SALTED CARAMEL PUMPKIN PIE CRESCENT WREATH RECIPE ...
Get ready to create a showstopping treat for the holidays. This Salted Caramel Pumpkin Pie Crescent Wreath recipe gives the ever-classic pumpkin pie a sweet update. Salted caramel and semisweet chocolate chips add extra decadence, and a festive wreath shape makes a photo-worthy final dessert. The best part? You can have this baked and ready to serve in under an hour!
Provided by Pillsbury Kitchens
Total Time 50 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In small bowl, mix pumpkin, brown sugar, 1 tablespoon of the caramel topping and the pumpkin pie spice until blended.
- Unroll dough from can. Place on lightly floured surface; gently press perforations together, and press to 13x8-inch rectangle. Spread pumpkin mixture over dough to within 1/2 inch of edges; sprinkle with chocolate chips. Roll up starting at longest side; pinch to seal.
- Place seam side down lengthwise in middle of cookie sheet. Using sharp knife, gently cut lengthwise down top of roll to form 2 halves. Turn cut sides facing up. Twist halves together to form “rope.” Shape into circle; gently pinch ends together.
- Bake 20 to 24 minutes or until wreath is golden brown. Let stand 10 minutes. Transfer to serving plate. Drizzle with remaining caramel topping; sprinkle with salt.
Nutrition Facts : Calories 140 , CarbohydrateContent 20 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 230 mg, SugarContent 9 g, TransFatContent 0 g
PUMPKIN SOUP | ALLRECIPES
This delicious, cream-like soup is served at our family's Thanksgiving dinner every year.
Provided by Lea Ogawa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
- Puree the soup in small batches (1 cup at a time) using a food processor or blender.
- Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
Nutrition Facts : Calories 114.5 calories, CarbohydrateContent 13.5 g, CholesterolContent 24.1 mg, FatContent 6.3 g, FiberContent 4.1 g, ProteinContent 2.7 g, SaturatedFatContent 3.6 g, SodiumContent 1458.1 mg, SugarContent 5.7 g
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