I've been testing out some new recipes for Thanksgiving, and came up with this pumpkin butter recipe yesterday. Anyone who reads this blog knows how much I love pumpkin butter. Unfortunately it is only sold in stores for a very short time, so I decided to try making my own. This is so easy to make, it literally took me maybe 5 or 10 minutes! You can eat this pumpkin butter on almost anything, but I'm planning on serving it inside crescent rolls for Thanksgiving, so that's my focus today :) These crescent rolls were so delicious. They tasted like a pumpkin spiced cinnamon bun (which was exactly what I was going for!) You can serve these to little one's ready for finger foods, and whoever else might be sitting around your Thanksgiving table!
Here's what you need for 8 crescent rolls:
1 package Pillsbury crescent roll dough
Pumpkin butter:
1/2 cup canned organic pumpkin puree
1/2 tsp pumpkin pie spice
1 tsp maple syrup
2 tbsp honey (more or less depending on how sweet you want it)
1 tbsp lemon juice
Preheat oven to 375F. Roll out crescent roll dough on an ungreased cookie sheet. Mix all ingredients for pumpkin butter together until smooth. Spread about a tbsp of pumpkin butter on each triangle of dough and then roll into a crescent. Place in oven and bake for 12 minutes. Let cool for a minute and serve. Put the rest of your pumpkin butter in a sealed container in the refrigerator. It should keep for 3 to 5 days. Enjoy!
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