‘Tis the season of falling leaves, and everything pumpkins, like Pumpkin Pie and pumpkin spiced lattes!
If you are looking for another delicious way to enjoy the taste of pumpkin pie, this pumpkin pie crescents recipe is it! And to make it even better, this dessert can be made in 20 minutes and requires so little prep work. The family won’t have to wait long for those delicious comforting fall flavors!
Pumpkin Pie Crescents
- The easy crust for these pumpkin pie crescents is made with pre-made Pillsbury dough. So no need to mix and prepare dough for this recipe. Just open the can and voila, the dough is ready!
- This quick and easy dessert is ready in under 20 minutes! What’s not to love about that?
- This moist and flaky dough is wrapped around a sweet pumpkin pie filling and pumpkin pie spice and then baked in the oven. This dessert will be a new family fave!
- The crescents are drizzled with a sweet white glaze of sugar and maple syrup. This finishing touch makes these crescents look like something from te bakery down the street.
Ingredients & Variations
DOUGH: Use a can of Pillsbury Crescent Rolls for this recipe. Each crescent is unrolled and the filling is spooned onto the individual crescent.
FILLING: This recipe calls for pumpkin pie filling, not canned pumpkin so be sure you’re grabbing the right one! Canned pumpkin does not have that taste of pumpkin spice that gives fall pumpkin baking its signature taste.
GLAZE: The glaze is made of a simple combination of maple syrup, powdered sugar, and milk. This is drizzled over the crescents once they are removed from the oven.
VARIATIONS: The milk can be substituted for cream for the glaze. To make it milk-free, use a dairy-free alternative.
PRO TIP: Place the glaze in a ziplock bag. Cut off the tip of one corner, and squeeze out the glaze over the crescents.
How to Make Pumpkin Pie Crescents
Nothing is better than a warm sweet dessert from the oven!
- Mix the filling per recipe below.
- Unroll crescents & place spoonful of filling on each crescent.
- Roll up & pinch each crescent; bake until golden.
- Drizzle with glaze.
Leftover Pumpkin Pie Crescents
Leftover pumpkin pie crescents can be stored in the refrigerator for 7-10 days. They can also be frozen and will keep for about 2 months. Reheat in the oven until heated through or enjoy at room temperature!
Favorite Fall Desserts
- Homemade Apple Pie – perfect with ice cream
- Pecan Pie Bars – rich and decadent
- Pumpkin Crunch Cake – the best fall dessert
- Apple Hand Pies – so easy to make!
- Moist Zucchini Cookies – with cream cheese frosting
Did your family love these Pumpkin Pie Crescents? Be sure to leave a rating and a comment below!
Pumpkin Pie Crescents
Ingredients
- 8 ounces refrigerated crescent rolls 1 can
- ½ cup pumpkin pie filling or pumpkin pie mix
- 1 egg yolk
- ½ teaspoon pumpkin pie spice
Glaze
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- ½-1 tablespoon milk
Instructions
- Preheat oven to 375°F and prepare a parchment-lined pan.
- Combine pumpkin pie filling, egg yolk, and pumpkin pie spice.
- Unroll crescents and place 1 slightly heaping tablespoon of pumpkin 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 the prepared pan.
- Bake 10-12 minutes or until browned.
- Meanwhile, combine glaze ingredients until smooth. Place in a small ziptop bag.
- Let crescents cool on the pan for 10 minutes. Snip off a corner of the ziptop and drizzle the glaze over the crescents. Serve warm.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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just need the recipe for a homemade pumpkin pie using crescent biscuit rolls
Hi Sue, you can find the recipe by using the “jump to recipe” button at the top or by scrolling down towards the bottom. I hope that helps!
This was delicious! I typically use these crescent rolls and roll up chocolate chips but I LOVE pumpkin season and I’m glad I found this recipe! Thank you! They turned out amazing!
Ps. I think there’s a little typo above… you said, “ This recipe calls for pumpkin pie filling, not canned pumpkin so be sure you’re grabbing the right one! Pumpkin pie filling does not have that taste of pumpkin spice that gives fall pumpkin baking its signature taste.”
I think you meant, “canned pumpkin does not have that taste of pumpkin spice…”?!?
Sorry for the confusion! You are right, it should say canned pumpkin does not have that pumpkin spice taste :) I am so glad you enjoyed this recipe!
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.
Orange drizzle is a cute idea, Happy Halloween!
Holly you have so many amazing recipes!! Thank you!!
Thank you so much Roberta!! I’m so glad you’ve loved them.
pumpkin pie cresents tickled my fancy thank you for sharing it.
Made this without the glaze for a lite version. Really good recipe. Thanks for sharing.
I am so glad you enjoyed the crescents Kelly!
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!
Thanks Chelsea! So happy you love them. For this recipe, they should be fine on the counter for a few days.
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!!
Sounds perfect Brittney! So glad you loved the crescents!
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.
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 better
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.