Directions
- 1Unroll a crescent roll dough sheet and lay it out on parchment paper.
- 2Spoon about 1/4 cup of Libby's Easy Pumpkin Pie Mix onto the crescent roll dough sheet and spread it evenly.
- 3Lay another crescent roll dough sheet on top of the pumpkin pie filling.
- 4Cut the layered dough into about 1-inch strips using a pizza cutter.
- 5Twist each strip of dough.
- 6Melt a few tablespoons of salted sweet cream butter.
- 7Combine cinnamon and sugar in a small bowl to make a cinnamon sugar mixture.
- 8Brush the melted butter onto each pumpkin pie twist.
- 9Sprinkle a generous amount of the cinnamon sugar mixture over each buttered twist.
- 10Bake the twists at 375°F (190°C) for 15 to 20 minutes, or until golden brown.
- 11Let the pumpkin pie twists cool slightly before serving.
- 12Serve the twists, optionally dipping them in Cool Whip.
Ingredients
- 2 sheets crescent roll dough sheet
- 0.25 cup Pumpkin Pie purée
- 2 tablespoons salted butter
- 1 ground cinnamon
- 4 sugar
- Cool Whip
Equipment
parchment paperpizza cutter
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