Okay, friend, gather ’round the counter! Let me tell you about these Pumpkin Pie Crescents. Mmm, just saying the name brings back so many memories. I remember one Thanksgiving when I was a newlywed, trying to impress my husband’s family. I decided to make a full-blown, from-scratch pumpkin pie. Well, let’s just say the crust was… less than perfect. It was tough, pale, and definitely not something I wanted to serve. I was in a panic!

That’s when my dear Aunt Sofia, bless her heart, whispered to me, “Don’t worry, mija! We’ll make something even better.” She pulled out a can of crescent roll dough and some pumpkin pie filling, and within minutes, we were whipping up these adorable, delicious Pumpkin Pie Crescents. If your kids love these Pumpkin Pie Crescents, they’ll go crazy for my Pumpkin Zucchini Bread.

The smell of cinnamon and pumpkin baking in the oven – pure magic, I tell you! It was a total lifesaver, and everyone raved about them. Honestly, they were gone in a flash. That day, I learned a valuable lesson: sometimes, the simplest things are the most delicious and memorable. Plus, it’s a fantastic recipe that will use your pumpkin pie filling recipe ingredients in a simple and fast dessert.

Now, I’ve tweaked and perfected that original idea over the years. These Pumpkin Pie Crescents are not only incredibly easy to make, but they’re also a huge hit with my kids. They love helping me roll them up, and honestly, anything involving crescent rolls is a guaranteed success in my house. With a busy family, easy is my mantra. Trying to fit in making a perfect pie and taking the kids to after school events it hard. That’s why I always have my Easy pumpkin dessert on deck and ready to go.

There have been times when I’ve tried to get fancy with the filling, adding things like ginger or nutmeg, but you know what? The classic pumpkin pie filling recipe always wins. There’s just something so comforting and nostalgic about that familiar flavor. It’s the taste of autumn, of cozy evenings, and of family gathered around the table. I’m sure your family will enjoy anything that is made with crescent rolls like a Crescent roll recipes.

My cooking philosophy? Keep it simple, keep it delicious, and keep it real. That’s exactly what these Pumpkin Pie Crescents are all about. So, if you’re looking for an easy, crowd-pleasing dessert that will make you look like a star (even if you’re short on time and the crust is a bit intimidating!), you’ve come to the right place. Let’s get baking!

What You’ll Need for This Pumpkin Pie Crescents

Alright, let’s gather our ingredients! Don’t worry, you probably have most of these in your pantry already.

1 can (8 ounces) refrigerated crescent roll dough: I always use the name brand, but any will do, just make sure the seams are well-sealed.
1 cup pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling (unless you want it extra sweet!). I actually prefer making my own pumpkin puree when I have the time.
1/4 cup granulated sugar: Feel free to adjust this to your sweetness preference.
1 teaspoon pumpkin pie spice: This is the key to that classic pumpkin pie flavor.
2 tablespoons melted butter: Adds richness and helps the Pumpkin Pie Crescents brown beautifully.
Optional: Powdered sugar for dusting: Adds a pretty finishing touch.
Optional: Whipped Cream Add dollop to finish off this Easy pumpkin dessert.

Shopping and Prep Tips

Shopping tips? Well, when making these Pumpkin Pie Crescents, you can find pumpkin pie spice in the baking aisle of most grocery stores, usually near the other spices. But here’s a tip: if you can’t find it, you can easily make your own by mixing cinnamon, ginger, nutmeg, and cloves. It’s a great little shortcut.

Here’s a Pumpkin Pie Crescents trick I learned from my grandma: add a pinch of salt to the pumpkin puree. It really brings out the sweetness and balances the flavors.

For busy families, here’s an ingredient prep shortcut: pre-melt your butter in the microwave while you’re gathering the other ingredients. One less thing to worry about!

To save some money on ingredients, especially around the holidays, keep an eye out for sales on canned pumpkin and crescent roll dough. Stock up when they’re on sale, and you’ll be ready to whip up these Pumpkin Pie Crescents anytime! You might even have to make a trip to Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling to find something just as good.

