pumpkin pie croissant

Name: PUMPKIN PIE CROISSANT
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 2 - tubes of refrigerated crescent rolls; ## PUMPKIN PIE FILLING:; 1/2 - 8 oz.block of cream cheese; 1 cup(s) canned pumpkin (not pumpkin pie filling); 1 1/2 teaspoon(s) pumpkin pie spice; 3 tablespoon(s) sugar or splenda

(8 RATINGS)

1.71K Pinches 2 Photos

Lucille Hoerle

Summit, NY

Updated on Nov 5, 2011

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!

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 4-6 serving(s)

Ingredients

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

How To Make pumpkin pie croissant

Step 1

Roll each crescent roll out and cut lengthwise in 2.

Step 2

Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy.
Step 3

Spread 1 tablespoon (or more) of the filling along the crescent roll and roll it up.
Step 4

Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
Step 5

Bake at 375 F degrees for 15-18 minutes.
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