Pumpkin-pecan Braid

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup canned pumpkin
• 1/3 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1 egg, separated
• 1/2 cup chopped pecans
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1/2 cup powdered sugar
• 2 -3 teaspoons milk
• 1 tablespoon chopped pecans

Recipe

• 1 preheat oven to 350°f.
• 2 spray cookie sheet with nonstick cooking spray.
• 3 combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
• 4 stir in 1/2 cup pecans.
• 5 unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
• 6 press to form 13 x 7-inch rectangle.
• 7 spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
• 8 with scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
• 9 fold strips at an angle across filling, overlapping ends and alternating from side to side.
• 10 beat egg in a small bowl until foamy; brush over dough.
• 11 bake 20 to 30 minutes or until deep golden brown.
• 12 immediately remove from cooking sheet to a serving platter.
• 13 blend powdered sugar and enough milk to make drizzling consistency.
• 14 drizzle over warm coffee cake.
• 15 sprinkle with pecans.