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Pumpkin Pie Twists

Yield: 12
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Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

  • 1 Pillsbury pie pizza crust
  • 1/2 cup pumpkin puree
  • 2 tablespoons granulated Splenda
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon powdered sugar

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Add the pumpkin puree, Splenda, pumpkin pie spice, cinnamon, and vanilla extract to a bowl. Stir to combine and set aside.
  • Unroll the pizza dough on a clean surface. Make sure the dough is stretched out and cut the dough in half lengthwise. You should have two rectangle shapes.
  • Spread the pumpkin mixture over one half of the pizza dough. It's ok if there is some pumpkin leftover.
  • Place the second dough on top of the first one making sure the edges are lined up. Use a pizza cutter to cut the dough into 12 strips.
  • Transfer the strips to the baking sheet. Pick up one and of the strip and twist it two times. Pick up the other end and twist it two times. Make sure to leave space between each of the twists because the bread will expand.
  • Bake for 10 minutes or until the dough is cooked through and golden.
  • Let the pumpkin pie twists cool slightly before adding the powdered sugar.