Pumpkin Pie Crescents

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

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!

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

Crescent Pumpkin Pie recipe. These are super easy to make and are a perfect Thanksgiving dessert for the kids!
4.2 from 5 votes
Review Recipe

Pumpkin Pie Crescents

Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 8 crescents
Author Holly N.
Course Dessert
Cuisine American
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.


Follow Spend With Pennies on Pinterest for more great recipes!
  • 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
  • 1/2 cup powdered sugar
  • 1 tablespoon pure maple syrup
  • 1/2-1 tablespoon milk

Follow Spend with Pennies on Pinterest


  • Preheat oven to 375 degrees.
  • 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
Keyword pumpkin pie recipe

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!

More Recipes You'll Love

About the author


pinterest facebook twitter instagram

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

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published.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


  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. Wow these look really good! I only have canned & frozen pureed pumpkin I hope i can get the appropriate measurements using that.thanks again!

  6. I made them and they were tasty but very soggy. I ate them after they cooled but they were still soggy. They also were not any where near crescent shaped. Perhaps I used took much filling.3 stars

  7. I would make this if I could print the recipe but never see it. I scrolled through the comment but never did find it. I am not a whiz at computers but when you click to get the complete recipe from a video sometimes you get it and sometimes you don’t. It is usually a waste of time.

    1. We apologize for any inconvenience! There was a glitch on the site which has now been fixed. Please let us know if you have any further trouble.

  8. Wondering – is the egg necessary or can I omit it and swap in soy milk on the glaze to make these vegan friendly… Hmmm =)

  9. My husband loved the pumpkin pies McDonald’s used to have this time of year. The past three years, he has tried every McDonald’s around, and none of them have had them. This was perfect and much tastier. Thank you!

    1. 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.

  10. 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.

  11. 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!

  12. 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

  13. 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?

  14. 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.

      1. 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.

        1. 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 ❤️❤️

  15. 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

  16. 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!

      1. Just to clarify I use pie filling and add the egg and evaporated milk to it just like your suppose to. Then do I add the extra spice and egg yolk?

      2. I’m just clarifying before I make these because I am very much planning these for our thanksgiving and xmas. Lol. Ur adding egg and the spice to the ready to bake pumpkin pie filling correct?

  17. 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!!

    1. I haven’t tried freezing these so I can’t say for sure if it would work. If you try it, please let us know how they turn out!

  18. 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!

  19. 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!

  20. 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.

  21. 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! :)

    1. Hello. I just came across this recipe online. I have a question about the “tweak” you made to the recipe….do you add the cream cheese and rum to the filling or the glaze?