Pumpkin Bake

I make this in the hospitality trio but you could make it in the 8X8, 9X13, platter, or cut in 1/4 and make in the mini bean pot without the lid

Ingredients:

2 cans crescent rolls
16 oz cream cheese
15 oz pumpkin puree
1 tsp vanilla
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2/3 c. brown sugar
Optional -- melted caramel and cool whip

Place the crescent rolls in the hospitality trio.  Put 3 triangles on each side the last 4 in the base.  Make sure to put the large parts of the triangle in the base and press them all together.

Mix cream cheese, pumpkin, vanilla, cinnamon, nutmeg, ginger, and brown sugar.  When it is all well mixed pour into the crescent rolls.  Flip the tips of the crescent rolls over the pumpkin mixture.

 

Place in the oven at 350 for 20-30 min until a nice golden brown on top.  Let cool and drizzle with caramel and serve with cool whip.  Enjoy