Description
A quick and easy recipe for mini pumpkin pie crescent rolls, perfect as a quick dessert or snack.
Ingredients
- 1 (8 ounce) can refrigerated crescent rolls
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg, beaten
- 1 tablespoon milk
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent rolls and separate them into 8 triangles.
- In a small bowl, mix together the pumpkin puree, granulated sugar, and pumpkin pie spice until well combined.
- Spoon about 1 tablespoon of the pumpkin mixture onto the wide end of each crescent roll triangle.
- Roll up the crescent rolls starting from the wide end towards the point.
- In a separate small bowl, whisk together the beaten egg and milk to create an egg wash.
- Brush the tops of the rolled crescent rolls with the egg wash.
- If desired, sprinkle the tops with coarse sugar.
- Bake for 12-15 minutes, or until golden brown and the filling is set.
- Let cool slightly before serving.
Notes
- Ensure the pumpkin puree is not pumpkin pie filling, as they are different.
- The crescent rolls can be served warm or at room temperature.
- A dusting of powdered sugar after baking is a nice alternative to coarse sugar.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American