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Impress your guests (or yourself!) with this beautiful braided Pumpkin Maple Danish. It’s surprisingly easy to make and bursting with fall flavors!
I don’t know if a danish is considered a breakfast food or dessert, but either way, this Pumpkin Maple Danish goes great with coffee. This recipe uses a ready made pie crust, so it’s quick and easy. Just mix up the delicious pumpkin filling, braid and bake!
Just look at that drizzle on top! It’s caramel and cream cheese icing and it goes so well with the milk pumpkin maple filling. Add some nuts for crunch and you’ve got a perfect fall dessert. Or breakfast. Whatever-I’m not judging. 😉
What you’ll need to make a Pumpkin Maple Danish:
- pie crust
- pumpkin puree (not pie filling) It’s easy to make in a pressure cooker! Check out my Crockpot Express Pumpkin Puree.
- maple syrup
- maple extract
- brown sugar
- pecans and almonds
- egg (not shown)
- pumpkin pie spice
- caramel and cream cheese icing for drizzling on top (try my yummy Caramel Cream Cheese Icing from this brownie recipe!) If you don’t want to make icing, you can also purchase a filled pastry bag like this one from Pillsbury.
First make the pumpkin maple filling by blending together the ingredients in a mixing bowl.
Next, roll the crust out on a floured surface. Add the pumpkin filling to the center of the crust, leaving space around the edges for braiding. Sprinkle the filling with half of the nuts.
To braid the pastry, first cut a “flap” to fold down at the top. Then make 1/2″ diagonal slices down towards the filling. Leave a little at the bottom to fold up. Fold the top down, and then alternate the side pieces to get the braided effect. Fold the bottom flap up and cover with the last few side pieces.
In a small bowl, mix the egg white, pumpkin pie spice and some brown sugar. Brush the pastry with the mixture. If desired, drizzle a little bit of caramel and sprinkle with nuts before baking.
Transfer the danish to a parchment lined baking pan and bake. While it’s baking, check out some of my other fall favorites. There’s something for everyone-apples, pumpkin, caramel, s’mores…I love fall food!
Move the cooked pastry to a cooling rack and drizzle with more caramel and cream cheese icing. Sprinkle remaining nuts on top. Serve warm with coffee or a pumpkin spice latte!
Pumpkin Maple Danish
- Preheat oven to 350*
- In a bowl, mix pumpkin, egg yolk, maple syrup, 2 tbsp brown sugar, maple extract, half of the pecans and half of the almonds.
- Lightly flour the surface of a cutting board and roll pie crust smooth.
- Pour pumpkin mixture in the middle of the crust and spread to form a rectangle. Leave about 3” on both sides of the pie, and 1” on the top and bottom clear.
- Make diagonal cuts every 1/2 inch down both sides of the pie crust. Lightly brush sides with water.
- Fold the top over the pumpkin. Alternate folding left and right pie crust pieces over the pumpkin mixture to form a braid, tucking the bottom flap up under the last side pieces.
- In a small bowl, whisk egg white, pumpkin spice, and 1 Tbsp brown sugar. Brush mixture atop pumpkin braid. If desired, drizzle with a little caramel and sprinkle a few more nuts on top before baking (otherwise, just leave them for topping.)
- Place danish onto a parchment paper lined oven safe dish and bake for 45 minutes, or until the crust is golden brown.
- Remove from the oven. Drizzle caramel and cream cheese icing atop. Sprinkle remaining pecans and almonds. Serve warm with coffee or a pumpkin spice latte!