Pumpkin-Pecan Braid Recipe

By jeenikeen

Ingredients

• 3/4 cup (175 mL) pumpkin puree
• 1/3 cup (75 mL) firmly packed brown sugar
• 1 tsp (5 mL) cinnamon
• 1/8 tsp (.5 mL) ginger
• 1/8 tsp (.5 mL) nutmeg
• 1 egg, separated
• 1/2 cup (125 mL) chopped pecans
• 1 can (235 g) Pillsbury* Crescents
• 1/2 cup (125 mL) icing sugar
• 2-3 tsp (10-15 mL) milk
• 1 tbsp (15 mL) chopped pecans

Details

Servings 10
Preparation time 20mins
Cooking time 40mins
Adapted from lifemadedelicious.ca

Preparation

Step 1

Heat oven to 350°F (180°C). Spray baking sheet with non-stick cooking spray. In medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk; blend well. Stir in 1/2 cup (125 mL) pecans.

Unroll dough onto sprayed baking sheet; firmly press edges and perforations to seal. Press to form 13x7-inch (33x 18 cm) rectangle. Spread filling in 3 1/2-inch (9 cm) wide strip lengthwise down centre of dough rectangle to within 1-inch (2.5 cm) of ends.

With scissors or sharp knife, make cuts 1-inch (2.5 cm) 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.

Bake for 20 to 30 minutes or until deep golden brown. Immediately remove from baking sheet; place on serving platter.

In small bowl, blend icing sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tbsp (15 mL) chopped pecans.

Kitchen Tip: For extra flavour toast pecans before using. Toast in 350°F (180°C) oven for 5 minutes. Stir once. Cool before using.