As for storing leftovers, keep your crescent roll dough in the fridge until the last minute, so it doesn’t get too warm. Opened cans of pumpkin puree can be stored in an airtight container in the refrigerator for up to a week.

Let’s Make This Pumpkin Pie Crescents Together

Alright, let’s get our hands dirty and make some magic with these Pumpkin Pie Crescents! I’ll walk you through each step, just like we’re baking together in my kitchen.

Preheat your oven to 375°F (190°C). While the oven heats up, line a baking sheet with parchment paper. This will prevent the Pumpkin Pie Crescents from sticking and make cleanup a breeze.
In a medium bowl, combine the pumpkin puree, sugar, and pumpkin pie spice. Mix everything together until well combined. Now, give it a taste! This is your chance to adjust the sweetness or add a bit more spice if you like. This will be your pumpkin pie filling recipe, but you don’t have to bake a full pie.
Unroll the crescent roll dough and separate the triangles. Don’t worry if they tear a little; just pinch them back together. I learned the hard way with these Pumpkin Pie Crescents that it’s best to work with the dough while it’s still cold.
Spoon about a tablespoon of the pumpkin mixture onto the wide end of each triangle. Be careful not to overfill them, or the filling will ooze out during baking. Trust me, I’ve been there!
Roll up the triangles from the wide end to the point. Gently pinch the ends to seal them, just to be extra safe.
Place the rolled-up crescents on the prepared baking sheet. Make sure they’re evenly spaced, so they have room to bake properly.
Brush the tops of the crescents with melted butter. This will give them a beautiful golden-brown color and a lovely sheen.
Bake for 12-15 minutes, or until golden brown. In my kitchen, these Pumpkin Pie Crescents usually takes about 13 minutes, but every oven is different. Keep a close eye on them, so they don’t burn.
Let the crescents cool slightly on the baking sheet before transferring them to a wire rack to cool completely. While the Pumpkin Pie Crescents are cooling, I usually clean up my mess and put on some music.
Dust with powdered sugar, if desired. This step is optional, but it adds a touch of elegance.

And there you have it! Your Pumpkin Pie Crescents are ready to be devoured.

How I Love to Serve This Pumpkin Pie Crescents

Okay, so now that we’ve baked these beauties, let’s talk about how to serve them! My family loves this Pumpkin Pie Crescents when I serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream. It’s the perfect combination of warm and cold, sweet and creamy.

These Pumpkin Pie Crescents are perfect for Thanksgiving, of course, but they’re also great for potlucks, bake sales, or just a simple weeknight dessert. I’ve even made them for breakfast a few times (don’t tell anyone!).

For presentation, I like to arrange them on a pretty platter and dust them generously with powdered sugar. You can also drizzle them with a little maple syrup or caramel sauce for an extra touch of decadence. For more sanity-saving dinner ideas, check out these great recipes for Pumpkin Pie Bites.

If you have extra Pumpkin Pie Crescents, they’re delicious the next day, too! Just store them in an airtight container at room temperature. You can also warm them up in the microwave for a few seconds if you want them warm and gooey again. If you want to try something else with these Pumpkin Pie Crescents, check out this great recipe from Easy Pumpkin Pie Twists – One Little Project.

I’ve even experimented with seasonal variations. One year, I added chopped pecans to the pumpkin filling for a little extra crunch. Another time, I drizzled them with melted white chocolate. The possibilities are endless!

Friends always ask for this easy Pumpkin Pie Crescents recipe whenever I make them. They’re always surprised at how easy they are to make. It’s a great way to impress your guests without spending hours in the kitchen.

Your Pumpkin Pie Crescents Questions Answered

Okay, let’s tackle some common questions about these Pumpkin Pie Crescents. I’ve heard it all, so don’t be shy!

