Mini Pumpkin Pie Crescent Rolls are a quick and easy recipe and perfect way to use leftover pumpkin. If you are looking for another delicious pumpkin recipe for your fall baking list, then you’ve found it! For an easy fall breakfast recipe try these Pumpkin Pie Bombs, as well! Pumpkin pie bites are the perfect and easy alternative to a classic pumpkin pie.
Pumpkin Pie Crescent Rolls
These delicious bites made with a quick and simple pumpkin filling wrapped in a flaky crust made in about 20 minutes are a delicious and easy way to enjoy pumpkin pie. It’s a quick dessert for busy weeknight, but you can serve it for breakfast or brunch, too.
Whether you’re making pumpkin pie and have leftover pumpkin, or you want to try something new, this easy pumpkin recipe is great choice.
So, are pumpkin pie crescent rolls breakfast, dessert or just a snack? Well, I could say, they’re all that!
They are delicious new fall breakfast or just a quick snack inspired by pumpkin pie. But they are equally satisfying as a dessert!
These crescent rolls are an easy way to use leftover pumpkin, whether you have pumpkin pie filling or puree pumpkin.
Making your own pumpkin pie filling couldn’t be easier! All you have to do is mix pumpkin puree with egg yolk, sugars, and spices. Once you have a thick filling, you simply fill your puff pastry with it.
For this recipe, I used puff pastry sheets and not refrigerated crescent rolls. I wanted a flaky crust, but you can use them both.
Spread a thin layer of pumpkin pie filling over the puff pastry sheets, cut into triangles, roll tightly and arrange onto a baking sheet. After 20 minutes and with just a few ingredients you have a hand-held pumpkin pie!
You are going to love these Mini Pumpkin Pie Crescent Rolls! They are the perfect warm and cozy treat with a cup of coffee on a fall day.
Mini Pumpkin Pie Crescent Rolls are delicious new fall breakfast or just a quick snack inspired by pumpkin pie. But they are equally satisfying as a dessert!
- 1 17oz.package (2 sheets) store-bought puff pastry-thawed
- 1 ¼ cup pumpkin puree (place pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture)
- ¼ cup light brown sugar
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon all-spice
- 2 egg yolks
- Preheat the oven to 375 F. Line baking sheets with parchment paper and set aside.
- To make the pumpkin pie filling in a bowl stir together reduced pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg allspice and egg yolks to blend evenly.
- Unfold puff pastry on lightly floured surface, spread out the sheet so that it is flat. Roll out just slightly, using a rolling pin, then spread half of filling on each sheet.
- Starting on the wider side with a pizza cutter or a sharp knife, cut into long triangles (triangles should be about 2 ¾ -3 inches wide and about 9-10 inches high).
- Gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
- Bake 15 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.