This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Let’s talk about Pumpkin Pie. For years I was not a fan of Pumpkin Pie. I’m not sure what it was about it but it was always something I passed on at the holidays. Of course it may have been that most of the pumpkin pies I was eating were store bought. I’m not sure why people buy them when they are so easy to make.
Fast forward 20 years or so and now I really enjoy pumpkin pie, especially my own! They are simple to make and don’t use many ingredients at all. The only thing that stinks about the pie is that it takes a while to cook. Plus you need to wait for it to cool down before you eat it.
I went on a search for something that had the flavors of pumpkin pie but cooked faster and could be eaten warm. I came up with these Pumpkin Pie Crescents! The original recipe called for pumpkin pie filling but as I’ve said, homemade pumpkin pie is so easy to make I just made my own filling from Dixie Crystals sugar, Eggland’s Best Eggs, pumpkin puree, and spices.
Then I simply put a bit in a crescent roll, rolled them up, and popped them in the oven. These crescents smelled like fall and spices while they were cooking. I couldn’t wait to take them out of the oven. I actually made these for my book club brunch because while they can certainly be a dessert, they are also the perfect sweet for a fall brunch!
The crescents were golden brown when they came out and looked great. I drizzled them with pumpkin pie spice glaze and enjoyed them warm. They were really good! It tasted like pumpkin pie wrapped up in a crispy crescent topped off with sweet pumpkin spice. Plus they cooked in just 15 minutes so they are much faster to make then pumpkin pie.
My book club seemed to enjoy them as well and I’m pretty sure it got all of us in the mood for fall!
- 2 rolls refrigerated crescent roll dough
- ½ c. canned pumpkin pie puree
- ½ c. Dixie Crystals sugar
- 1 egg (I used Eggland's Best)
- 1 t. vanilla
- 1 t. pumpkin pie spice
- ½ c. Dixie Crystals powdered sugar
- 1-2 T. milk
- 1 t. pumpkin pie spice
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl combine the pumpkin puree, sugar, egg, vanilla, and pumpkin pie spice. Mix well to combine.
- Unroll one can of the crescent rolls and pull apart. Place one tablespoon of pumpkin pie filling on the larger end. Roll starting from the larger end until you get to the smaller end. Lightly pinch the sides so the filling does not spill out.
- Place the crescents on one of the prepared baking sheets.
- Repeat with remaining crescents and baking sheet.
- Bake for 13-15 minutes or until the crescents are golden brown.
- Remove from oven and cool 5 minutes.
- To make the glaze combine the powdered sugar, milk, and spice and mix well. Put the mixture in a zip top baggie, snip off the end, and drizzle on top of the crescents.
- Serve warm.
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.