Pumpkin Pie Crescent Roll Wreath Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup light brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon milk
- Optional: Chopped pecans or walnuts for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a large round pizza pan or a rectangular baking sheet with parchment paper to ensure the wreath doesn’t stick and the bottom browns evenly.
- In a medium-sized bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Stir until the mixture is smooth and the sugar is completely dissolved into the pumpkin.
- Unroll both cans of crescent dough and separate them into 16 triangles. On your prepared pan, arrange the triangles in a circle with the wide ends overlapping and the points facing outward. The center should have a hole about 5 inches wide, looking like a large sunburst.
- Spoon the pumpkin mixture onto the wide part of the crescent triangles, creating a continuous ring of filling. Take the pointed ends of the triangles and fold them over the filling, tucking the points under the inner edge of the dough to seal the wreath.
- Beat the egg in a small bowl with a teaspoon of water. Lightly brush the dough with the egg wash to give it a shiny, golden finish. Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown.
- While the wreath cools slightly, whisk the powdered sugar and milk together to create a drizzle. Once the wreath is warm but not hot, drizzle the glaze over the top and sprinkle with nuts if desired.