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Pumpkin Tortillas

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  • Prep 5 min
  • Total 15 min
  • Ingredients 5
  • Servings 16
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Ring in the fall weather with these pumpkin tortillas. Made with canned pumpkin, these tortillas are the ultimate cool weather treat. Serve these tortillas with shredded pork or slather them with cream cheese and a drizzle of maple syrup for a wonderful weekend brunch dish.
by Vianney Rodriguez
Updated Oct 19, 2016
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  • 2 cups corn flour for tortillas
  • 1/4 tablespoon of salt
  • 2 cups canned pumpkin puree
  • 1 cup water
  • 1 teaspoon ground nutmeg


  • 1
    In a bowl, combine corn flour, salt, pumpkin puree, water and ground nutmeg.
  • 2
    Knead to form a smooth dough.
  • 3
    Divide dough into 16 portions and roll into smooth balls.
  • 4
    Place one at a time onto a tortilla press lined with plastic film or plastic bag, press firmly.
  • 5
    Cook on a preheated comal or grill for two minutes on each side. Serve warm.

Expert Tips

  • tip 1
    Instead of ground nutmeg, feel free to use pumpkin spice mix to create a sweeter tortilla.
  • tip 2
    Freeze leftover tortillas for later use wrapped in plastic wrap.

Nutrition Information

No nutrition information available for this recipe
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