Pumpkin rugelach (3 pieces or 25% of the whole)

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Ingredients:Pie crust, frozen, ready-to-bake, 1 crust, single 9" Pumpkin, canned, without salt, 1 cup Brown Sugar, 6 tsp packedButter, salted, 2 tbspCinnamon, ground, .5 tsp Pumpkin Pie spice, .5 tsp Vanilla Extract, 1 tsp
Directions
Thaw pie crust if necessary

In a saucepan on medium heat, combine
pumpkin,
2 tablespoons butter,
2 tablespoons brown sugar,
½ tsp pumpkin pie spice, and
½ teaspoon cinnamon, and stir occasionally until mixture begins to bubble.

Reduce heat to low and cook for 10 minutes, until mixture thickens and any water has evaporated.

Remove from heat and stir in vanilla.
Let it cool completely.
Preheat oven to 375
Lay out pie crust on flat surface. Try to make it a rectangular shape and flatten it to a thinner thickness than pie crust.
Spread on the pumpkin mixture.
Beginning at one end of the rectangle, roll it into a spiral. If neceesary, seal the other end with a bit of water.

Slice into 12 pieces.

Bake until golden brown.

Serving Size: Makes 4 servings, Each serving is 3 pieces.

Number of Servings: 4

Recipe submitted by SparkPeople user HAWKTHREE.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 261.0
  • Total Fat: 16.1 g
  • Cholesterol: 15.1 mg
  • Sodium: 247.8 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.1 g

Member Reviews
  • NASFKAB
    Great - 6/12/20