BUY FRIDGE MAGNETS

Turn classic holiday pantry ingredients--canned pumpkin, spices, pecans--into a lazy-morning treat. This braid comes together easily with crescent roll dough, and the aroma will surely be a wake-up call for your family!

INGREDIENTS
Coffee Cake
3/4 cup canned pumpkin (not pumpkin pie mix)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
1 tablespoon chopped pecans

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
5. In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
4 teaspoons sugar
1 cup milk
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup whipped topping or whipped cream
1 1/2 cups sliced strawberries

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3. Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.

4. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

5. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.

6. Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.