Baked Pumpkin Pie Chimichangas! The BEST dessert for Fall!
Put your fat pants on folks…it’s about to get REAL. Yes these are BAKED…but let’s not kid ourselves and call them healthy. Baked Pumpkin Pie Chimichangas are SO worth the splurge. Soft tortillas stuffed with Pumpkin Pie, doused in butter and oil and baked to crunchy perfection…then topped with as much icing or whipped cream as possible. Thanksgiving just got REALLY delicious you guys!As followers of this blog already know, I’m SO excited to be working with Old El Paso this year! In June I had the honor of getting to meet the other bloggers in San Diego as we ate our way through every Mexican restaurant we could find. It was a dream trip and I walked away with new friends, a bigger waistline, and so many ideas for how to use my favorite Old El Paso products!! Fall has me extra excited to use their tortillas for more of the dessert variety (remember the Apple Pie Taco Boats!) and the result is pretty darn delicious. I’m proud of this one!
What I love most about Old El Paso’s tortillas is that they only have 5 ingredients. The first three are flour, water, and oil. Just like if you made them at home. Simple and delicious, just the way I like things around here!
I was skeptical that this method of baking the Chimis would really work…but it worked SO WELL. They came out flakey, crunchy, and perfect. No need for a deep fryer for these puppies! Don’t you just love when a fattening recipe works out exactly as you planned?? Especially a Thanksgiving planned recipe. Muah!
10 minPrep Time
14 minCook Time
24 minTotal Time
- 6 Old El Paso Flour Tortillas (8" Burrito Size)
- 1 15 ounce can pumpkin
- 2 tablespoons 1/2 and 1/2
- 4 tablespoons brown sugar
- 1 tablespoon (heaping) pumpkin pie spice
- 4 tablespoons canola oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cinnamon
- 1 tablespoon sugar
- 2 cups powdered sugar
- 1/4 cup skim milk
- 1 teaspoon vanilla extract
- Preheat oven to 450F
- In a large bowl, combine the pumpkin, brown sugar, 1/2 and 1/2, and pumpkin pie spice. Set aside.
- Spoon 3-4 tablespoons of the pumpkin pie mixture into the middle of each tortilla. Fold in the sides and then roll up the tortilla, creating the chimichanga shape. Lay on a non-stick baking sheet (or sprayed baking sheet) seam side down.
- In a medium sized bowl, mix together the oil, butter, sugar, and cinnamon. Using a pastry brush, liberally brush the top of each chimichanga with the butter/oil mixture. (the more the better!)
- Cook the chimichangas for 8 minutes. Remove from oven and flip, brushing the underside with more butter/oil mixture. Place back in the oven and cook for an additional 6 minutes.
- While chimis are cooking, prepare the icing. Mix together the powdered sugar, skim milk, and vanilla. Stir until fully combined. Add more sugar if you want the icing to be thicker.
- Remove the chimis from the oven and flip to have the seam side down again. Allow to cool for about 5-10 minutes before spooning on the icing and serving. You can also top with cool whip or whipped cream! Enjoy!
This post has been sponsored by Old El Paso. All opinions are 100% mine. Thank you SO much for supporting the brands that help support The Cookie Rookie!