A delicious pumpkin pie inspired by a gift in about 20 minutes! These pumpkin pie croissants contain a quick and easy pumpkin filling wrapped in a flaky crust with a sweet icing drizzle.
1 Pillsbury Crescent roll
1/2 cup canned pumpkin pie filling or pumpkin pie mix
1/2 teaspoon pumpkin pie spice
1 egg yolk
1/2 cup of powdered sugar
1 tablespoon of pure maple syrup
1/2-1 tablespoon of milk
Preheat the oven to 375 degrees.
Combine pumpkin pie mix, egg yolk and pumpkin pie spice.
Unroll the crescents and place a tablespoon of pumpkin pie mix in each crescent.
Starting at the large end, roll the crescent once and pinch the sides slightly to hold the filling. Continue rolling (some filling may spill out, it’s okay). Place it in a tray lined with parchment paper.
Bake for 10 to 12 minutes or until golden brown.
Combine glaze ingredients until smooth. Place in a small Ziploc bag.
Let cool in the pan for 10 minutes. Cut a corner of the Ziploc and sprinkle the icing over the crescents. Serve hot.