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Creamy Pumpkin-Filled Biscuits

1 package (8 ounces) cream cheese, softened
1 cup canned pumpkin
1/2 cup cold milk
1/2 cup whipped topping
1 package (3.4 ounces) instant vanilla pudding mix
1/2 teaspoon pumpkin pie spice
1 tube (17.3 ounces) large refrigerated flaky biscuits
Oil for deep-fat frying
Confectioners' sugar, optional

In a small bowl, beat the first six ingredients until smooth; set aside. On a lightly floured surface, roll out each biscuit into a 6-inch circle. Spread 1/3 cup cream cheese mixture on half of each biscuit. Bring dough from opposite side over filling just until edges meet; pinch seams to seal.

In a deep-fat fryer, heat oil to 375°F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar while warm if desired. Serve immediately.

Yield: 8 servings