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    • Trisha Johnson Larson

      Mini Pumpkin Pie Croissants Recipe: 2 tubes crescent rolls (open and split lengthwise to make more crescents) Beat until fluffy: 4 oz cream. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place 2 tsp spoonful of mixed ingredients on each crescent and spread. Roll crescent up.. Add the extra tsp of sugar and pumpkin spice mix, on top (sprinkle) Bake 350 degree F for 15-18 minutes (or until browned)

    • Kelly M

      MINI FALL PUMPKIN PIE CROISSANTS 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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    Mini Pumpkin Pie Croissants ~ 2 tubes cresent rolls (open and split lengthwise to make more cresents) Beat until fluffy: 4 oz cr. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place 2 tsp spoonful of mixed ingredients on each cresent and spread. Roll cresent up.. Add the extra tsp of sugar and pumpkin spice mix, on top (sprinkle) Bake 350 degree F for 15-18 minutes (or until browned)