Pumpkin Pecan Braid Recipe


Preparation Time40 MinCooking Time30 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
VegetarianMain Ingredient
Interest Group


 Canned pumpkin3⁄4 Cup (12 tbs)
 Brown sugar1⁄3 Cup (5.33 tbs)
 Cinnamon1⁄8 Teaspoon
 Ginger1⁄8 Teaspoon
 Nutmeg1⁄8 Teaspoon
 Egg1 , separated
 Pecans1⁄2 Cup (8 tbs), chopped
 Chopped pecans1⁄2 Cup (8 tbs)
 Dinner rolls1 Can (10 oz), refrigerated
 Refrigerated crescent dinner rolls14 Ounce (1 Can)
 Powdered sugar1⁄2 Cup (8 tbs)
 Milk3 Teaspoon
 Pecans1 Tablespoon

Nutrition Facts

Serving size

Calories 338 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 35.5 mg

Sodium 239.2 mg10%

Total Carbohydrates 55 g18.4%

Dietary Fiber 3.9 g15.7%

Sugars 30.2 g

Protein 8 g15.4%

Vitamin A 96.4% Vitamin C 2.4%

Calcium 5.9% Iron 14.4%

*Based on a 2000 Calorie diet


1. Heat the oven to 350°F; spray a coat of cooking spray over a cookie sheet

2. In a medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk and mix together with half a cup of pecans, till blended well
3. Unroll the dough on the cookie sheet and press the perforations and edges to seal; press into a 13"X7" rectangle; spread the filling upto half the width and stop within an inch of the ends
4. using a sharp knife, make cuts an inch apart all along the long side the rectangle, fold the strips at an angleacross the filling, overlapping the ends and alternating from side to side; brush with foamy egg white
5. Bake for half an hour until deep brown, remove at once from the cookie sheet adn place on a serving platter
6. In a small bowl, blend together powdered sugar and milk to the esired consisrency

5. Drizzle with powdered sugar-milk mixture, sprinkle with a tablespoon of pecans and serve