Pumpkin Pie Crescents

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A delicious pumpkin pie inspired treat in about 20 minutes! These pumpkin pie crescents contain a quick and easy pumpkin filling wrapped in a flaky crust with a sweet glaze drizzle.

Pumpkin Pie Crescents

I love fall; the cooler weather, the beautiful colors, crunchy leaves and of course all of the yummy pumpkin flavored desserts!

If you’re looking for a delicious and easy way to enjoy pumpkin pie, this is it!  These crescents go great with afternoon coffee or a make perfect quick dessert on a busy weeknight!  In fact, this recipe is so easy to put together that my 10 year old daughter was able to make it herself with just a little bit of guidance!

Girl making Crescent Pumpkin Pie recipe with maple syrup, and a pumpkin on the side

This recipe calls for pumpkin pie filling, not canned pumpkin so be sure you’re grabbing the right one!  While the pumpkin pie filling does contain spices already, you’re only adding a very small amount to each crescent so you’ll need to add a little bit more spice for flavor. If you don’t have Pumpkin Pie Spice on hand you can easily make your own at home with a combination of cinnamon, nutmeg and ginger (find the recipe here) or just substitute a little bit of cinnamon.

making Crescent Pumpkin Pie with raw dough and filling

When you add the filling you’re going to want to to give the edges a quick pinch to seal them so the filling doesn’t seep out the side.  The glaze is super fast to make and makes these delicious, it’s definitely worth the extra 2 minutes!

Items you’ll need for this recipe

* Crescent Rolls * Pure Maple Syrup * Baking Sheet

glazed Pumpkin Pie crescents with pumpkins in the background
4.6 from 10 votes
Review Recipe

Pumpkin Pie Crescents

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 8 crescents
Author Holly N.
A delicious pumpkin pie inspired treat in about 20 minutes! These pumpkin pie crescents contain a quick and easy pumpkin filling wrapped in a flaky crust with a sweet glaze drizzle.

Ingredients

  • 1 roll Pillsbury Crescent rolls
  • ½ cup canned pumpkin pie filling or pumpkin pie mix
  • ½ teaspoon pumpkin pie spice
  • 1 egg yolk
Glaze
  • ½ cup powdered sugar
  • 1 tablespoon pure maple syrup
  • ½-1 tablespoon milk

Follow Spend with Pennies on Pinterest

Instructions

  • Preheat oven to 375°F.
  • Combine pumpkin pie mix, egg yolk and pumpkin pie spice,.
  • Unroll crescents and place 1 slightly heaping tablespoon of pumpkin pie mix on each crescent.
  • Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on a parchment paper lined pan.
  • Bake 10-12 minutes or until browned.
  • Combine glaze ingredients until smooth. Place in a small Ziploc baggie.
  • Let cool on the pan 10 minutes. Snip off a corner of the Ziploc, and drizzle the glaze over the crescents. Serve warm.

Nutrition Information

Calories: 160, Carbohydrates: 25g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 24mg, Sodium: 258mg, Potassium: 28mg, Fiber: 1g, Sugar: 11g, Vitamin A: 1435IU, Vitamin C: 0.6mg, Calcium: 12mg, Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword pumpkin pie recipe
Course Dessert
Cuisine American

Here are a few more recipes you’ll love

* Easy As Pie Pumpkin Cheesecake * Pumpkin Pie Crunch * No Bake Cheesecake Parfaits *

Pumpkin Pie Crescents with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Comments

  1. Great recipe! This was our 2020 Halloween breakfast :)
    I didn’t have pumpkin pie spice so I subbed in equal parts cinnamon and nutmeg. And I added food coloring to make the icing drizzle orange for extra fun for my littles. This was a huge hit! Thanks so much.5 stars

  2. Do these need to be refrigerated after baking? I’d like to make them in the morning then bring them to a potluck in the afternoon, would it be okay to put them in a Tupperware and leave at room temp?

    PS I love all of your recipes!

    1. Thanks Chelsea! So happy you love them. For this recipe, they should be fine on the counter for a few days.

  3. These were delicious! These will be in our routine Sunday morning breakfast! I used Annie’s crescent rolls rather than pillsbury. For the glaze I simply put some powdered sugar in a bowl and mixed in enough heavy cream to make a glaze. I left on pan and had no trouble with them being soggy. Thank you so much for this delicious recipe!!5 stars

  4. This was really tasty, but I found it to be way too messy to roll up. I’m never very successful with stuffing crescent rolls though.

  5. This wasn’t very good. I got this recipe off an app, googled it and your recipe is the one the app used. The app said to use pumpkin puree, so I thought I messed up and got the wrong sutff. I didn’t, this just didn’t have a lot of pumpkin pie flavor I guess. The glaze helped give it the sweetness, but the filling was less than desirable. I love the idea, just wish it tasted better3 stars

    1. I’m not sure which app you used for the recipe but if an app has taken my recipe and used my image (without permission) and directed you to use different ingredients, it changes the recipe.

      Pumpkin puree is not the same as pumpkin pie mix or pumpkin pie filling.