PUMPKIN PIE CROISSANT

Lucille Hoerle Recipe

By Lucille Hoerle hoerlel

Keri of Shaken Together shared these easy to make Pumpkin Pie Croissants on her blog recently and they quickly became one of our favorites. They are really fast to make plus taste delicious. Sometimes I don’t feel like making everything from scratch and this is a recipe which fits the bill. The croissants are made from refrigerated crescent rolls.

Also thanks to Beach Cottage Decorating!


Recipe Rating:
 7 Ratings
Serves:
4-6
Prep Time:
Cook Time:

Ingredients

2
tubes of refrigerated crescent rolls
PUMPKIN PIE FILLING:
1/2
8 oz.block of cream cheese
1 c
canned pumpkin (not pumpkin pie filling)
1 1/2 tsp
pumpkin pie spice
3 Tbsp
sugar or splenda

Directions

1
Roll each crescent roll out and cut lengthwise in 2.
2
Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy.
3
Spread 1 tablespoon (or more) of the filling along the crescent roll and roll it up.
4
Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
5
Bake at 375 F degrees for 15-18 minutes.