Seriously, people? I think I just invented the single most yummy thing to have ever come out of my kitchen. I wanted to give the classic homemade flour tortilla a sweet autumn makeover, and came up with the idea to make fluffy pumpkin-pie-flavored tortillas, which I would then top while still hot from the stove with fresh butter and a dusting of powdered sugar, cinnamon and nutmeg. I ate one. My eyes rolled back in my head. I began to moan with pleasure. Then, because I MUST lose a bit of weight, I did like any good taste kitchen drone would do and I…threw the rest away. I know! Tragic. I’d have loved to give them all to you guys, but I don’t know where you are and these babies were meant to be eaten immediately. But you can make these yourself, and I promise your family and friends won’t leave leftovers.
INGREDIENTS
- 2 cups all-purpose white flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon nutmeg
- 1/4 cup lard
- 1/2 cup warm water
- 1/4 cup canned pumpkin pie filling
- room temperature butter
- 1/4 cup confectioner’s sugar
- cinnamon and nutmeg to taste
DIRECTIONS
Start by whisking the flour, salt, baking soda and nutmeg in a bowl. Add the lard and work through with your fingers until the mixture resembles coarse meal. Mix the warm water with the pumpkin pie filling, then add to the flour mixture and work it into a dough with your fingers. Knead the dough for about two minutes, or until it easily forms a ball. Divide the dough into 12 smaller balls. Roll out your tortillas on a floured surface. Place them on a hot comal or heavy skillet. Cook about 30 seconds on each side; you’ll know they’re ready to flip when they start to bubble. Keep warm. Mix the confectioners sugar, cinnamon and nutmeg together in a small bowl. Spread a pat of butter on each tortilla, dust with the sugar mixture. Serve hot, with coffee, tea or milk. Expect people to come over more often now. You’re welcome.
Tagged: recipes, cooking, mouthwatering mondays, breads, homemade tortillas, flour tortillas, pumpkin tortillas, sweet tortillas
Wow!! These look great!
Thanks! They tasted pretty good, if I may say so myself. LOL
Those are some beautiful tortillas!
Thank you! They were pretty yummy. You should smell my house right now…wow. It’s like autumny floury heaven.
Did you use pumpkin pie filling or pure pumpkin puree? The pie filling has sugar & other stuff in it.The other is just pumpkin.
These do look good & totally an eat the whole recipe item. LOL
I used pumpkin pie filling, not puree. I wanted them to be sort of dessert-like. I’m sure puree would work, too, but wouldn’t be as pie-like.
Do you have a comal? Another question, have you thought about using the tortillas as a sort of crust? I was thinking, here in Belize we often use flour tortillas to make a sort of fried dumpling… just make the tortilla, put meat, eggs or other filling on one side turn the other side over and fry it… do you think it would work that way if we use the rest of the pie filling? Sort of as a double pumpkin pie treat?
Hi Beth! I don’t have a comal. I just use a skillet. I might invest in a comal soon, though. I love your idea of using tortillas as a crust. We do have a stuffed tortilla here, called a “gordita,” or “little fat one” in Spanish. We put the filling in the center, and then cook on a comal or, sometimes, fry them. Very delicious, a little like a pupusa. I was thinking after I made these that it would be nice to make them a little thicker, with the pumpkin pie filling in the middle, like a gordita. Great minds think alike, m’dear!
I’m hungry now