“My crescent rolls always come out flat. What am I doing wrong?” You know what I do when my Pumpkin Pie Crescents turn out flat? Make sure your oven is properly preheated. Also, don’t overfill the crescents with the pumpkin mixture, as this can weigh them down. If the dough is getting too warm while you’re working with it, pop it in the fridge for a few minutes to firm it up.
“Can I use a different kind of filling?” Absolutely! Feel free to experiment with other fillings, like apple pie filling, Nutella, or even cream cheese. Just make sure the filling isn’t too runny, or it will leak out during baking. Feel free to use your Pumpkin pie filling recipe for other deserts as well.
“My crescents are burning on the bottom. What can I do?” If your Pumpkin Pie Crescents are burning on the bottom, try moving the baking sheet to a higher rack in the oven. You can also try lining the baking sheet with a double layer of parchment paper.
“Can I make these ahead of time?” You can assemble the Pumpkin Pie Crescents ahead of time and store them in the fridge until you’re ready to bake them. Just add a few minutes to the baking time.
“What if I don’t have pumpkin pie spice?” If you don’t have pumpkin pie spice, you can make your own by mixing cinnamon, ginger, nutmeg, and cloves. I usually use equal parts of each spice.
“Can I freeze these?” While you can technically freeze them, I don’t recommend it. The texture of the crescent roll dough can change after freezing and thawing. They’re best enjoyed fresh!
“My family doesn’t like pumpkin. What else can I make with crescent rolls?” Oh, there are so many possibilities! You could try making apple pie crescents, chocolate crescents, or even savory crescents with ham and cheese.

My Final Thoughts on This Pumpkin Pie Crescents

Well, there you have it! My family’s favorite Pumpkin Pie Crescents recipe, shared with you from my kitchen to yours. I truly hope you give these a try. They’re so easy to make and always a crowd-pleaser.

This recipe holds a special place in my heart because it reminds me of that Thanksgiving many years ago when I learned that sometimes, the simplest things are the most beautiful. My husband’s family never even noticed that the crust wasn’t made from scratch. They were too busy devouring the Pumpkin Pie Crescents!

My Pumpkin Pie Crescents Pro Tips:

Don’t overfill the crescents: This is the most common mistake! Too much filling will cause them to leak and burn.
Brush with butter: This step is crucial for getting that golden-brown color and delicious flavor.
Keep an eye on them: Every oven is different, so keep a close watch on the crescents while they’re baking.

Here are a few Pumpkin Pie Crescents variations I’ve tried with my family:

Chocolate Chip Pumpkin Pie Crescents: Add chocolate chips to the pumpkin filling.
Pecan Pumpkin Pie Crescents: Add chopped pecans to the pumpkin filling for a little crunch.
Maple Glazed Pumpkin Pie Crescents: Drizzle the baked crescents with a maple glaze.

My kids love the chocolate chip version, while my husband is a big fan of the pecan Pumpkin crescent rolls. For more pumpkin recipes, try my Pumpkin Wild Rice Soup.

Remember, cooking is all about experimenting and having fun! Don’t be afraid to get creative and make this Pumpkin Pie Crescents recipe your own. Add your favorite spices, try different fillings, or drizzle them with your favorite sauces. The possibilities are endless!

I hope you and your family enjoy these easy to make Pumpkin Pie Crescents as much as my family does. Happy baking!

Pumpkin Pie Crescents

Print Recipe

These Pumpkin Pie Crescents are a quick and easy way to enjoy the flavors of fall. Flaky crescent rolls are filled with a creamy pumpkin pie filling and baked to golden perfection.

Author: Liliana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 can (8 ounces) refrigerated crescent roll dough
1/2 cup pumpkin puree
2 tablespoons granulated sugar
1/2 teaspoon pumpkin pie spice
2 tablespoons cream cheese, softened
1 tablespoon milk
1 tablespoon melted butter
1 tablespoon brown sugar

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, combine pumpkin puree, granulated sugar, pumpkin pie spice, and cream cheese. Mix well until smooth.
In a separate small bowl, mix together the milk, melted butter, and brown sugar.
Unroll the crescent roll dough and separate into 8 triangles.
Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each triangle.
Roll up each triangle from the wide end to the point.
Place the crescents on the prepared baking sheet.
Brush the tops of the crescents with the milk and butter mixture.
Bake for 12-15 minutes, or until golden brown.
Let cool slightly before serving.

Notes

Serve warm with a dollop of whipped cream or a dusting of powdered sugar for an extra touch.