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Pumpkin Twists Recipe

November 3, 2016 by Lisa Pinney

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!

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!

Print

Pumpkin Twists Recipe

  • Author: Lisa Pinney

Ingredients

Scale
  • 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

Instructions

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.

Enjoy!

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Filed Under: dessert

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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