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Pumpkin Pie Cinnamon Roll Casserole
Ingredients
  • 12oz. can refrigerated Cinnamon Rolls with Icing
  • subheading: For pumpkin pie filling:
  • 1 ¾ cup ( 1- 15 oz. can) pumpkin puree
  • 1 ¼ cup evaporated milk
  • 2 large (or 3 small) eggs slightly beaten
  • ¾ cup light brown sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • subheading: Pecan streusel topping:
  • ½ cup 1 Tbsp. light brown sugar
  • ½ cup 1 Tbsp. all-purpose flour
  • 4 Tbsp. butter-melted and cooled
  • ½ cup pecans-chopped (reserve a few pecan halves for garnish on top)
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