MINI FALL PUMPKIN PIE CROISSANTS by Jeanie Hesse - Musely
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MINI FALL PUMPKIN PIE CROISSANTS

posted in Food & Drink > Recipes
08/18/2015
  • These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:

    4 oz. (1/2 block) of softened cream cheese
    1 cup of canned pumpkin (not pumpkin pie filling)
    1 – 2 T pumpkin pie spice (adjust to taste)
    3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

  • Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
    Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

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