Pumpkin Pie Crescent Roll Wreath Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 tubes (8 oz each) refrigerated crescent rolls
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 egg (for egg wash)
- 1/2 cup powdered sugar (for glaze)
- 1 tbsp milk (for glaze)
- 1/4 tsp vanilla extract (for glaze)
- Optional: Chopped pecans or walnuts for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a large circular or rectangular baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium-sized mixing bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and 1/2 teaspoon of vanilla extract. Stir until the mixture is smooth and the sugar is fully incorporated.
- Unroll both cans of crescent dough and separate them into triangles. On your prepared baking sheet, arrange the triangles in a circle with the wide ends overlapping in the center and the points facing outward. It should look like a large sun with a hollow center (about 5 inches wide).
- Carefully spoon the pumpkin mixture onto the wide base of the triangles, forming a ring of filling around the center of the wreath. Be careful not to let the filling slide off the edges.
- Take the pointed ends of the triangles and fold them over the pumpkin filling toward the center. Tuck the tips under the inner edge of the dough to secure the wreath shape. Some of the filling will show through the gaps, which is exactly what you want.
- Whisk the egg in a small bowl with a teaspoon of water. Lightly brush the egg wash over the dough parts of the wreath. Place in the oven and bake for 15 to 20 minutes, or until the pastry is a deep golden brown.
- While the wreath cools slightly, whisk together the powdered sugar, milk, and the remaining vanilla extract to create a smooth glaze. Drizzle the glaze over the warm wreath and sprinkle with chopped nuts if desired.