Monday, October 15, 2012

'Tis the Season for Fall - Mini Pumpkin Pie Crescents

Pumpkin Pie is not my favorite pie because it sometimes is just, well, just too pumpkin-ish for me. However, in small doses such as in these Mini Pumpkin Pie Crescents, the taste is just right. Hmm...

Mini Pumpkin Pie Crescents

2 tubes refrigerated crescent rolls
1/2 block cream cheese (4 ounces)
1 cup canned pumpkin
2 tablespoons pumpkin pie spice
7 tablespoons granulated sugar
1 tablespoon ground cinnamon

Combine cream cheese, canned pumpkin, 1 tablespoon pumpkin pie spice and 3 tablespoons 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 halfway down the cut crescent. Roll up each crescent starting from the thick end to the thin end.

Mix together 4 tablespoons sugar, 1 tablespoon pumpkin pie spice and 1 tablespoon 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.

Recipe from / Picture from

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