Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 can (16.3 oz)
1/2 cup coarsely
1/4 cup (not pumpkin pie mix)
1/4 cup
1 teaspoon
2 tablespoons , melted (not margarine)
optional glaze – see tips below for recipe
(see tips below)
DIRECTIONS:
1: Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Spray with cooking spray.
2: Separate dough into 8 biscuits. Cut each biscuit into 10 pieces.
3: In large bowl, mix biscuit pieces, pecans, canned pumpkin, sugar and pumpkin pie spice until well mixed. Spoon heaping 1/4 cupfuls dough on cookie sheet.
4: Drizzle with melted butter. Bake 14 to 18 minutes or until golden brown. Cool 2 minutes. Glaze if desired (see tips below for recipe).
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Darlene’s Tips: For glaze, start with about 1 cup . Add a bit of the pumpkin pie spice and mix. Add a few drops of milk at a time and stir until you get your desired consistency. You can also add a teaspoonful of canned pumpkin for more flavor and coloring. Drizzle glaze over warm fritters and let set for a few minutes. You can use if you want or use a mix of any of your favorite spices like cinnamon, clove, ginger or nutmeg will work too or is awesome.
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