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Pumpkins are a staple item during the fall season. Sometimes the typical pumpkin recipes get old, so today try out this innovative twist on a fall classic!
Pumpkin Quesadillas from Rachael Ray
2 cupscanned pure pumpkin puree
1 teaspoonground cumin
8 8 inchesflour tortillas
4 ouncesgoat cheese, crumbled
1/2cupchopped walnuts, toasted
In bowl, stir pumpkin and cumin; season. Spread over 4 tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tbsp. oil over medium-low. Cook quesadillas 1 at a time, turning once and adding more oil between batches, until browned, 3 minutes. Cut into wedges.