Pumpkin Pie Breakfast Bake

• Vegetarian

• Produce

  • 1/2 cup Pumpkin, canned

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 can Evaporated milk

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 tsp Cinnamon, ground
  • 2 cans Pillsbury grands! pumpkin spice rolls with icing

• Nuts & Seeds

  • 2/3 cup Pecans

Found on pillsbury.com

Description

Ingredients

• 2 cans Pillsbury™ Grands!™ pumpkin spice rolls with icing
• 4 eggs
• 1/2 cup canned pumpkin
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 can (5 oz ) evaporated milk
• 2/3 cup coarsely chopped pecans

Directions

• 1 Heat oven to 375°F.
• 2 Separate dough from both cans into 10 rolls. Cut each into 8 pieces; place in ungreased 13x9-inch (3-quart) glass or ceramic baking dish.
• 3 In medium bowl, beat eggs, pumpkin, brown sugar, cinnamon and milk with whisk until well blended. Pour evenly over cut rolls in dish. Sprinkle pecans over top.
• 4 Bake uncovered 30 minutes. After 30 minutes, cover baking dish with foil. Bake covered 10 minutes longer or until top is browned.
• 5 Remove from oven to cooling rack. Uncover; cool slightly, about 10 minutes. Pour icing evenly over top.

Nutrition