Ingredients

The following ingredients have 16 Servings
  • Source: Adapted from my original Tortilla Cups
  • Servings: 14-16 cups
  • 3 tbsp. sugar
  • 2 tsp. ground cinnamon
  • 10 flour tortillas (6 inches)
  • 1 pkg. cream cheese (softened)
  • 1 c. cold milk
  • 1 pkg. (3.3 oz. instant white chocolate pudding mix)
  • 1 tbsp. pumpkin pie spice
  • 1/2 c. pumpkin puree
  • 2 c. whipped topping (I used cool whip)
  • 1/4 c. orange candy melts (melted)

Instruction

  • In a small bowl, combine sugar and cinnamon. Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.
  • For each dessert cup, place round edge of one tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup. Place a second tortilla wedge in muffin cup allowing bottom and sides to overlap.
  • Bake at 350 F for 10 minutes or until crisp and lightly browned. Cool completely in pan.
  • Meanwhile for filling, beat cream cheese in a mixing bowl until smooth. 
  •  In another mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in cream cheese, pumpkin pie spice, and pumpkin puree on low until smooth. Fold in whipped topping. Cover and refrigerate for 1 hour.
  • Carefully remove cups from pan. Pipe or spoon about 3 tbsp. of filling into each cup. Drizzle or pipe with melted chocolate (candy melts).
  •  Refrigerate for 5 minutes or until chocolate is set. Store in the refrigerator.