With Thanksgiving around the corner, I decided to test out this recipe that is not only easy but delicious as well!
- 1 cup canned or pureed pumpkin
- ½ cup brown sugar
- ¼ cup tofu “cream cheese”
- 1 Tbsp. cornstarch
- ½ tsp. ground cinnamon
- ¼ tsp. ground allspice
- ¼ tsp. ground cloves
- ½ cup coconut oil
- 1 package Pepperidge Farm® Puff Pastry
- ¼ cup turbinado or unrefined sugar
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a food processor, combine the pumpkin, brown sugar, “cream cheese,” cornstarch, cinnamon, allspice, and cloves. Puree to mix.
- Melt the coconut oil, if necessary, and put it in a cup with a pastry brush.
- Unfold one Puff Pastry Sheet and place on the lightly floured parchment paper.
- Arrange the pumpkin mixture lengthwise, down the center of the Puff Pastry Sheet.
- Fold the top and bottom parts of the dough over the filling.
- Cut slits 1 inch apart along the two sides of the rectangle to within ½ inch of the pumpkin mixture.
- Starting at one end, fold the strips over the pumpkin mixture, alternating sides, to “braid” the dough. Continue to fold the dough strips until the pumpkin mixture is covered completely.
- Brush the Puff Pastry with the melted coconut oil. Sprinkle with the turbinado/unrefined sugar.
- Bake uncovered until browned and crisp, about 20 minutes.
- Let cool slightly on racks and serve warm.
You will have about 1 cup left of the canned pumpkin as well as another Puff Pastry Sheet which you can use to create a second Puff Pastry braid or create a second dessert. I decided to create Pumpkin Spice Turnovers, see below.
FTC DISCLAIMER: This post is sponsored by Pepperidge Farm® Puff Pastry. All opinions are my own. I am disclosing this in accordance with the Federal Trade Commission guidelines concerning the use of endorsements and testimonials in advertising.