Pumpkin Cream Cheese Roll-Ups


PRODUCTS USED IN RECIPE

10" Pressed
Pumpkin Cream Cheese Roll-Ups

Original Recipe Serves 12

INGREDIENTS

9 cups Fresh Pumpkins , seeded, stemmed and cut into 3" chunks 
1 1/3 cups Spiced Syrup  (see Related Recipe) 
1 1/2 cups Dried Cranberries  
4 cups  Pepitas  
1 cup Spiced Syrup  (see Related Recipe) 
3/4 cup Granulated Sugar  
24 oz.  Cream Cheese  
1/2 cup packed Brown Sugar  
12 Mission® 10" Heat Pressed Flour Tortillas (10420)  

DIRECTIONS

1.) Place pumpkin in a stockpot. Add syrup and cook pumpkin over medium heat until soft, about one hour. When cool enough to handle, cut into cubes.

2.) In a mixing bowl, toss pumpkin and cranberries. Set aside.

3.) Mix pepitas, syrup and sugar. In a non-stick frying pan, add pepitas and cook on medium flame. Cook until moisture has evaporated and golden brown.

4.) Spread the pepitas onto lightly oiled foil; allowing it to cool. Crumble when cool enough to handle.

5.) Whip cream cheese and brown sugar in a mixer until light and fluffy. Fold in pumpkin mixture and pepitas. Spread mixture in center of warm tortillas. Roll up and cut into thirds.

Recipe Using Same Product(s)

RELATED RECIPE

Spiced Syrup

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