Best 6 Pumpkin Pie Croissant Recipes

PUMPKIN PIE CRESCENTS

Steps:

• Preheat the oven to 375F. Line a baking sheet with parchment paper.
• In a small bowl, mix together the pumpkin puree, sugar, egg and pumpkin pie spice.
• Unroll the crescent dough on the baking sheet, separating the triangles. Place about 1 Tablespoon of the pumpkin mixture on each triangle.
• Starting with the largest end of the dough, roll the crescent over the pumpkin mix, then slightly pinch the dough closed to keep the filling from leaking out. Continue rolling the dough into a crescent shape.
• Bake at 375F for about 10-12 minutes or until golden brown.
• For the glaze: Add a small amount of milk to the powdered sugar and stir. Continue adding small amounts of milk and stirring until the icing is a good consistency. If the icing is too thick, add more milk. If it's too thin, add more powdered sugar. Mix until smooth.
• Pour the icing into a plastic zip bag.
• After the pumpkin pie crescents have cooled for about 10 minutes. Cut off a small corner from the zip bag and drizzle the glaze over the crescents.
• Serve warm and enjoy!

MINI PUMPKIN PIE CROISSANTS RECIPE - (4.4/5)

Steps:

• Roll each crescent roll out and cut lengthwise in 2. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375°F for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!

PUMPKIN-FILLED CRESCENT ROLLS

Steps:

• In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

MINI PUMPKIN PIE CROISSANTS

Steps:

• 1. Preheat oven to 375*.
• 2. Roll out each crescent doll triangles.
• 3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
• 4. Roll up each triangle from large end to short end.
• 5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
• 6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.

PUMPKIN PIE CROISSANT

Steps:

• Roll each crescent roll out and cut lengthwise in 2.
• Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy.
• Spread 1 tablespoon (or more) of the filling along the crescent roll and roll it up.
• Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
• Bake at 375 F degrees for 15-18 minutes.

PUMPKIN PIE-CROISSANT PUDDING

Steps:

• Preheat the oven to 425°. Put the raisins in a bowl and cover with the whiskey. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
• Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar and salt. In the prepared baking dish, toss the croissants with the raisins and whiskey. Pour the pumpkin mixture on top, pressing with the back of a spoon until most of the croissants are moistened.
• Bake for about 40 minutes, until the center is just set; tent with foil if the top starts to brown too quickly. Let cool to warm and serve with vanilla ice cream.