Pumpkin Pie Crescents

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.

Crescent Pumpkin Pie recipe. These are super easy to make and are a perfect Thanksgiving dessert for the kids!

How to Make Pumpkin Pie Crescents

Pin It
Pin now to save it for later!

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

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!

Crescent Pumpkin Pie recipe. These are super easy to make and are a perfect Thanksgiving dessert for the kids! In fact, it's so easy the kids can make these for themselves!

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 delicious Pumpkin Crescents!

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

Pumpkin Pie Crescents

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.

Did you make this recipe?

Ingredients:

  • 1 roll Pillsbury Crescent rolls
  • 1/2 cup canned pumpkin pie filling or pumpkin pie mix
  • 1/2 teaspoon pumpkin pie spice
  • 1 egg yolk

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon pure maple syrup
  • 1/2-1 tablespoon milk

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine pumpkin pie mix, egg yolk and pumpkin pie spice,.
  3. Unroll crescents and place 1 slightly heaping tablespoon of pumpkin pie mix on each crescent.
  4. 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.
  5. Bake 10-12 minutes or until browned.
  6. Combine glaze ingredients until smooth. Place in a small Ziploc baggie.
  7. Let cool on the pan 10 minutes. Snip off a corner of the Ziploc, and drizzle the glaze over the crescents. Serve warm.

©. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Here are a few more recipes you’ll love

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

If you like Pumpkin Pie, you'll love this quick easy dessert hack! Pumpkin Pie Crescents give you all of the flavor of pumpkin pie fresh out of the oven in minutes!

Holly Nilsson

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!

65 comments on “Pumpkin Pie Crescents”

  1. Looks amazing…can’t wait to try this!!

  2. Sorry, if I would have read it all I would have seen it is the easy. Can’t wait to try them, look yummy!

  3. These were delicious. I used canned pumpkin. 1 1/2 teaspoon of pumpkin pie spice, and 3 tablespoons of sugar, 1/4 cup of cream cheese along with a teaspoon rum extract. I cooked for 2-3 minutes longer to give the croissants a golden brown color. Served them with a scoop of vanilla ice cream. The glaze amps these up! Thank you! :)

  4. Made these tonight and they were easy and delicious. My two favorite things when cooking. I had some chocolate icing on hand, so I used that. Yummy! Thanks for sharing.

  5. I’m a HORRIBLE baker, but I found this recipe and thought it was something I could actually make. They turned out great for my party at work and everyone wants to know the recipe, so I’m obviously referring them to your wonderful site. Thank you!

  6. What a nice easy recipe! a nice twist on plain pumpkin pie. the only thing my family said that needed tweaking was the filling needs something. Sugar and some pumpkin pie spices. But overall it was tasty!

  7. Can you make these ahead of time?

  8. Can you make them, not bake them and freeze for later? Then thaw and bake?

  9. Thank you so mich for sharing this recipe. I look fwd to trying it for my family Thanksgiving feast. I love pumpkin and am so happy to run into a recipe that looks easy to make. Again thank you!!

  10. The pumpkin pie filling already has the spices in it, and you add more? Just wanted to clarify

  11. what brands carry pumpkin pie mix? i think in shoprite i’ve only seen canned pumpkin such as the libbys brand

  12. Want to make this NOW! They look so dalish. However, I am confused. Do I use solid canned pumpkin or pumpkin pie filling?
    Thank you for sharing this recipe!

  13. Love your recipes.

  14. Are you using just canned pumpkin or actual pumpkin pie mix?

  15. Could you make these with blackberry jam inside instead?

  16. Wow, these are amazing! I recomend doubling the batch. I doubled the recipe and my kids and I ate 5 of them. I didn’t have pumpkin pie filling. Canned pumpkin works too, I added a little bit more pumpkin spice and a couple of spoonfuls of sugar. I also added a bit of vannila extract to the filling and glaze. I used pancake syrup instead of maple. It works too. I also sprinkled a little cinnamon on top. Mine tasted like gooey pumpkin cinnamon rolls. Sooooo good. Thanks for the Recipe

  17. Forget that question on what size can to use thought it said half of can see it says half a cup.

  18. When making these, do you add cream cheese in with the pumpkin filling?

  19. THESE ARE A GREAT WAY TO USE THAT LITTLE BIT OF PUMPKIN LEFT OVER , VERY EASY AND DELICIOUS.

  20. the layout to print is not good. The picture in the middle is too big and forces the recipe to print out on 2 sheets of paper.

    • Thank you for letting me know. I have updated the post to fix the problem and it should print on one page now. :)

      • So sorry, but the link to your referred “pumpkin pie filling” in the recipe only takes you to Amazon where there is only Libby’s pie ‘mix’ & Libby’s canned pumpkin, but Nothing that is identified as “pie filling” . In all pie-fillings I have ever used, the can specifically has the words, “pie filling” on the front of the can & they are ‘complete’ & require nothing to be added. Oh, and I have checked 3 supermarkets for such “pumpkin pie-filling” and not only does it not exist, but there isn’t even a shelf label for it to indicate that it is out of stock. There is blueberry “pie filling”, apple “pie filling”, peach ” pie filling” and even lemon”pie filling”, but NO pumpkin.So this “easy”, “simple” recipe requires more steps than it represents itself to be.

        • Pumpkin Pie Filling and Pumpkin Pie Mix are the same thing. You can use either and follow the recipe exactly, no extra steps required. Enjoy. :)

        • This comment is rather rude. If you couldn’t figure out that pumpkin pie filling and pumpkin pie mix are the same thing on your own, then you shouldn’t be cooking. This recipe is so simple and easy to follow for a person of average intelligence. It requires no extra steps unless you want to put your own twist on it. I followed it step by step exactly as explained and they turned out absolutely amazing. Thank you so much for this awesome fall recipe. I will be making these quite a few more times before fall and winter is over ❤️❤️

  21. Going to try this tonight!

  22. Thank you !

  23. I never baked crescents, this recipe seems easy to me. All I have to get is pumpkin pie filling. These are so perfect for fall season.

  24. Anyone try them after they sit for awhile? I want to make these for a party but it will be about 10 hours from bake till party, do they hold up well?

  25. is the pumpkin pie FILLING and the Pumpkin pie MIX the same? Didn’t find the P.P. FILLING,just Libbys P. Pie Mix Thanks

  26. I usd reg pumpkin instead of pumpkin pie filling-to cut bk on sugar-just add a little cream If it turns out too thick & adjust your spices-can add a few walnut pieces also
    I think I will also try this with cream cheese mixed with enough powdered sugar -(like making a frosting) only add a tablespoon along with your pumpkin-yum!

  27. Tvery good receipts. thank you for sending them

  28. That look good to eat

  29. Looking for a receipt for potato candy or sweet potato candy

  30. I made this with my 2 yr old and 4 yr old Grandchildren today. They loved it. The ingredients are simple. They thought rolling up the crescents were fun and I let them cover them with the icing however they wanted. They gobbled them up.

  31. Can these be made without the egg, or any substitute I could try?

    • I have only made these as written so I can’t say for sure. I think they would be ok using pumpkin pie filling without egg, the filling just wouldn’t set up as much.

  32. hi just wondering if its possible to make these mini instead? can i just cut the crescent in half before rolling?

  33. What is the temp. For baking the pumpkin pie crescents? they look delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *