gosh! got to try these! have a whole pumpkin to use up! sounds delish. found your site through eatcake for dinner who has the most delicious stuff and now i see you do too…ugh! my poor waistband :/ lol
I have never heard of that either, but these look super incredible! Pumpkin and frying…YUM!!!
Yes, I also haven’t heard of Taco Time but these look so delicious.
Taco Time is a restaurant similar to Taco Bell.
Sound delicious but now have to figure out how to bake them because I don’t deep fry anything.
You can bake them too! Place them in a lightly greased 9×13 pan. Bake at 350 degrees for about 20-25 minutes. Remove from oven and moisten them with water on your fingertips. Just enough so that when you roll them in the cinnamon/sugar mixture it will stick to the tortilla.
oooo eeee! These look delicioso!
OMG I am sooooooooooo making these this weekend! Thank you thank you thank you!!!!
Small can or large can of pumpkin?
The recipe calls for 1 cup so a small can will be plenty.
o m g
Mmm I love their Cherry empanadas. Now, I’d love to have that recipe…maybe just a can of cherry pie filling (maybe add some almond extract)?
o.k. I have about 1 c leftover pumpkin from another recipe, but I can’t believe that if you roll them up like those in photo, the filling just doesn’t melt or leak or run out ? Have you folded them burrito/eggroll/or envelope style ? You know…sides in and then roll? Would that be better ? Or can you assure me it won’t leak ? I just don’t want to waste anything…effort or products.
These look soooo good. Gotta try them.
Thanks for sharing.
Candy
PICKINandPAINTIN.blogspot.com
Sadly, I have never tried a pumpkin empanada from Taco Time. These look amazing! I think it’s about time I tried them!
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Holy Moly these look good! I’m pinning the recipe to my sweets board. Thank you for sharing them.
Those look delicious. Thank you for the recipe. Glad I found your site, the recipe index is fantastic.
Side note: my google account leads to a private blog. My public blog is at http://www.kaenie.com
Thanks for linking this up at the ‘Or so she says…’ link party! Whoo…it looks soooo good!!! Of course, it had to win one of my two features for the week. Come check it out tomorrow, I’ll also be sharing it on Facebook and Pinterest.
Love you girls! Thanks for all you do!
Mariel @ Or so she says…
http://www.oneshetwoshe.com
I just made these. They are delicious!!!
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Hi! why are you calling this empanadas?… Cause empanadas are from my country (Argentina) and these are NOT empanadas at all!