Pumpkin-Pecan Braid

By chelyc13

Ingredients

• FOR CAKE:
• 3/4 cup canned pumpkin
• 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 (8oz) refrigerated crescent dinner rolls
• FOR GLAZE:
• 1/2 cup powdered sugar
• 2 to 3 teaspoons milk
• 1 tablespoon chopped pecans

Details

Servings 6
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

1. Heat oven to 350. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk until well blended. Stir in 1/2 cup pecans.

2. Unroll dough on cookie sheet; press perforations and edges to seal. Press to form 13x7 rectangle. Spred filling in 2 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. In small bowl, beat egg white 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, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.