Growing up I had my fair share of dulce de leche. For any special occasion the flavor of choice was always dulce de leche. Actually thinking about it, it was not only on special occasions but all year round. You see, in Latin American we love, love, loooove, dulce de leche. So much that I still prefer it over any other sweet flavor and have even shared multiple recipes with dulce de leche on the blog already. The two most impressive being the Salted Dulce de Leche Chocolate Cups and the Tres Leches Layer Cake with Dulce de Leche filling. My favorite thou, is this recreation of a Dulce de Leche Molten Cake. But one of the most popular recipes with our readers has being the Pistachio Alfajores Cookies stuffed with Dulce de Leche.
What was not so present growing up was pumpkin. I saw an actual pumpkin for the first time in my live in my twenties and I still don’t love pumpkin pie by itself. I admit it. Sorry. There’s nothing wrong with pumpkin pie, I just can’t get use to it. BUT I love a touch of pumpkin on things like PSL, pumpkin cheesecake, pumpkin goat cheese tart and of course pumpkin mixed with dulce de leche. Are we cool again? If not, try this pumpkin-dulce-de-leche mixture and I bet you’ll love me back.
This mixture can be used for what ever you’d like. I kept a jar with it to spread it on bagels for breakfast, or can also be eaten as is with a dollop of whip cream, just like pudding. BUT my suggested way of having it is as a filling for flautas. Oh my how good it is.
When this filling gets baked, it starts to caramelized and thickens. It’s creamy and gooey. It’s everything I want inside a crunchy and buttery rolled up tortilla. The tortilla gets transformed as I generously brush it with melted butter and sprinkle it with pumpkin spice. It becomes this crazy good dessert that I just want to have again and again.
A drizzle of extra dulce de leche at the end is all it needs. Or maybe a big scoop of ice cream can make it even better. I think I will have to try that. I hope you do too.
- 1 package (10) Old El Paso soft taco tortillas
- 3 tablespoons dulce de leche
- 1 1⁄2 tablespoons pumpkin puree
- 1 tablespoon melted butter
- 1 teaspoon pumpkin pie spice
- Mix dulce de leche and pumpkin puree to form a thick but well combined spread. Set aside.
- Soften tortillas by placing them on the microwave for about 15 seconds.
- Spread the tortillas with about ½ to 1 tablespoon of the dulce de leche and pumpkin mixture.
- Roll the tortillas and set them seam side down on a baking sheet.
- Brush melted butter on the top of the tortillas and sprinkle them with pumpkin pie spice.
- Bake on a preheated oven at 375°
- Once out of the oven, serve them warm.