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  • 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!

  • MomsLikeMe

    Mini Pumpkin Pie Croissants: 2 tubes crescent rolls (open and split lengthwise to make more crescents) Beat until fluffy: 4 oz crm cheese, 1 can pumpkin (not pie filling), 2 T pumpkin pie spice, 3-4 T sugar. Put one large spoonful on each crescent & spread. Roll crescent up, then roll each one in mixture of 4 T sugar and 1 t pumpkin pie spice. Bake 350° for 15-18 minutes (or until browned) Yummy!

  • Angel Clark

    mini pumpkin pie croissants, 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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