Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)

Pumpkin Crescent Rolls

1 (8-oz.) package cream cheese, softened
1 (15-oz.) can pumpkin (about 2 cups)
1 (14-oz.) can Sweetened Condensed Milk (NOT evaporated)
2 T. all-purpose flour
2 T. ground cinnamon
1 t. pumpkin pie spice
1 cup pecans, finely chopped
4 (8-oz.) pkgs. refrigerated crescent rolls
½ cup granulated sugar

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Preheat oven to 375°F. In large bowl, blend cream cheese, pumpkin, condensed milk, flour and spices until combined and smooth. Unroll crescent rolls; separate and lay flat. Evenly spread 1½ T. of pumpkin mixture over the uncooked dough. Sprinkle 1 t. chopped nuts over the pumpkin layer, then roll into crescent shape. Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown. Store leftovers covered at room temperature. Makes 32 rolls.

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