Easy as Pumpkin Pie

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Fall is in the air, and I couldn’t possibly be happier. To usher in the beginning of the new season, we decided to turn our Labor Day weekend into a Fall Kickoff weekend. We began by making pumpkin pie twists. They were incredibly easy to throw together and tasted delightfully similar to actual pumpkin pie. I’ve included the recipe and the video of us making them below, so you can make them yourself. 

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Make it Yourself

Main Ingredients:
  • 1 can pumpkin puree (will not require the entire can)
  • 1 package crescent rolls
  • pumpkin pie spice
  • 3 tbsp. butter
Icing Ingredients:
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla
  • 1/4 cup butter
  • 1/4 cup cram cheese
Main Directions:

Preheat the oven to 375°F. Unroll the crescent rolls and place half the dough on a greased or buttered cookie sheet. Cover them with as much pumpkin as desired, while keeping in mind that you don’t want it oozing out the edges. Place the remaining crescent roll dough on top and squish the edges together. Melt the 3 tbsp. of butter and spread over the top of the crescent rolls, then sprinkle on however much pumpkin pie spice you’d like. Bake for 10 minutes or until golden brown.

Icing Directions:

While the twists are baking, beat together the cream cheese and butter. Add in the powdered sugar and vanilla. Beat until smooth and creamy. You may drizzle the icing over the twists if you’d like, or you may dunk them in the icing.

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