Pumpkin-Pecan Braid

Name: Pumpkin-Pecan Braid
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters packed brown sugar; 177 milliliters canned pumpkin; 1 egg, separated; 1 teaspoon ground cinnamon; 0 teaspoons ground ginger; 0 teaspoons ground nutmeg; 2 teaspoons milk; 1 Tbsp chopped pecans; 118 milliliters powdered sugar

Need a gluten free and vegetarian side dish? Pumpkin-Pecan Braid could be a great recipe to try. This recipe makes 6 servings with 120 calories, 1g of protein, and 2g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of brown sugar, milk, ground ginger, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Heat oven to 350 degrees 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.

Ingredients you will need

Cooking Spray

Brown Sugar

Cinnamon

Egg Yolk

Pumpkin

Ginger

Nutmeg

Pecans

Equipment you will use

Baking Sheet

Bowl

Oven

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.

Ingredients you will need

Refrigerated Crescent Rolls

Dough

Equipment you will use

Baking Sheet

Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.

Ingredients you will need

Spread

Dough

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.

Ingredients you will need

Egg Whites