Easy Pumpkin Pie Twists
Ready in just under 20 minutes, these are the perfect go-to recipe ideas for the fall season! Introducing my simple and tasty pumpkin pie twists.
Ingredients
- 2 whole2 whole2 whole Crescent Rolls, (ready made dough, I used Pillsbury large crescent rolls)
- 0.5 cup0.5 cup0.5 cup Pumpkin Pie Filling (Canned), (ready made, I used E.D. Smith)
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 2 Tbsp2 Tbsp2 Tbsp Ground Cinnamon
- 0.5 cup0.5 cup0.5 cup Unsalted Butter, (melted for brushing)
- 5 Tbsp5 Tbsp5 Tbsp Caramel Sauce, (optional, for dipping)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 and line a baking sheet with parchment paper, set aside
- Roll out crescent dough onto a cutting board and form a solid dough if any holes appear
- Add pumpkin pie filling to the crescent dough and spread evenly
- Add the other layer of crescent roll on top of the filling and try to close it shut
- Using a sharp knife, cut even pieces along the dough lengthwise (you should get 8 in total)
- Carefully twist and move the dessert to the lined baking sheet
- Brush melted butter over each piece
- Combine sugar and cinnamon together
- Sprinkle cinnamon sugar over each twist
- Bake in the oven for 8 to 10min or until golden brown
- Allow to cool and serve with caramel sauce for dipping, whipping cream or any other fun dunkings you'd like
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Nightshade Free Nut Free Other Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 177 |
Fat: | 12 g |
Carbohydrates: | 18 g |
Protein: | 5 g |
Cholesterol: | 30 g |
Sodium: | 36 mg |
Fiber: | 1 g |
Sugars: | 14 g |
Calculated per serving. |
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