Pumpkin Pie Roll
- 1 Can Pillsbury Pizza crust (13.8oz)
- 1 tbsp Butter, melted
- 3 tbsp Brown sugar
- 3 tsp Cinnamon
- 1 C Pumpkin puree
- 3 Large Graham crackers, crushed
- 2 tbsp Brown sugar
- 2 tsp Cinnamon
Preheat oven to 350° F.
Unroll Pillsbury crust on a flattened surface.
Melt butter in microwave. Brush butter onto Pillsbury crust.
Sprinkle with brown sugar and cinnamon and gently spread and pat down into butter.
Spread pumpkin puree evenly on the dough with a spoon or spatula.
Sprinkle with crushed graham crackers
Roll crust from the short side. Try to keep it tightly rolled. Seal the end with a little bit of butter on the edge.
Spread remaining butter on top of the roll and sprinkle with additional brown sugar and cinnamon.
Bake on a parchment lined baking sheet on the top shelf. Bake for 20-25 minutes until edges start to turn light brown. Remove from oven and allow to cool.
Slice and serve warm.