PUMPKIN PIE TWIST RECIPES

EASY PUMPKIN PIE TWISTS – CATHERINE'S PLATES

Easy Pumpkin Pie Twists – Catherine's Plates image

Provided by Catherine's Plates

Number Of Ingredients 6

Ingredients

1 (8 ct) tube refrigerated crescent roll orginials
1 (14 oz) can pumpkin pie mix (you will only need 2 TBS from the can)
2 TBS butter melted
1 TBS sugar
1-2 tsp ground cinnamon
whipped topping or cool chip for dipping, optional

Steps:

Preheat oven to 375 degrees. Place a sheet of parchment paper on a baking sheet and set aside.
Take crescent dough out of package and lay on a clean cutting board. Cut into 2 halves.
On one half of the dough spread 2 TBS of pumpkin pie mix evenly to cover.
Place other half of the dough over the pumpkin pie mix on the first dough evenly.
Using a pizza cutter or a long sharp knife, cut the dough in half. Cut the halves in half lengthwise. Cut those in half again lengthwise until you have 8 strips.
Place the strips onto the prepared baking sheet giving space between each strip. On the top of each strip, twist twice and lay back down. On the bottom of the same strip, twist twice and lay back down. You should have 4 twists on each strip.
Brush melted butter on each twist. Blend together the sugar and cinnamon and sprinkle all over the twists.
Place in oven and bake for 8-11 minutes until golden brown. I like to serve with our favorite pumpkin pie topping cool whip or whip topping.

EASY PUMPKIN PIE TWISTS – CATHERINE'S PLATES

Easy Pumpkin Pie Twists – Catherine's Plates image

Provided by Catherine's Plates

Number Of Ingredients 6

Ingredients

1 (8 ct) tube refrigerated crescent roll orginials
1 (14 oz) can pumpkin pie mix (you will only need 2 TBS from the can)
2 TBS butter melted
1 TBS sugar
1-2 tsp ground cinnamon
whipped topping or cool chip for dipping, optional

Steps:

Preheat oven to 375 degrees. Place a sheet of parchment paper on a baking sheet and set aside.
Take crescent dough out of package and lay on a clean cutting board. Cut into 2 halves.
On one half of the dough spread 2 TBS of pumpkin pie mix evenly to cover.
Place other half of the dough over the pumpkin pie mix on the first dough evenly.
Using a pizza cutter or a long sharp knife, cut the dough in half. Cut the halves in half lengthwise. Cut those in half again lengthwise until you have 8 strips.
Place the strips onto the prepared baking sheet giving space between each strip. On the top of each strip, twist twice and lay back down. On the bottom of the same strip, twist twice and lay back down. You should have 4 twists on each strip.
Brush melted butter on each twist. Blend together the sugar and cinnamon and sprinkle all over the twists.
Place in oven and bake for 8-11 minutes until golden brown. I like to serve with our favorite pumpkin pie topping cool whip or whip topping.

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