Pumpkin Pie ~ Twists!
I’m a classic extrovert. I gain energy from being around people! I have no problem inviting friends over and serving bottomless popcorn, but it is nice to have a festive snack up my sleeve to make things a bit more exciting and memorable.
What you need:
1 tube refrigerated crescent roll dough
1/2 cup canned or homemade pumpkin puree
1/4 cup brown sugar
1 Tablespoon maple syrup
1 teaspoon pumpkin spice
2 Tablespoons melted butter
1 Tablespoon sugar
1/2 teaspoon cinnamon
whipped cream for dipping optional, but recommended
What to do:
Start by preheating the oven to 375F. Line baking sheet with parchment paper.
Now mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.
Unroll your crescent dough, and cut in half so you have 2 equal rectangles beside each other.
Now spread your pumpkin mixture over one rectangle. Place your second dough rectangle on top of that, so the puree mix is sandwiched between them. Line up your edges for best results!
Use a pizza cutter to slice the dough into ¾” strips. Now transfer these to your lined baking sheet and twist each strip by picking up one end and twisting twice, then pick up the other end and twist it twice!
Brush butter over all your twisted strips.
Lastly, mix sugar and cinnamon together and sprinkle over each twist. BAke at 375 for 8-11 minutes until they look amazing!
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