Pumpkin Pie Pinwheels
When you need a quick dessert, turn to these Pumpkin Pie Pinwheels. They are quick to whip up and the ingredients are easy to keep on hand. You and your guests will love them.
Pumpkin is one of my favorite ingredients to create a recipe around. You can make it sweet or savory and as an ingredient, it’s very healthy. It is very high in vitamin A and can help prevent heart disease, cancer and degenerating signs of aging. It’s also great for your vision, helping protect the retina of the eye from macular degeneration. As a bonus, they are also super low in calories, until you make a pie out of them. (Lest you think I’m a know it all, I found most of this information HERE.)
The problem with living on a tiny island, and really, it’s a little thing, is that sometimes it’s very hard to find things you are used to. Seriously, there is no pumpkin here. So, while other bloggers are sharing loads of pumpkin recipes, I have to be very selective. I brought exactly 3 cans of pumpkin from the States. This recipe used the last of the second can. I am saving the third can for Thanksgiving, in case my back up plan doesn’t come through. You never know about customs you know.
After I made my last pumpkin recipe, these tasty and quick disappearing Pecan Pumpkin Muffins, I had a cup of pumpkin left in the refrigerator. I couldn’t let it go to waste and it wasn’t enough for a pie, so I made these yummy pinwheels. They are super tasty and easy to make too. One word of advice. Eat them when you make them. The dough gets a little soggy in the refrigerator. Plus, they taste better warm.
This recipe uses crescent roll dough, which I was super happy to find here.
Roll it all the way out and pinch together all of the seams.
Spread your batter over the dough, leaving about an inch all the way around.
Roll your dough on the long side.
Pinch your seams together well.
Flip your pinwheel so the seam side is down.
- 1 cup pure pumpkin puree
- 1 egg
- 1 Tbsp whipping cream
- ⅓ cup sugar
- 1 Tbsp melted butter
- 1 tsp ground cinnamon + a little extra for dusting
- ½ tsp ground cloves
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup powdered sugar
- ½ cup cream cheese, softened
- 2 Tbsp milk
- Preheat oven to 350°.
- On a baking sheet, roll out crescent roll dough and pinch the seams together well.
- In a medium bowl, combine pumpkin, egg, whipping creams, butter, sugar and spices.
- Spread over dough, leaving 1 inch clear all the way around.
- Roll dough long ways.
- Pinch seams together and turn so seam side is down.
- Bake for 20 minutes, until deep golden brown.
- While the pinwheel is baking, mix the glaze and dipping sauce.
- For the glaze, mix 1 Tbsp milk and 3 Tbsp powered sugar.
- For the dipping sauce, mix the cream cheese, 1 Tbsp milk and ⅓ cup powdered sugar well.
- When the Pumpkin Pie Pinwheel comes out of the oven, brush the glaze it and then sprinkle with cinnamon.
- Slice and serve warm with the dipping sauce.
Super simple and oh so tasty. I’m all about the pumpkin this time of year, no matter how warm it is outside. How about you? What is your favorite pumpkin recipe? Leave me a link in the comments please.