Caramel Pumpkin Pie Crescents

Caramel Pumpkin Pie Crescents

Ingredients:

Pumpkin Filling:

1/3 cup canned pumpkin (not pumpkin pie mix)

3 tablespoons sugar

1/2 teaspoon pumpkin pie spice

2 tablespoons caramel topping

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls

Topping:

2 teaspoons sugar

1/8 teaspoon pumpkin pie spice

4 teaspoons caramel topping

1/4 teaspoon coarse sea salt



Directions:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.

Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.

Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.

Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Crock Pot Sweet Potato Casserole

Crock Pot Sweet Potato Casserole

Ingredients:

3/4 cup packed brown sugar

2 tablespoons butter

1 tablespoon pumpkin pie spice

1 tablespoon vanilla

3 1/2lb sweet potatoes, peeled and diced into 1/2-inch cubes

2 cups miniature marshmallows


Directions:

Spray oval 5-quart slow cooker with cooking spray.

In large microwavable bowl, mix brown sugar, butter, pumpkin pie spice, 1 teaspoon salt and 1 tablespoon water. Microwave uncovered on High 1 1/2 minutes, stirring once. Stir in vanilla. Add sweet potatoes; stir to coat thoroughly.

Pour mixture into slow cooker. Cover; cook on High heat setting 3 1/2 to 4 hours or until fork tender. Reduce to Warm heat setting until ready to serve.

Stir mixture; top with marshmallows, and cover 1 to 2 minutes or until marshmallows melt slightly.