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)
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.
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