‘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!
Ingredients
- 8 ounces refrigerated crescent rolls 1 can
- 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 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
Cuisine American© SpendWithPennies.com. 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.
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 ❤️❤️
I thought it was just me! :)
THESE ARE A GREAT WAY TO USE THAT LITTLE BIT OF PUMPKIN LEFT OVER , VERY EASY AND DELICIOUS.
When making these, do you add cream cheese in with the pumpkin filling?
I do not add cream cheese to this recipe.
Forget that question on what size can to use thought it said half of can see it says half a cup.
Enjoy Michele!
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
I’m so glad your family loved these. Thank you for the tip on the canned pumpkin!
Could you make these with blackberry jam inside instead?
I’m sure that would work just fine.
Are you using just canned pumpkin or actual pumpkin pie mix?
This uses canned pumpkin pie filling.
Love your recipes.
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!
This recipe uses pumpkin pie filling.
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?
You just use the pie filling straight from the can with extra spice and yolk. (No need to add the egg & evaporated milk).
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?
Yes, that’s correct. :)
what brands carry pumpkin pie mix? i think in shoprite i’ve only seen canned pumpkin such as the libbys brand
Libbys carries 100% pumpkin but they also have a pumpkin pie filling too. You can see it online here so you know what you’re looking for.
The pumpkin pie filling already has the spices in it, and you add more? Just wanted to clarify
I did add a little bit more. You aren’t putting tons of filling in each so it just adds a little extra flavor. :)
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!!
Can you make them, not bake them and freeze for later? Then thaw and bake?
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!
Did you try this?? I am wondering the same thing!
Can you make these ahead of time?
I would serve them the same day I make them. The pumpkin is so moist it will make the crescents soggy if they sit too long.
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!
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!
I’m so glad everyone enjoyed them Hayley! :)
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.
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! :)
So glad you enjoyed them May!
When adding these additional ingredients, did you still include the egg yolk?
Was the cream cheese mixture for your glaze or did you add it to the filling? Sounds yummy!
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?
Sorry, if I would have read it all I would have seen it is the easy. Can’t wait to try them, look yummy!
You’re welcome!! Enjoy!
Looks amazing…can’t wait to try this!!