Tuesday, November 3, 2015
Pumpkin Pie Crescents
Mini Pumpkin Pie Crescents Recipe:
(makes 32 crescents)
2 tubes of refrigerated crescent rolls
1/2 block of cream cheese (4 ounces)
1 cup of canned pumpkin (not pumpkin pie filling)
2 Tablespoons of pumpkin pie spice
7 Tablespoons of granulated sugar
1 Tablespoon of ground cinnamon
Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine!
Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes, or until golden in color.