Pumpkin-Pecan Braid

Turn classic holiday pantry ingredients--canned pumpkin, spices, pecans--into a lazy-morning treat. This braid comes together easily with crescent roll dough, and the aroma will surely be a wake-up call for your family!

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Servings 6

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( 78 ) Ratings

78 Ratings

5 Stars 16%

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Member Reviews ( 11 )

47177bc1-ca86-40ad-aff7-13919cf2cd19

ingredients 11
Prep Time 20 min
Total Time 50 min

Ingredients

Coffee Cake

3/4: cup canned pumpkin (not pumpkin pie mix)

1/3: cup packed brown sugar

1: teaspoon ground cinnamon

1/8: teaspoon ground ginger

1/8: teaspoon ground nutmeg

1: egg, separated

1/2: cup chopped pecans

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Glaze

1/2: cup powdered sugar

2: to 3 teaspoons milk

1: tablespoon chopped pecans

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Directions

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 2g 2% ),
Cholesterol: 35mg; 35%;
Sodium: 310mg; 310%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 2g 2% Sugars 26g 26% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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jessicakelly

report Posted Dec. 17, 2012 9:02 AM

I made this last night. Everyone loved it! I didn't have any nutmeg on hand so I just added a little bit of extra cinnamon and it still tasted great. I grew up without nutmeg anyways because my mom is allergic so I didn't miss it at all.

tayloml4

report Posted Nov. 8, 2012 9:04 AM

Has anyone tried this with puff pastry?

Catherine010101

report Posted Nov. 5, 2012 4:59 PM

Was easy to make and delicious! made it quick before breakfast and was ready by the time it was time to eat. Will make again!

tammylk726

report Posted Sep. 22, 2012 8:37 AM

OMG! This was so easy. I baked it about 20 minutes and it was golden brown. I thought i could have been cooked a little bit more so the filling was just done more. But the dough looked like it might get to brown and i didnt want to dry it up. Very tasty. Dad had 3 pieces at once. Will definitely make again. Pretty enough to give as a gift. People will think you spent hours in the kitchen .

LexieAM1011

report Posted Nov. 24, 2011 9:04 AM

I needed a FAST thing to take to my daughter's in-laws for Thanksgiving. This recipe did the trick! I did cheat a bit by using canned "pumpkin pie mix" and left out the sugar and spices. I let it drain out in a cheese cloth for a few minutes as it was quite fluid. It went together in no time and came out WONDERFUL! I'll let you know how everyone liked it...we are leaving in 30 min. Happy Thanksgiving!