Creamy Pumpkin-Filled Biscuits

1-8 oz. pkg. cream cheese

1 c. canned pumpkin

½ c. cold milk

½ c. whipped topping

1 pkg. instant vanilla pudding

½ t. pumpkin pie spice

1 tube (17.3 oz.) large refrigerated flaky biscuits

oil for deep-fat frying

confectioner’s sugar, optional

Directions:

In a small mixing bowl, beat the first six ingredients until smooth.

Set aside.

On a lightly floured surface, roll out each biscuits into a 6-inch circle.

Spread 1/3 cup cream cheese mixture on half of each biscuit,

Bring dough from opposite side over filling just until edges meet.

Pinch seams to seal.

In a deep-fat fryer, heat oil to 375º.

Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown.

Drain on paper towels.

Dust with confectioners’ sugar while warm.

Serve immediately.

Yield: 8 servings