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)

• 

  Family Size Birria Quesadillas

• 

  Spicy Shrimp Mac-n-Cheese Dip Bowl

• 

  Jalapeno-Pumpkin-Stracciatella Quesadilla

• 

  Party Pack Rice Crispy Treat Griddled Taquitos

• 

  S’mores Cinnamon Quesadilla Sticks with Spiked Horchata