|Makes 6 servings – 6 WW Points per serving!|
Saturday morning we woke up to our first frost and it was BRR! Grumpy was up early because he intended to go out bow hunting. I was going to try to sleep and stayed in bed at first, but it was no good. I was awake and nothing I could do about it. I got out of bed and made my cup of coffee and sat in the living room while Grumpy commented that he really didn’t want to go out. At first I thought it was because he didn’t want to go in the cold and when I said something he reminded me that it was because he didn’t like to go out alone.
Ever since we have moved, Grumpy hasn’t enjoyed hunting as much because he doesn’t have his dad. I can guarantee that if my boots and bibs had arrived in the mail before this morning, he would have been packing me up to go.
Grumpy left and I sat at my computer for a little bit writing up posts and looking over photos. I finally decided I needed to get up and get breakfast going because I expected Grumpy home by 9 or a little after.
I used the Pillsbury Crescent Sheet, subbed a heaping teaspoon of pumpkin pie spice for the spices mixture, reduced the sugar to 1/4 cup and didn’t mix nuts in with the pumpkin. I did consider a cheese filling layered with the pumpkin, but found I had no cream cheese – or I would have definitely added that to the recipe! When warm I drizzled it with a maple glaze and topped with some toasted walnuts. A delicious and easy recipe to make. It looks like you spent hours in the kitchen when you barely spent 10 minutes preparing it. This is ready in all of 30 minutes!
If you don’t care for pumpkin, you can always create your own filling for this braid. Apple, Cheese, Cherry, Blueberry, the possibilities are endless and yummy! However, the pumpkin was awesome and I wouldn’t hesitate to make this one again!
- 1-8 oz can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
- 3/4 cup canned pumpkin
- 1/4 cup brown sugar
- 1-1/2 teaspoons pumpkin pie spice
- 1 egg, separated
- 2 tablespoons walnuts, chopped and toasted
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- Heat oven to 350 degrees F. Spray cookie sheet with cooking spray.
- In a medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, and egg yolk.
- If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form a 13x7-inch rectangle.
- If using dough sheet: Unroll dough onto cookie sheet. Press to form a 13x7-inch rectangle.
- Spread filling in 3 1/2-inch-wide strips lengthwise down center of dough rectangle to within 1 inch of ends.
- With a 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 a small bowl until foamy; brush over dough.
- Bake 20 to 30 minutes or until deep golden brown.
- Immediately remove from cookie sheet; place on serving platter.
- In a small bowl, mix powdered sugar and maple syrup. Drizzle over warm coffee cake.
- Sprinkle with 1 tablespoon pecans.
Amount Per Serving: Calories: 339 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 37mg Sodium: 236mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 4g