Pumpkin Pie Crescents
Pumpkin Pie Crescents are a delightful twist on traditional pumpkin pie, perfect for a quick dessert or a festive treat. These crescent rolls are filled with a delicious pumpkin mixture and baked until golden brown, making them a hit at any gathering.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 whisk or fork
- 1 spoon for filling
- 1 oven
Ingredients
- 2 cans refrigerated crescent roll dough 8 ounces each.
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 large egg for egg wash.
- powdered sugar for dusting, optional.
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper if desired.
- In a mixing bowl, combine the pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract. Mix well until smooth.
- Open the cans of crescent roll dough and separate the triangles along the perforations.
- On the wider end of each triangle, place a tablespoon of the pumpkin mixture.
- Roll up each triangle, starting from the wider end, and place them on the baking sheet, tip side down.
- In a small bowl, beat the egg and brush it over the tops of each crescent for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the crescents are golden brown.
- Remove from the oven and let cool slightly. Dust with powdered sugar if desired before serving.
Notes
These crescents can be served warm or at room temperature.
For an extra twist, add chopped pecans or walnuts to the filling for added texture.
Serve with whipped cream for a more indulgent treat.