When I read the title of this recipe I thought I was dreaming. This sounds too good to be true! Ingredients 8-12 Small Flour Tortillas 8 oz. Cream Cheese, softened 2 T. Sugar 2 T. Sour Cream 1 Egg, beaten(divided) 1/2 t. Vanilla 1 C. Canned Pumpkin Pie Filling(not plain pumpkin puree) 1 T. Evaporated Milk Vegetable Oil, for frying 1 C. Cinnamon Sugar Caramel Sauce, for drizzling Instructions Beat the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment until smooth and creamy. Beat in the sour cream. Scrap the sides of the bowl down with a rubber spatula. Add the 1/2 of the beaten egg and the vanilla. Mix until combined. Set aside. In another small bowl, whisk together the pumpkin pie filling, other 1/2 of the beaten egg, and evaporated milk. Lay out your tortillas and place about 1 T. of each filling in the center of each tortilla. Roll the tortillas up like a burrito and seal the edge of each tortilla with a toothpick. Heat 3 inches of oil in a large pot. When oil is ready, fry each rolled tortilla for about 1 1/2-2 minutes per side, removing and placing on a paper towel to drain when golden brown. Let sit and cool for a few minutes. Remove the toothpicks and roll each chimichanga in cinnamon sugar. Serve with a drizzle of caramel sauce.