Pumpkin Pie pinwheelsAn 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 Pumpkin Pie Pinwheel recipe is so simple it doesn’t require a fork. No Trick, all Treat! 

Ingredients:

2 pie crusts, store-bought or a recipe of your choice

1 cup mashed pumpkin  (remove moisture by setting on paper towels)

3 tablespoons whipped cream cheese

1/2 cup white sugar

3 tsp. ground cinnamon

1 tsp. ground nutmeg

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, 3 tablespoons of whipped cream cheese, 1/4  cup white sugar, 2 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 15-20 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. 

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This mouth-watering seasonal favorite is adapted from an original recipe by one of our  very talented MidLife Road Trip interns and budding baker, Jessica Kemper. Jessica is enrolled at USF St. Petersburg, majoring in Journalism and Mass Communications.

Please be sure you join us on Twitter  this Sunday (October 28th) during #SundaySupper.  We’ll be meeting up at 7:00 pm (Eastern) for  the #SundaySupper live chat talking about all things Halloween.  Just follow the #SundaySupper hashtag, or you can follow on  TweetChat.

Check out these delicious Halloween inspired dishes from the #SundaySupper cooks and bakers!

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