‘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 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.
Wow these look really good! I only have canned & frozen pureed pumpkin I hope i can get the appropriate measurements using that.thanks again!
Is this something anyone has made ahead of time?? Or made and froze before baking?? Trying to work on holiday baking
I would not suggest making these ahead of time.
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.
Did you cool them on a rack?
Wondering – is the egg necessary or can I omit it and swap in soy milk on the glaze to make these vegan friendly… Hmmm =)
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!
So glad he loved them!
Made them today. Exactly as is & they were delicious.
SO glad you loved them Lucy!
What is the temp. For baking the pumpkin pie crescents? they look delicious!
These are baked at 375 degrees.
hi just wondering if its possible to make these mini instead? can i just cut the crescent in half before rolling?
That should work perfectly!
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.
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.
I’m so glad they loved them Janice!
Looking for a receipt for potato candy or sweet potato candy
You can find my recipe for potato candy here:
https://www.spendwithpennies.com/irish-potato-candy-recipe/
That look good to eat
Tvery good receipts. thank you for sending them
Thank you Sarah!
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!
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
Yes they are the same. I have updated the post.
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?
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.
Thank you !
Looks great,
Going to try this tonight!