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Preparation Time : 30
Cook Time : 14
Total Time : 44
2cups all-purpose flour
1tablespoon baking powder
1cup nonfat milk
3tablespoons unsalted butter
1teaspoon pumpkin pie spice
3tablespoons brown sugar, firmly packed
1cup solid pack pumpkin
1teaspoon brandy extract
1. Preheat oven to 450°F Combine flour, sugar, baking powder, pumpkin pie spice and salt.
2. Cut in Parkay with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in currants, if desired.
3. Add pumpkin, milk and brandy extract; stir just until blended.
4. Place dough on heavily floured surface; knead 30 seconds, or just until dough is no longer sticky. (Do not overwork dough.) Roll out dough to 1/2-inch thickness on lightly floured surface. Cut into circles with 2-1/2-inch round biscuit or cookie cutter, rerolling dough scraps as necessary. Place, 1 inch apart, on ungreased baking sheet.
Bake 13 to 15 minutes, or until golden brown. Serve warm.
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