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  • Roberta Karstetter

    Fall Treat - Mini pumpkin pie croissants! (This may be my dessert contest entry for the Adam's BBQ Rib cookoff in Sept!) ... yummm

  • Karen Mc

    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 one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned) A yummy fall treat!

  • Lisa Noble

    Mini Pumpkin Pie Croissants 2 tubes crescent 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 one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned) Enjoy!

  • Koryn Denney

    Mini Pumpkin Pie Croissants and other Fall Recipes!!

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Mini Pumpkin Pie Croissants: 2 tubes crescent rolls (open and split lengthwise to make more crescents) Beat until fluffy: 4 oz cr. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned)

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