Pumpkin pie crescent rolls are a delicious alternative to a full on pie. These sweet pastries are an easy dessert or yummy sweet appetizer for holidays and fall gatherings.
I’m a bit intimidated by baking holiday pies.
It just seems like so many expectations are wrapped up in one dish.
Even though I am perfectly capable, the pressure gets to me.
So instead, I will often make other holiday desserts and leave the pie to someone else.
These pumpkin pie crescent rolls are an easy alternative to a full on pumpkin pie that just seem less scary to make.
Unlike with a full pie, you only need a few ingredients and less than half an hour and dessert is done!
Ingredients
To make these you’ll need:
- Puff pastry– You can find this in the freezer section of the grocery store. Make sure it’s thawed.
- Pumpkin puree– Make sure you aren’t using pumpkin pie filling. Drain the puree.
- Sugar– Both light brown sugar and white sugar.
- Vanilla extract
- Cinnamon– You could sub pumpkin pie spice if you prefer.
- Egg yolks– Discard the whites.
How to Make
To make these pumpkin pie crescent rolls, start by preheating the oven to 375° and lining a medium sheet pan with parchment paper.
Set the prepared pan aside and make the filling.
Mix the pumpkin purée, sugars, vanilla extract, cinnamon and egg yolks together in a medium bowl until well combined.
Then, lightly dust a flat surface with flour.
Gently spread out the puff pastry on the floured surface.
Put a thin layer of the filling all over the puff pastry.
Then, use a knife or a pizza cutter on the wider side, cut the puff pastry into 8 long triangles.
Roll each triangle into a crescent by rolling from the wider side of the triangle to towards the more narrow side.
Put each crescent on the prepared baking sheet.
Bake for 15 minutes or until the crescent are a little golden brown.
Serve, dust with powdered sugar if desired, and enjoy!
How to Drain Pumpkin Puree
To drain canned pumpkin puree, spread out two layers of about 3 full size paper towels on a clean surface or cookie sheet.
Then spread the pumpkin evenly over the paper towels.
Top the pumpkin with another layer of paper towels.
Either gently press the pumpkin layer or let it sit, untouched on the paper towels for 10-15 minutes.
The pumpkin will release a ton of liquid!
Storing
Store baked pumpkin pie crescent rolls in an airtight container on the counter for up to 2 days.
Tips and Tricks
- To get a pretty golden brown crust and a little extra crunch, beat an egg and a tablespoon or so of water together to make an egg wash. Brush it on top of each crescent roll with the egg wash before baking.
- Don’t skip draining the pumpkin. This ensures the filling won’t be runny and the crescents won’t be soggy.
- Rather than sprinkling them with powdered sugar, you could also gently toss them in cinnamon sugar or drizzle on a glaze of powdered sugar, milk, and vanilla.
Other Pumpkin Desserts
Pumpkin pie crescent rolls are a fall and holiday favorite.
Make them for your next gathering and enjoy!
Looking for other pumpkin desserts?
Try these:
If you’ve tried these PUMPKIN PIE CRESCENT ROLLS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Pie Crescent Rolls
Ingredients
- 17 oz 2 sheets puff pastry
- 1 1/4 cup pumpkin purée drained
- 1/4 cup light brown sugar
- 3 tbsp sugar
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 2 egg yolks
Instructions
- Preheat the oven to 375° and line a medium sheet pan with parchment paper.
- In a medium sized bowl add, pumpkin purée, sugar, brown sugar, vanilla extract, cinnamon and egg yolks and mix together.1 1/4 cup pumpkin purée, 1/4 cup light brown sugar, 3 tbsp sugar, 1 tsp vanilla extract, 1 1/2 tsp cinnamon, 2 egg yolks
- Lightly dust a flat surface with flour to set the puff pastry on and spread out gently, put a thin layer of the filling all over the puff pastry.17 oz 2 sheets puff pastry
- Using a a knife or a pizza cutter on the wider side, cut into long triangles.
- Roll each triangle into a crescent ( always start rolling on the wider side ) and place on a baking sheet.
- You can mix an egg and a little bit of water together and use a baster to egg wash the tops of them before placing in the oven. (Optional)
- Bake for 15 minutes or until a little golden brown.
- Serve and enjoy!
Notes
- To get a pretty golden brown crust and a little extra crunch, beat an egg and a tablespoon or so of water together to make an egg wash. Brush it on top of each crescent roll with the egg wash before baking.
- Don't skip draining the pumpkin. This ensures the filling won't be runny and the crescents won't be soggy.
- Rather than sprinkling them with powdered sugar, you could also gently toss them in cinnamon sugar or drizzle on a glaze of powdered sugar, milk, and vanilla.
Nutrition
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