Pumpkin-Pecan Braid Recipe

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Most Helpful Positive Review

Dec 24, 2008

I followed the recipe exactly. This was very good and easy to make. I ate some warm and some cooled, it tastes best when cooled.

—Seelymo

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Most Helpful Critical Review

Nov 02, 2012

I wish it tasted as good as it looked. Way too much filling.

—Kari

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22 Ratings

Oct 05, 2012

This is an ideal recipe for company, just be sure they like pumpkin. This is an easy, very attractive dessert that you can make in very little time.

—Deb C

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Oct 02, 2012

I decided to make this recipe to bring in fall! My husband doesn't really care for pumpkin and he thought they were great.

—QHHUNTERS

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Nov 24, 2008

I made this for my brother-in-law who is allergic to nuts and his vegan wife, so I left out the pecans and eggs. I skipped the icing (to make it vegan) and dusted it with powdered sugar. The recipe still turned out very well! Perfect vegan recipe for the fall!

—kdnmom

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Oct 09, 2012

I liked this. It didn't so much remind me of a pastry, as I just consider them lighter and more crispy. However, it was like a handheld pumpkin pie in flavor and texture. Make sure to have a measuring tape on hand as I needed it to measure the square, to mark where the filling goes and to do the same thing with cutting the strips. I found a sharp knife worked best for that over scissors also. Make sure to close the perforations well or they will tear open when crossing the strips. The whipped egg white on top and the icing were nice decorative touches. I put the icing on after it cooled on a rack for 5 minutes. It was the perfect consistency with the portions suggested for milk and powdered sugar. If truth be told, the pecans on top are not needed. The icing hardens to quickly for them to stick and they cover the pretty icing and dough design.

—Blender Woman

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Oct 22, 2012

Wow! So easy, delicious, and looks like something I would have bought at a bakery! But I made it!

—Paula

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Oct 20, 2012

This turned out beautifully, and I received compliments on the dish. I made the recipe exactly as directed, and I found that it would be helpful to lightly dust the pan with a little flour before placing the dough in the pan. This would keep the dough strips from sticking to the pan after cutting, and then tearing when lifted to twist. Even though pumpkin is not one of my personal favorites, this was tasty and a nice presentation. This would also work with some apple pie filling, I think, by leaving out the egg, sugar and spices. One can of pumpkin would easily be enough for two braids.

—Bibi

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Nutrition

Calories
331 kcal
17%

Carbohydrates
41.7 g
13%

Cholesterol
35 mg
12%

Fat
16.5 g
25%

Fiber
2.1 g
8%

Protein
5.1 g
10%

Sodium
387 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin-Pecan Braid

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 331
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 3.7g 18 %
Cholesterol 35mg 12 %
Sodium 387mg 15 %
** Potassium 138mg 4 %
Total Carbohydrates 41.7g 13 %
Dietary Fiber 2.1g 8 %
Protein 5.1g 10 %
Sugars 26.4g
** Vitamin A 96 %
** Vitamin C 2 %
** Calcium 4 %
** Iron 10 %
** Thiamin 8 %
** Niacin 6 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.