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  • Cameron Fleming

    Mini Pumpkin Pie Croissants These start with 2 tubes of refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2.  This recipe will make 32 mini croissant.  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 1/2 tsp. pumpkin pie spice 3 T sugar Beat together until fluffy and creamy. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it! Bake at 375* for 15-18 minutes. 

  • Cindy Shaw

    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 Tablespoons pumpkin pie spice (adjust to taste) 3 – 4 Tablespoons sugar (granulated or powdered; adjust to taste if you want the filling sweeter) Step 1. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Step 2. Mix together 4 Tablespoon sugar and 1 Tablespoon 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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