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

plated Pumpkin Pie Crescents with a bite taken out of one
4.79 from 19 votes
Review Recipe

Pumpkin Pie Crescents

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 crescents
These pumpkin pie crescents are filled with sweet & savory pumpkin 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
  • 1 egg yolk
  • ½ teaspoon pumpkin pie spice

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 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.

Recipe Notes

Store leftover crescent rolls in the fridge for up to 7-10 days. Frozen crescent rolls will keep for up to 2 months. Defrost and reheat in the oven or enjoy at room temperature. 

Nutrition Information

Calories: 160, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 24mg, Sodium: 259mg, Potassium: 34mg, Fiber: 1g, Sugar: 12g, Vitamin A: 1435IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg

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

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

Pumpkin Pie Crescents

This post may contain affiliate links. Please read my disclosure policy.

 

ingredients to make Pumpkin Pie Crescents

process of rolling up Pumpkin Pie Crescents

ingredients in a bowl to make filling for Pumpkin Pie Crescents

Pumpkin Pie Crescents on a baking sheet before cooking

Pumpkin Pie Crescents baked on a baking sheet

plated Pumpkin Pie Crescents with pumpkins in the back

plated Pumpkin Pie Crescents with a bite taken out of one

 

‘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 the 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! Pumpkin pie filling 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!

  1. Mix the filling per recipe below.
  2. Unroll crescents & place spoonful of filling on each crescent.
  3. Roll up & pinch each crescent; bake until golden.
  4. 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

Did your family love these Pumpkin Pie Crescents? Be sure to leave a rating and a comment below!

plated Pumpkin Pie Crescents with a bite taken out of one
4.79 from 19 votes
Review Recipe

Pumpkin Pie Crescents

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 crescents
These pumpkin pie crescents are filled with sweet & savory pumpkin 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
  • 1 egg yolk
  • ½ teaspoon pumpkin pie spice

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 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.

Recipe Notes

Store leftover crescent rolls in the fridge for up to 7-10 days. Frozen crescent rolls will keep for up to 2 months. Defrost and reheat in the oven or enjoy at room temperature. 

Nutrition Information

Calories: 160, Carbohydrates: 25g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 24mg, Sodium: 259mg, Potassium: 34mg, Fiber: 1g, Sugar: 12g, Vitamin A: 1435IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg

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

Course Dessert
Cuisine American
Pumpkin Pie Crescents on a plate with writing

 

Pumpkin Pie Crescents on a baking sheet with a title
Pumpkin Pie Crescents with a bite taken out of one and a title
Pumpkin Pie Crescents on a plate and on a baking sheet 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!

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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.