Pumpkin pie is an interesting dessert. People either love it and countdown the time until fall arrives. OR people despise it. I happen to love it, and my husband hates it.... This means MORE FOR ME (it also means I make an apple pie as well)! Anyways, I saw this recipe on Pilsbury's website and decided that I needed to give it a try. I modified the recipe to my tastes by taking out the nuts and using brown sugar (I also did not use 4 packages of rolls). These lovely rolls definitely satisfy any pumpkin pie craving! In addition to being yummy they are really easy to put together!
In baby news, this weekend is my shower with my Mom's friend and my friend Amanda. I am really excited and can't wait to see everyone. A lot of my Nicky's co-workers are coming and I miss have been missing them lately! It is suppose to be crappy outside so after the shower we are having the grandparents over to eat chili and relax at our house (maybe a mini cloth diaper 101 will be in store as well....)!
1 (4 oz.) package cream cheese, softened
1 cup canned pumpkin
1/8 cup sweetened condensed Milk
1 tsp all-purpose flour
1 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
2 (8 oz.) packages refrigerated crescent rolls
1/2 cup Brown Sugar
Preheat oven to 375°F.
Mix cream cheese, pumpkin, sweetened condensed milk, flour and spices in large bowl until combined and smooth.
Unroll crescent rolls; separate and lay flat. Spread 1 1/2 tablespoons pumpkin mixture evenly over uncooked dough and roll into crescent shape.
Sprinkle tops of rolls with brown sugar. Place on baking sheet. Bake 10-12 minutes or until slightly golden brown.