Ingredients for Pumpkin Pecan Braid
- Canned Pumpkin
- ¾ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Egg
- ½ cup chopped pecans + extra for garnish
- Refrigerated Crescent Dinner Rolls
- Powdered sugar (amount needed for glaze)
- Milk (amount needed for glaze)
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How to Make Pumpkin Pecan Braid
- Preheat oven to 350°F (175°C).
- Lightly grease a baking sheet with nonstick cooking spray.
- In a medium bowl, whisk together 1 (15 ounce) can pumpkin puree, ¾ cup packed brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and 1 large egg yolk.
- Mix until well combined.
- Stir in ½ cup chopped pecans.
- Unroll one package (14.1 ounces) of reduced-fat crescent dinner rolls onto the prepared baking sheet.
- Gently press the edges and perforations together to seal the dough.
- Press the dough into a 13 x 7-inch rectangle.
- Spread the pumpkin filling evenly in a 3 ½-inch wide strip down the center of the rectangle, leaving 1 inch of space at each end.
- Using kitchen scissors or a sharp knife, cut 1-inch apart strips on the long sides of the dough rectangle, stopping just before the filling.
- Fold the strips over the filling, alternating sides and overlapping the ends to create a braided effect.
- In a small bowl, beat 1 large egg white until frothy.
- Brush the egg white over the braided dough.
- Bake for 20-30 minutes, or until the braid is a deep golden brown.
- Carefully remove the braid from the baking sheet and transfer it to a serving platter.
- In a small bowl, whisk together powdered sugar with enough milk to create a smooth, drizzling consistency.
- Drizzle the powdered sugar glaze over the warm braid.
- Sprinkle with extra chopped pecans for garnish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
98g
Fat
8g
Carbs
15g
