Pumpkin-Pecan Braid Recipe - Allrecipes.com
Pumpkin-Pecan Braid Recipe
  • READY IN 50 mins

Pumpkin-Pecan Braid

Recipe by  

"Turn classic holiday pantry ingredients--canned pumpkin, spices, pecans--into a lazy-morning treat. This braid comes together easily with crescent roll dough, and the aroma will surely be a wake-up call for your family!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    50 mins

Directions

  1. Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
  2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
  3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
  4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
  5. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.
Kitchen-Friendly View

Footnotes

  • High Altitude (3500-6500 ft): No change.
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Reviews More Reviews

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.

 
Most Helpful Critical Review
Nov 02, 2012

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

 

25 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.

 
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.

 
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!

 
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.

 
Oct 22, 2012

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

 
Nov 17, 2012

I used ready rolled puff pastry as it was more like the pecan Danish recipe I have been looking for, the rest of the recipe was made exactly as stated. They were perfect and didn't last until the next day as they were so good. I made 6 quite large Danish pastries, I could've made 12 smaller if you are able to resist them but we would've just ended up eating 2 in one go as they were delicious!

 

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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.

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