"Hunger is the best sauce in the world."--Cervantes

Pumpkin-Pecan Braid Recipe

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This recipe for Pumpkin-Pecan Braid, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte McMillen
Added: Thursday, July 20, 2006


Coffee Cake:
3/4 c. canned pumpkin
1/3 c. firmly packed brown sugar
1 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg, separated
1/2 c. chopped pecans
1 (8 oz.) can crescent dinner rolls

1/2 c. powdered sugar
2 to 3 tsp. milk
1 T. chopped pecans

Heat oven to 350. Spray cookie sheet with nonstick cooking spray. In medium bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and egg yolks. Blend well. Stir in 1/2 cup pecans.
Unroll dough onto sprayed cookie sheet. Firmly press edges and perforations to seal. Press to form 13" x 7" rectangle.
Spread filling in 3 1/2"-wide strip length-wise down center of dough rectangle to within 1" of ends.

With scissors or sharp knife, make cuts 1" apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy, and
brush over dough.

Bake at 350 for 20-30 minutes or until deep golden brown.
Immediately remove from cookie sheet and place on serving

In small bowl, blend powdered sugar and enough milk for
desired drizzling consistency. Drizzle over warm coffee
cake. Sprinkle with 1 T. pecans.




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