These little Pumpkin Pie Twists will give your dessert table a unique twist. Try them out and you will see just how amazing they are!
Pumpkin Pie Twist:
- 1 tube (8oz) crescent rolls
- 1 cup pure pumpkin
- 3 tbsp butter, melted
- 3 tsp pumpkin pie spice
Cream Cheese Icing:
- 1/4 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Preheat oven to 375 degrees Fahrenheit and line your baking sheet with parchment paper. Unroll your crescents onto the parchment, separating them into rectangles (two crescents per rectangle.)
Scoop a spoonful of your pure pumpkin into two of the rectangles, spreading it to the edges.
Take the remaining two dough rectangles and place them over top of the ones with pumpkin, lining up the edges. Use your fingers to press all the edges together. Now take your melted butter and brush over the dough until covered.
Sprinkle pumpkin pie spice over the entire surface of the dough.
Cut your rectangles into thirds so that you end up with six long thing dough strings.
Twist each strip the entire way up and then bake at 375 degrees Fahrenheit for 8 minutes.
While the twists are cooking, add your butter and cream cheese to a bowl and mix it until smooth. Add the powdered sugar and while mixing add your vanilla, blending until smooth again.
Using either a pastry bag or just a ziplock bag with a corner trimmed off, load up your cream cheese icing and drizzle it over your Pumpkin Pie Twists.
Then all that’s left to do is bring them to Thanksgiving dinner and watch them disappear!
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