Pumpkin Pie Crescent Rolls

May 31, 2013

158

Pumpkin Pie is something most people only cook once a year. Why? It’s a popular pie but I think it’s often associated with Thanksgiving. I wanted to bake something using pumpkin and once I found this recipe I knew that it would be easy enough, and fun, to do with the kids. The only thing I didn’t do was drizzle honey over the top which I would do next time. The crescent roll dough wasn’t sweet enough and could have used that little bit extra. Now these are something simple enough to make

2 cans Pillsbury Crescent Rolls
1 can (19 oz. or 540 mL.) E.D. Smith Pure Pumpkin
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. all-spice
1/2 cup packed brown sugar

Preheat oven to 375. Mix pumpkin, vanilla, cinnamon, all-spice, and brown sugar in a bowl and set aside. Line cookie sheet with parchment paper and roll out crescent rolls. Spread a spoonful (or more) of pumpkin mixture onto the wide end of the crescent roll and roll up, leaving the tip of the triangle face-up. Bake for 10-12 minutes or until golden brown. Enjoy!

Nutritions

Calories
252

Sodium
181mg
7% DV

Fat
9g
14% DV

Protein
3g
7% DV

Carbs
38g
12% DV

Fiber
1g
5% DV

Baked