Beat the pumpkin, cream cheese, cinnamon, ginger, nutmeg and 3 tablespoons of sugar together until creamy. Stir in the finely ground pecans and the bourbon.
On a clean work surface, sprinkle 1 tablespoon of the sugar over about the size of your puff pastry sheet and lay the sheet over. Roll the sheet to form a 10x12 inch rectangle.
Spread the pumpkin mixture over the pastry sheet to within 1/2 inch of the edges. Starting at the short end, roll the sheet to the middle and then do the same with the other end. The twin rolls should be touching.
Place the roll in the freezer while you pre heat the oven to 425F. At this point you can also wrap and freeze the roll to bake another day. Just slightly defrost before baking.
Once the oven is pre heated, take the roll out of the freezer, trim the ends and cut crosswise into 12 equal pieces. Place the pieces, cut side down, on a parchment lined baking sheet. Brush each piece with a little of the egg wash and bake for 14 to 18 minutes. Best served warm.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!