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  • Cíty Anderson

    Food Idea -2 tubes of 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 tablespoon of this luscious pumpkin pie filling: 1/2 block of cream cheese 1 cup of canned pumpkin (not pumpkin pie filling) 1 T pumpkin pie spice (I increased this recently based on another batch I made ... adjust to your taste) 3 - 4 T sugar (granulated or powdered) Beat together until fluffy and creamy.

  • Lara Kadera

    Fall recipes, including - Easy Mini pumpkin pie croissants

  • Tori Johnson

    Easy Mini pumpkin pie croissants 2 tubes of crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. 1/2 block of cream cheese (about 4 oz.) 1 cup of canned pumpkin (not pumpkin pie filling) 1 - 2 T pumpkin pie spice (I increased this recently based on another batch I made ... adjust as you like!) 3 - 4 T sugar (granulated or powdered

  • Heather Berna

    Pumpkin Croissants ~ 2 cans refrigerated crescent rolls. Roll out & cut lengthwise in 2. This recipe will make 32 mini croissants. Filling: 4 oz softened cream cheese, 1 c of canned pumpkin (not pumpkin pie filling). Beat together until fluffy & creamy, spread 1 generous tsp of filling over entire triangle of dough. Roll up. Mix together 4 T sugar & 1 T pumpkin pie spice, roll each pumpkin pie croissant in it! Bake at 375* for about 13-15 minutes till lightly browned & dough baked through.

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