What you need:
- 3/4 cup canned pumpkin
- 1/3 cup brown sugar
- 1 tsp. cinnamon
- 1/8 tsp. ginger
- 1/8 tsp. nutmeg
- 1 egg, separated
- 1/2 cup chopped pecans, plus some for garnish
- 1 can refrigerated crescent rolls
Glaze:
- 1/2 cup powdered sugar
- 2 to 3 tsp. milk
Directions:
- Mix together pumpkin, brown sugar, cinnamon, ginger, nutmeg, and egg yolk in a medium bowl. Then stir in pecans.
- Unroll crescent roll onto a greased cookie sheet. Seal the perforated lines in the dough by pinching and pressing gently.
- Spread filling down the center.
- Slice 1-inch strips down both sides of the filling and then braid, overlapping and tucking as you go.
- Beat egg white until foamy and brush over top of braid.
- Bake for 20 to 30 minutes at 350*
- Mix together powdered sugar and milk until you reach desired consistency. Drizzle glaze over braid after it is taken out of the oven. Sprinkle with pecans. Slice and serve.
Recipe from Pillsbury