Mini Pumpkin Pie Crescent Rolls - Chef Fun Kitchen

Mini Pumpkin Pie Crescent Rolls

Mini pie Crescent Rolls square measure a fast and straightforward direction and ideal thanks to use leftover pumpkin. If you're trying to find another delicious pumpkin direction for your fall baking list, then you’ve found it!  For a straightforward fall breakfast direction strive these pie Bombs, as well! pie bites square measure the right and straightforward different to a classic pie.

These delicious bites created with a fast and straightforward pumpkin filling wrapped during a flaky crust created in concerning twenty minutes square measure a delicious and straightforward thanks to get pleasure from pie. It’s a fast course for busy night, however you'll serve it for breakfast or brunch, too.

Mini Pumpkin Pie Crescent Rolls
Mini Pumpkin Pie Crescent Rolls

These crescent rolls square measure a straightforward thanks to use leftover pumpkin, whether or not you've got pie filling or puree pumpkin.

For this direction, I used puff pastry sheets and not cold crescent rolls. I needed a flaky crust, however you'll use them each.

Mini Pumpkin Pie Crescent Rolls


  • 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


  1. Preheat the oven to 375 F. Line baking sheets with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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).
  5. Gently roll each triangle into a crescent and arrange onto the baking sheet leaving 2 ½ inches apart.
  6. Bake 15 minutes or until golden brown. Serve warm. Dust with powdered sugar if desired.

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