Sunday, November 24, 2013

Pumpkin Chimies

Do you want to try a pumpkin recipe for Thanksgiving that is a super simple and has few ingredients?  Make sure you get the pumpkin pie filling, not plain pumpkin.  The filling is seasoned and sweetened and ready to use.  These are great served warm or room temperature. 

Pumpkin Chimichanga

Small flour tortillas
1 can of pumpkin pie filling
Caramel topping
Powdered sugar

Lay out one tortilla and spread the filling evenly down the center.   Turn the ends in like your would making a burrito and then roll the chimi up and secure it with a tooth pick so it does not fall about when you fry it.

Heat your oil on medium until it is hot.  Fry the chimies in hot oil up until they’re evenly golden.  Flip them over when they are golden on one side.  Drain them on some paper towel and take out the toothpicks.

Sprinkle them with some powdered sugar.  Serve them with caramel sauce and let everyone drizzle the sauce over their chimies or top with a caramel whipped cream. 

Caramel Whipped Cream

Combine 1/4 cup caramel sauce and ¼ cup cold heavy cream in a large chilled bowl; beat with an electric mixer on medium speed to loosen, then add ¾ cup cold heavy cream and beat to soft peaks.

If you are tired of the pumpkin pie, you need to try these.  Kids will love them.

Have a great Sunday, be happy and may God bless you and yours.

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