Wednesday, September 11, 2013

Pumpkin Knots...

The Holidays are just around the corner...I have been baking a lot lately! So this week I will concentrate on recipes... 
These Pumpkin Knots were a big hit! I can't make enough of them...
They keep disappearing!
These pumpkin knots are so good. The pumpkin recipe makes (way) more than you need...but I freeze mine and use the mixture in cookies, cakes, pastries, pies and even soup! Yes, Winter Pumpkin SOUP! Yummo!
The pumpkin mixture:
1 small can of pumpkin puree, if you buy the large can divide in half and freeze half
1 - 8 oz plain cream cheese, softened
1/2 teaspoon of pumpkin pie spice
2 heaping tablespoons of brown sugar or 1 tablespoon of Splenda Brown Sugar
**You will have a lot left so freeze in small containers or an ice cube tray for use later.
The remaining ingredients:
1/2 cup of toasted pecans, toss with olive oil and lightly salt
Crescent rolls in a can, 8 per can...I used 6 cans for party pasties
1/4 - 1/2 cups of carmel topping
Powder sugar & a small amount of water to mix as a glaze.
 Bake at 400 degrees for 10-12 minutes, let cool then glaze & sprinkle with nuts.
See directions & photos below...
Mix pumpkin spread together, set aside.
Open cans and lay out crescents on a baking sheets or clean kitchen counter.
Prepare surface with cooking spray first.
Place 1 tablespoon of pumpkin on the wide end of the crescent...
Wrap the crescent as shown above, then roll shaping a little knot shape.
Place on a baking sheet.
Bake at 400 degrees for 10-12 minutes. If you wish brush the baked tops with softened butter.
Place a small dab of caramel on top of the pumpkin knots.
Then sprinkle the toasted pecans on top.
These are so good...you should plan to make plenty...they will DISAPPEAR!
Yum...Ready for the Glaze...
Make your glaze and drizzle away! Be generous... :)
Oh My...Your taste buds will be happy little campers! 
These Pumpkin Knots are a delish dish!
Serving Dessert with Yummy Style...
NeeCee Signature

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