Thanksgiving Pumpkin Crescent Rolls Recipe
 
 

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
1 (14 ounce) can  Sweetened Condensed Milk (NOT evaporated milk)
2 tablespoons flour
2 tablespoons cinnamon
1 teaspoon pumpkin pie spice
1 cup pecans, finely chopped
4 (8 ounce) packages refrigerated crescent rolls
1/2 cup granulated sugar

DIRECTIONS:
Preheat oven to 375 degrees.
In a mixer bowl, blend cream cheese, pumpkin, flour and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar.
Bake 11 to 13 minutes or until slightly golden brown.

Pumpkin Pie Squares

INGREDIENTS:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 cup butter
  2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 egg whites
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
 1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter
1 cup whipped cream (optional)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.
In a large deep metal bowl, beat egg whites until soft peaks form.
Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove. Pour custard into baked crust; bake for 30 minutes or until firm.
Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.