SALTED CARAMEL PUMPKIN PIE RECIPES
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
SALTED CARAMEL PUMPKIN PIE CRESCENTS RECIPE - PILLSBURY.COM
Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
- Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
- Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
- Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.
Nutrition Facts : Calories 150 , CarbohydrateContent 24 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 13 g, TransFatContent 0 g
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