These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling:
1/2 block of cream cheese (about 4 oz.)
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (I increased this recently based on another batch I made … adjust as you like!)
3 – 4 T sugar (granulated or powdered)
Beat together until fluffy and creamy.
You do want to stuff them a little full and they are messy to roll up Now here is the fun part! Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!
Bake at 375* for 15-18 minutes. These are sweet but not so-much-so – sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Or even just because!Google+