Mini Pumpkin Pie Crescent Rolls Recipe
These Mini Pumpkin Pie Crescent Rolls are a delightful twist on traditional pumpkin pie. Flaky puff pastry is filled with a spiced pumpkin mixture, rolled into crescent shapes, and baked to golden perfection. Perfect for fall gatherings or a sweet treat anytime.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes about 16 mini crescent rolls 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Pie Filling:
- 1 ¼ cup pumpkin puree (excess moisture removed)
- 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
For Assembly:
- 1 17oz.package (2 sheets) store-bought puff pastry, thawed
Instructions
- Preheat Oven: Preheat the oven to 375°F and line baking sheets with parchment paper.
- Prepare Filling: In a bowl, mix together pumpkin puree, sugars, spices, and egg yolks until well combined.
- Assemble: Roll out puff pastry sheets, spread filling evenly, then cut into triangles.
- Shape: Roll each triangle into a crescent shape and place on baking sheets.
- Bake: Bake for 15 minutes until golden brown.
- Serve: Serve warm, dusted with powdered sugar if desired.
Notes
- For a festive touch, sprinkle with cinnamon sugar before baking.
- These can be made ahead and stored in an airtight container, but are best enjoyed fresh.
Nutrition
- Serving Size: 1 mini crescent roll
- Calories: 120
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Pumpkin, Pie, Crescent Rolls, Dessert, Fall Recipe
