This pumpkin pie twist recipe by Catherine’s Plates tutorial requires only 5 ingredients to make and takes only a few steps. These can easily be made in big batches because you would only need to use 2 tablespoons for each crescent roll tube. This would be great to serve something that is pumpkin pie flavor that is not in pie form. They’re small and easy for an appetizer or dessert bites. I think this recipe is a winner, and Catherine’s Plates comes out with some of the easiest recipes that require canned crescent rolls or biscuits.
Ingredients:
- 1 (8 ct) tube refrigerated crescent roll originals
- 1 (14 oz) can pumpkin pie mix (you will only need 2 tbsp from the can)
- 2 tbsp butter melted
- 1 tbsp sugar
- 1-2tsp ground cinnamon
- whipped topping or cool chip for dipping, optional
Directions:
First, preheat the oven to 375F. Take the crescent dough out of the can and lay it out on a clean cutting board. Cut it into 2 halves and spread them open. On one half of the dough, spread 2 tablespoons of pumpkin pie mix to cover the whole thing. Place the other half of the dough on top.
Next, use a pizza cutter or a long knife to cut the dough into 8 strips. Place the strips onto a baking sheet with parchment paper. On top and bottom of the strips, twist twice and lay back down. Continue to watch Catherine’s Plates tutorial for the full instructions and details.
Overall, I would love to make these this fall and for the holidays because it requires little effort to make. Also, this is a budget-friendly Fall dessert to make, and you can play around with this recipe too. Some might add cream cheese or cinnamon inside the twists, so be creative because it’s a basic recipe to follow along with.
