If you are a pumpkin lover, you’ll need to make a batch Pumpkin Pie Croissants! These look so cute when made up and they taste better than they look! Joan Berg, Lyons, shares this recipe for an autumn compliment to your dinner. I really enjoyed the pumpkin flavor without having to have a heavy piece of pumpkin pie. I’m sure you’ll have fun creating these as well as eating them.
MINI FALL PUMPKIN PIE CROISSANTS
Start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise into two pieces. This recipe will make 32 mini croissants. Each croissant will bet a generous teaspoon of this luscious cream cheese pumpkin pie filling.
4 oz. (1/2 a block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1-2 Tablespoons of Pumpkin Pie Spice (adjust to taste)
3-4 Tablespoons 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 4T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375 degrees for about 13-15 minutes – you want them to be lightly browned and the dough baked through.
Linda Yuengel, of Fleetwood, enjoys sharing recipes.
