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  • Pam Dorn

    MINI PUMPKIN PIE CROISSANTS 2 tubes 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 softened cream cheese 1C canned pumpkin 1–2T pumpkin pie spice 3–4T sugar Beat together until fluffy and creamy, about 1t on each triangle of dough. Roll up. Mix 4T sugar & 1T pumpkin pie spice and roll each in it! Bake at 375* for 13-15 mins

  • Mary Beth Stockdale

    MINI FALL PUMPKIN PIE CROISSANTS 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. 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) Directions in comment.

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mini pumpkin pie croissants ... perfect for breakfast or dessert // {taste this} at shaken together

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)