Easy Pumpkin Pie Croissants Recipes

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EASIEST-EVER PUMPKIN PIE



Easiest-Ever Pumpkin Pie image

The name says it all: This really is the easiest pumpkin pie recipe-ever! Pillsbury™ Pie Crust takes away all of the fuss, and the super-easy filling can be prepped in one bowl and poured into the crust in just a few minutes. Gather your pumpkin pie ingredients for a pie perfect for Thanksgiving or year-round. We'll show you how to make pumpkin pie with just 7 ingredients and 5 minutes of prep so you can focus on what really matters...adding the whipped cream!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 7

3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/4 cups evaporated milk or half and half
2 eggs, beaten
1 crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Steps:

  • Heat oven to 425°F.
  • In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie crust on cookie sheet into preheated oven. .
  • Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on cooling rack at least 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 60 mg, Fat 1, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 26 g, TransFat 0 g

PUMPKIN PIE CRESCENTS



Pumpkin Pie Crescents image

This is such a great fall dessert idea and a delicious treat for Thanksgiving or Halloween.

Provided by Debbie Chapman

Time 20m

Number Of Ingredients 7

1 tube refrigerated crescent roll dough
1/2 cup canned pumpkin puree
2 Tablespoons sugar
1 teaspoon pumpkin pie spice
1 egg
1/2 cup powdered sugar
1-2 tablespoons of milk

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!

SIMPLE PUMPKIN PIE



Simple Pumpkin Pie image

"Easy as pie" is just the case with this pie recipe.

Provided by BobAltman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 5

2 eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
  • Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
  • Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g

MINI PUMPKIN PIE CROISSANTS RECIPE - (4.4/5)



Mini Pumpkin Pie Croissants Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 5

2 tubes Pillsbury refrigerated crescent rolls.
4 ounces cream cheese, softened
1 cup canned pumpkin (not pumpkin pie filling)
1 to 2 tablespoons pumpkin pie spice, to taste
3 to 4 tablespoons sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

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 PIE CROISSANT



PUMPKIN PIE CROISSANT image

Keri of Shaken Together shared these easy to make Pumpkin Pie Croissants on her blog recently and they quickly became one of our favorites. They are really fast to make plus taste delicious. Sometimes I don't feel like making everything from scratch and this is a recipe which fits the bill. The croissants are made from...

Provided by Lucille Hoerle

Categories     Other Snacks

Time 25m

Number Of Ingredients 6

2 tubes of refrigerated crescent rolls
PUMPKIN PIE FILLING:
1/2 8 oz.block of cream cheese
1 c canned pumpkin (not pumpkin pie filling)
1 1/2 tsp pumpkin pie spice
3 Tbsp sugar or splenda

Steps:

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

EASY PUMPKIN TURNOVERS



Easy Pumpkin Turnovers image

These turnovers are easy to do, and everyone I've made them for has loved them. I use store-bought puff pastry for the convenience. I also like a lot of spices, but you can cut back if you don't.

Provided by SaraSunshine

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 18

Number Of Ingredients 5

1 cup canned pumpkin
¼ cup brown sugar
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
2 sheets frozen puff pastry, thawed

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice in a bowl.
  • Roll out puff pastry into a 12x12 inch square and cut each sheet into 9 - 4 inch squares.
  • Spoon pumpkin mix into center of pastry squares; wet edges of each square with water, fold over, corner to corner, and pinch edges together. Place onto prepared baking sheets.
  • Bake in the preheated oven until pastry is puffed and golden brown, about 15 minutes. Cool on the pans for 10 minutes. Remove to a wire rack and cool completely.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 16.5 g, Fat 10.3 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 100.5 mg, Sugar 3.6 g

MINI PUMPKIN PIE CROISSANTS



Mini Pumpkin Pie Croissants image

Sinfully delicious and super easy! Found on another site and posting here for my own selfish use :)

Provided by Taylors Mommy

Categories     Breakfast

Time 23m

Yield 16 serving(s)

Number Of Ingredients 5

0.5 (4 ounce) package of softened cream cheese
1 cup canned pumpkin (not pumpkin pie filling)
1 -2 tablespoon pumpkin pie spice (adjust to taste)
3 -4 tablespoons sugar (granulated or powdered, adjust to taste if you want the filling sweeter)
2 (8 count) packages Pillsbury Refrigerated Crescent Dinner Rolls

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 CRESCENTS



Pumpkin Pie Crescents image

These pumpkin pie crescents are filled with sweet & savory pumpkin wrapped in a flaky crust with a sweet glaze drizzle!

Provided by Holly Nilsson

Categories     Dessert

Time 25m

Number Of Ingredients 7

1 roll Pillsbury Crescent rolls
½ cup canned pumpkin pie filling (or pumpkin pie mix)
1 egg yolk
½ teaspoon pumpkin pie spice
½ cup powdered sugar
1 tablespoon pure maple syrup
½-1 tablespoon milk

Steps:

  • Preheat oven to 375°F and prepare a parchment-lined pan.
  • Combine pumpkin pie filling, egg yolk, and pumpkin pie spice.
  • Unroll crescents and place 1 slightly heaping tablespoon of pumpkin mix on each crescent.
  • Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on the prepared pan.
  • Bake 10-12 minutes or until browned.
  • Meanwhile, combine glaze ingredients until smooth. Place in a small ziptop bag.
  • Let crescents cool on the pan for 10 minutes. Snip off a corner of the ziptop and drizzle the glaze over the crescents. Serve warm.

Nutrition Facts : Calories 160 kcal, Carbohydrate 25 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 259 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 3 g, ServingSize 1 serving

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