Easy Pumpkin Pie Twists (Edit recipe)

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.

10 minutes

Difficulty:

Easy

Show nutritional information

This 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.

by The Taste of Montreal

Serves: 8

Ingredients

2 whole Crescent Rolls, (ready made dough, I used Pillsbury large crescent rolls)
0.5 cup Pumpkin Pie Filling (Canned), (ready made, I used E.D. Smith)
2 Tbsp Granulated White Sugar
2 Tbsp Ground Cinnamon
0.5 cup Unsalted Butter, (melted for brushing)
5 Tbsp Caramel Sauce, (optional, for dipping)

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Process

Cook Mode

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