Pumpkin Pie Quesadillas

Not your traditional quesadilla, this one has a filling of canned pumpkin, sugar, spices and pecans, for a change of pace to pumpkin pie.

Ingredients:

• 6, 8-9 inch tortillas
• 1 15 ounce pumpkin puree
• 3/4 cup packed dark brown sugar
• 1 1/2 teaspoons cinnamon
• 1 1/2 ground ginger
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• Margarine for greasing pan
• Extra cinnamon and sugar

Directions:

Combine the pumpkin, brown sugar, spices, vanilla, and pecans. Working with one tortilla at a time, put about 1/3 cup pumpkin mixture on one half and fold over. Heat a large skillet on medium-high heat, and coat with margarine. Put the folded tortilla in the pan, and sprinkle with cinnamon and sugar. Cook until brown in spots, and flip. Cook on the other side until brown in spots. Sprinkle other side with cinnamon and sugar. Remove to plate and keep warm while repeating with remaining tortillas, pumpkin, and margarine. Serve warm, cut into wedges.

Number of Servings: 6

Notes from the Cook: This is a really neat alternative to traditional pumpkin pie. It is quick to make, and fun to eat.