Pumpkin Twists Recipe2016-11-03
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
My son Daniel said these are way too easy to eat!
I’m pretty sure that’s a good thing, right??
Well, you’re just going to have to be the judge!
- 1 can crescent rolls
- 2/3 cup canned pumpkin
- 2 tsp pumpkin pie spice
- 1/2 cup powdered sugar
- 2 TBSP milk or Pumpkin Spice Creamer
- 2 TBSP butter, melted
- Cinnamon to sprinkle
Separate the can of crescents into 4 rectangles.
Spread the pumpkin equally on 2 of the rectangles and sprinkle with the pumpkin pie spice.
Top with the remaining crescent rectangles.
Brush tops with melted butter and sprinkle with cinnamon. Cut each rectangle into 4 equal strips with your pizza cutter. Give each strip a few twists.
Bake on 375 degrees for 20-25 minutes until golden brown.
Top with the glaze you made from the powdered sugar, creamer and 1/2 tsp cinnamon.
Separate the the crescent roll into 4 rectangles…
mash together to seal the perforations..
spread 1/3 cup pumpkin on each rectangle…
Sprinkle 1 tsp pumpkin pie spice over the pumpkin…
Place the 2 remaining rectangles over the pumpkin layer…
brush with melted butter…
sprinkle with more pumpkin pie spice…
With your pizza cutter, slice into 4 slices…
Repeat with the other pastry…
Give them a twist like this!
Bake on 375 degrees for 20-25 minutes until golden brown…
While you’re waiting on the deliciousness…
make some glaze with about 1/2 cup powdered sugar and a couple of TBSP of milk OR…
if you are fortunate and have some pumpkin spice creamer, please use that!
And 1/2 tsp cinnamon…
Pour the glaze over the twists and enjoy!