RJ reporter makes quick and easy pumpkin pie twists

RJ reporter makes quick and easy pumpkin pie twists



As fall finally starts to bring the cooler weather we expect, seasonal treats seem to be everywhere. While browsing Pinterest, I came across a recipe for pumpkin pie twists that looked pretty easy.

You will need: 1 can of crescent rolls, 4 ounces of pure pumpkin puree, 3 tablespoons of butter, 3 teaspoons of pumpkin pie spice. For the icing: 2 ounces of unsalted butter, 2 ounces of cream cheese, 1 cup of powdered sugar, and half a teaspoon of vanilla extract.

Making more: I doubled the recipe because I expected coworkers to gobble these up. To double it, you only need to buy an additional can of crescent rolls.

To start: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Unroll the crescent roll dough and lay down as four rectangles on the baking sheet. Spread the pumpkin puree on two of the rectangles. Place the other two rectangles on top and press the edges together. If doubling, repeat this process with the second can, resulting in four filled rectangles.

The middle: Melt three tablespoons of butter, brush on top of the rectangles. Sprinkle with the pumpkin pie spice. Cut the rectangles into four strips vertically, creating long strips. Twist each strip a few times and place on lined baking sheet. Lightly sprinkle again with pumpkin pie spice. Bake for 8 to 10 minutes.

The icing: While baking prepare the icing. In a mixing bowl, beat together the butter, cream cheese, and powdered sugar. Beat in the vanilla extract. Fill a zip-lock bag with the icing, shut it and snip off a corner of the bag and pipe icing over finished twists.

Note: I didn’t have a Ziplock bag, and I was able to spoon the icing over the twists. It didn’t look as nice, but it was effective.


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