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    Pumpkin Pecan Braid


    Source of Recipe


    Terri B.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3727.3

    List of Ingredients




    3/4 cup canned pumpkin
    1/3 cup firmly packed brown sugar
    1 teaspoon cinnamon
    1/8 teaspoon ginger
    1/8 teaspoon nutmeg
    1 large egg, separated
    1/2 cup chopped pecans
    8 oz. can refrigerated crescent roll dough
    1/2 cup powdered sugar
    3 teaspoons milk
    1 tablespoon chopped pecans

    Recipe



    1. Heat oven to 350. Spray cookie sheet with nonstick cooking spray.
    2. In a medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and egg yolk; blend well. Stir in 1/2 cup of pecans.

    3. Unroll dough onto spayed cookie sheet; firmly press edges and perforations to seal. Press to form 13x7 rectangle.

    4. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to withnin 1 inch of ends.

    5. 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.

    6. Beat egg white in a small bowl until foamy; brush over dough.

    7. Bake at 350 for 20-30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.

    8. In small bowl, combine blend powdered sugar with enough milk for drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 T pecans.

 

 

 

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