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5 from 1 vote

Mini Pumpkin Pie Crescents Recipe

These taste just like mini pumpkin pies!  I took them right out of the oven and served with cool whip and vanilla ice cream!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: dessert recipe made with pumpkin, non-traditional pumpkin pie, Pumpkin Pie Recipe, Thanksgiving dessert
Servings: 32
Calories: 22kcal

Equipment

Ingredients

  • 2 tubes refrigerated crescent rolls
  • 4 ounces cream cheese (½ a block)
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 2 Tablespoons pumpkin pie spice
  • 7 Tablespoons granulated sugar
  • 1 Tablespoon ground cinnamon

Instructions

  • Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
  • Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine! Makes 32
  • Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes, or until golden in color.

Notes

  • I would not suggest using pumpkin pie filling for this recipe. You will not get the flavor that you want from the dish, plus this recipe is simple enough that you only need to add a couple of extra ingredients and get a lot better flavor for the mini pumpkin pies.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 18mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1213IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg