An Autumn treat: Pumpkin Pie Pinwheels
Now that fall has arrived, it’s time to whip up a few seasonal treats. Here’s a twist on the classic pumpkin pie. This version is simple, quick and doesn’t require a fork. Recipe Below.
Ingredients:
2 pie crusts, store-bought or a recipe of your choice
1 cup mashed pumpkin
3/4 cup white sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tbsp. butter or margarine
1 egg white, beaten
¼ cup canned cream cheese frosting
Directions: Preheat oven to 425 degrees. Roll pie crusts onto a greased cookie sheet.
In a small bowl, combine pumpkin, ½ cup white sugar, 1 tsp. cinnamon and 1 tsp. nutmeg. Spread pumpkin filling evenly on the two pie crusts.
Roll up pie crusts. Brush each side with egg white.
In a small bowl, stir together ¼ cup sugar and 1 tsp. cinnamon. Sprinkle evenly on top of rolls.
Bake for 15-2o minutes, or until golden.
Meanwhile, melt the frosting in microwave, and use to drizzle as desired over finished rolls.
Once cooled, slice the rolls into ½ inch thick pinwheels.
Makes about 20 pinwheels.
This mouth-watering seasonal favorite submitted by our very talented MidLife Road Trip intern and budding baker, Jessica Kemper. Jessica is enrolled at USF St. Petersburg, majoring in Journalism and Mass Communications.
