Pumpkin Pie Crescents Recipe
Introduction
These Pumpkin Pie Crescents are a delightful twist on traditional pumpkin pie, combining the flaky texture of crescent rolls with a creamy, spiced pumpkin filling. Perfect for a quick fall treat or a festive breakfast, they’re easy to make and irresistibly delicious.
Ingredients
- 8 ounces refrigerated crescent rolls (1 can)
- ½ cup canned pumpkin pie filling (or pumpkin pie mix)
- 1 egg yolk
- ½ teaspoon pumpkin pie spice
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- ½-1 tablespoon milk
Instructions
- Step 1: Preheat your oven to 375°F and line a baking pan with parchment paper.
- Step 2: In a bowl, mix together the pumpkin pie filling, egg yolk, and pumpkin pie spice until well combined.
- Step 3: Unroll the crescent dough and place about 1 slightly heaping tablespoon of the pumpkin mixture on the wide end of each crescent triangle.
- Step 4: Roll the crescent dough starting from the large end, pinching the sides slightly to prevent filling from leaking. It’s okay if a little filling escapes. Place the rolled crescents on the prepared pan.
- Step 5: Bake for 10 to 12 minutes, or until the crescents are golden brown.
- Step 6: While baking, whisk together powdered sugar, maple syrup, and milk until smooth to create the glaze. Transfer the glaze to a small zip-top bag.
- Step 7: Let the crescents cool on the pan for 10 minutes. Snip a small corner off the zip-top bag and drizzle the glaze over the crescents before serving. Enjoy them warm.
Tips & Variations
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg inside the pumpkin filling before rolling.
- Use cream cheese blended with the pumpkin filling for a richer texture.
- If you prefer less sweetness, reduce the powdered sugar in the glaze or omit it entirely.
- Try drizzling with honey instead of maple syrup for a different glaze flavor.
Storage
Store any leftover crescents in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in a 300°F oven for about 5 minutes. The glaze is best added just before serving to maintain its texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned filling?
Fresh pumpkin can be used, but it should be cooked and pureed with sugar and spices beforehand to match the texture and sweetness of canned pumpkin pie filling.
Can I prepare these crescents ahead of time?
You can assemble the crescents and refrigerate them unbaked for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
PrintPumpkin Pie Crescents Recipe
These Pumpkin Pie Crescents are a delightful and easy-to-make fall treat combining flaky crescent roll dough with a spiced pumpkin filling. Topped with a sweet maple glaze, they bake up golden and warm for a perfect seasonal snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crescent Rolls
- 8 ounces refrigerated crescent rolls (1 can)
Filling
- ½ cup canned pumpkin pie filling (or pumpkin pie mix)
- 1 egg yolk
- ½ teaspoon pumpkin pie spice
Glaze
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- ½–1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper to prevent sticking and make cleanup easier.
- Mix Filling: In a small bowl, combine the canned pumpkin pie filling, egg yolk, and pumpkin pie spice until well blended to create the spiced pumpkin filling.
- Prepare Crescents: Unroll the refrigerated crescent rolls and lay them flat on a clean surface. Place about 1 slightly heaping tablespoon of the pumpkin mixture onto the wide end of each crescent.
- Roll Crescents: Starting at the large end, roll each crescent over the filling once, then gently pinch the sides to keep the filling contained as you continue rolling. Some filling may leak out, which is fine. Arrange the rolled crescents on the prepared pan.
- Bake: Place the pan in the preheated oven and bake for 10 to 12 minutes, or until the crescents are lightly browned and cooked through.
- Make Glaze: While the crescents bake, mix the powdered sugar, maple syrup, and milk in a small bowl until smooth and drizzle-able. Transfer to a small zip-top bag for easy drizzling.
- Cool and Glaze: Allow the crescents to cool on the baking pan for about 10 minutes. Snip off a small corner of the zip-top bag and drizzle the glaze over each crescent. Serve warm for the best flavor and texture.
Notes
- You can substitute homemade pumpkin pie filling for the canned version if preferred.
- If you prefer a thicker glaze, reduce the milk slightly.
- Serve these crescent rolls warm for the best taste, though they can be stored refrigerated and gently warmed before eating.
- Feel free to sprinkle a little extra pumpkin pie spice or cinnamon on top of the glaze for added flavor.
Keywords: pumpkin pie crescents, pumpkin crescent rolls, pumpkin dessert, fall treats, easy pumpkin recipes, crescent roll desserts, maple glaze crescent rolls
