Trick or Treat: Pumpkin Pie Pinwheels Recipe

Directions

1. Set your oven to 425°F (220°C). Roll out the two pie crusts onto a greased baking sheet.
2. In a small bowl, mix together 1 cup of mashed pumpkin (first pressed dry with paper towels), 3 tablespoons of whipped cream cheese, 1/4 cup of white sugar, 2 teaspoons of ground cinnamon, and 1 teaspoon of ground nutmeg. Evenly spread this filling over both pie crusts.
3. Carefully roll up each pie crust into a log. Brush all sides of each log with the beaten egg white.
4. In another small bowl, stir together the remaining 1/4 cup of white sugar and 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the tops of the logs.
5. Bake for 15 to 20 minutes, until the rolls are golden brown.
6. While the rolls bake, microwave the 1/4 cup of canned cream cheese frosting until it is melted and easy to drizzle. Once the rolls come out of the oven, drizzle the melted frosting over them.
7. Let the rolls cool completely, then slice them into 1/2-inch thick pinwheels.