"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!" — Pillsbury
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packed brown sugar
1 (8 ounce) can
Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
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.
I wish it tasted as good as it looked. Way too much filling.
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.
I decided to make this recipe to bring in fall! My husband doesn't really care for pumpkin and he thought they were great.
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!
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.
Wow! So easy, delicious, and looks like something I would have bought at a bakery! But I made it!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
These muffins are moist and tasty, and freeze well.
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