Pumpkin-Pecan Braid

Ingredients

  • pecans
  • chopped
  • 1 tablespoon
  • pecans
  • chopped
  • 1 tablespoon
  • milk
  • + 43 more ingredients
    • 2 -3 teaspoons
    • milk
    • 2 -3 teaspoons
    • powdered sugar
    • ½ cup
    • powdered sugar
    • ½ cup
    • refrigerated crescent dinner rolls
    • 1 (8 ounce) can
    • refrigerated crescent dinner rolls
    • 1 (8 ounce) can
    • pecans
    • chopped
    • ½ cup
    • pecans
    • chopped
    • ½ cup
    • egg, separated
    • 1
    • egg, separated
    • 1
    • nutmeg
    • 1/8 teaspoon
    • nutmeg
    • 1/8 teaspoon
    • ginger
    • 1/8 teaspoon
    • ginger
    • 1/8 teaspoon
    • cinnamon
    • 1 teaspoon
    • cinnamon
    • 1 teaspoon
    • brown sugar
    • firmly packed
    • 1/3 cup
    • brown sugar
    • firmly packed
    • 1/3 cup
    • canned pumpkin
    • ¾ cup
    • canned pumpkin
    • ¾ cup

1 Preheat oven to 350°F. 2 Spray cookie sheet with nonstick cooking spray. 3 Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well. 4 Stir in 1/2 cup pecans. 5 Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal. 6 P...

View full recipe at SpringPad

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