I love beautifying the internet one blog at a time. My latest efforts have been all over the place but the joy I got from creating hasn't gone away and eventually everything comes back to us. I also enjoy spending time with my 4 year old niece and my new baby nephew.
#16
I find this to be a great way to use up some pumpkin after making things like Pumpkin pasta. So I guess I'm grateful for coming up with a way to use leftover ingredients. Sometimes these things just go to waste. I don't like wasting stuff like pumpkin which isn't that cheap to buy. So when there is a fun recipe which will finish off the leftovers, I'm all for it.
Needed
1 roll Pillsbury Crescent rolls
1/2 cup canned pumpkin pie filling
1/2 teaspoon pumpking pie spice
1 egg yolk
Glaze
1/2 cup powdered sugar
1 tablespoon pure maple syrup
1/2-1 tablespoon milk
So here was my dilemma. We had left over pumpkin not pumpkin pie filling. So I thought I should up the spice content. I did 1/2 teaspoon cinnamon and nutmeg and then a tablespoon of sugar.
Make It
- Preheat over to 350 degrees
- Combine pumpkin, egg and spices
- Unroll crescents and place 1 slightly heaping tablespoon of mix on each crescent
- Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling and place on a parchement paper lined pan.
- Bake 10-12 minutes on until browened.
- Combine glaze ingredients until smooth.
- Drizzle over crescents.
So I discovered that if you are cooking the mixture inside you want to turn the temperature down and cook these a little longer which will cook the crescent and heat the pumpkin. So I typically go with 25 degrees under what the pillsbury packaging says. Of course, it also depends on your oven. We already cook our crescents 25 degrees lower so I went 50 for these pumpkin pouches.
Simple thing to be grateful for but what are you grateful for today?
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