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