Pumpkin Pecan Braid Recipe

Name: Pumpkin Pecan Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup canned pumpkin (not pumpkin-pie mix); 1/3 cup packed brown sugar; 1 tsp. ground cinnamon; 1/8 tsp. ground ginger; 1/8 tsp. ground nutmeg; 1 egg, separated; 1/2 cup chopped pecans; 1 (8-oz.) can Pillsbury refrigerated crescent dinner rolls or 1 (8-oz.) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet; 1/2 cup powdered sugar; 2 -3 tsp. milk; 1 Tbsp. chopped pecans

Servings: persons

3/4 cup canned pumpkin (not pumpkin-pie mix)
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 (8-oz.) can Pillsbury refrigerated crescent dinner rolls or 1 (8-oz.) can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/2 cup powdered sugar
2 -3 tsp. milk
1 Tbsp. chopped pecans

1
Heat oven to 350F.
2
Spray cookie sheet with cooking spray.
3
In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk.
4
Stir in 1/2 cup pecans.
5
If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal.
6
Press to form 13x7-inch rectangle.
7
If using dough sheet: Unroll dough onto cookie sheet.
8
Press to form 13x7-inch rectangle.
9
Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
10
With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling.
11
Fold strips at an angle across filling, overlapping ends and alternating from side to side.
12
Beat egg white in small bowl until foamy; brush over dough.
13
Bake 20 to 30 minutes or until deep golden brown.
14
Immediately remove from cookie sheet; place on serving platter.
15
In small bowl, mix powdered sugar and enough milk for desired drizzling consistency.
16
Drizzle over warm coffee cake.
17
Sprinkle with 1 tablespoon pecans.
18
This recipe was shared by Pillsbury.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup canned pumpkin (not pumpkin-pie mix), 1/3 cup packed brown sugar, 1 tsp. ground cinnamon, 1/8 tsp. ground ginger, and more.

Yes, Pumpkin Pecan Braid falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Pecan Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions