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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A unique pumpkin recipe ideal for breakfast, brunch or simply an autumn afternoon treat served with steaming mugs of spiced apple cider. Recipe courtesy of a CooksRecipes e-mail I received. Ingredients:
1 (8 ounce) package cream cheese, softened |
1 (15 ounce) can pumpkin puree (about 2 cups) |
1 (14 ounce) can eagle brand sweetened condensed milk (not evaporated milk) |
2 tablespoons all-purpose flour |
2 tablespoons ground cinnamon |
1 teaspoon pumpkin pie spice |
1 cup pecans, finely chopped |
4 (8 ounce) packages refrigerated crescent dinner rolls |
1/2 cup granulated sugar |
Directions:
1. Preheat oven to 375°F
2. In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
3. Unroll crescent rolls; separate and lay flat. Evenly spread 11/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
4. Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
5. Store leftovers covered at room temperature.
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