Pumpkin Wreath
Ingredients
Instructions
- Heat oven to 375 degrees F.
- Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended.
- In separate bowl, combine pumpkin, pumpkin pie spice, egg yolk and 1/4 cup of the remaining sugar.
- Unroll both cans of crescent dough; separate into 16 triangles.
- Arrange triangles on large parchment-covered baking sheet to resemble wreath, with short sides of triangles leaving 4-inch circle in center and overlapping edges of dough as necessary.
- Press overlapping edges of dough to flatten.
- (It is ok for the dough to hang over edges of baking sheet.)
- Spread cream cheese mixture onto dough to within 1 inch of points.
- Spread pumpkin mixture over cream cheese mixture.
- Pull end points of triangles over fillings, then tuck under dough in center to form ring.
- (Dough will not completely cover filling.)
- Bake 25 to 30 min.
- or until deep golden brown.
- Cool 5 min.
- Meanwhile, add milk to remaining sugar; whisk until blended.
- Drizzle glaze over dessert; sprinkle with nuts.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).