Mini Crescent Pumpkin Pies

Mini Crescent Pumpkin Pies are the perfect solution when you’re craving pumpkin pie but don’t want to fuss with traditional crusts or slicing. These bite-sized treats use canned crescent roll dough to create buttery, flaky shells filled with creamy pumpkin filling. They come together quickly and are perfect as a fall dessert, a festive party bite, or a sweet treat.

Why You’ll Love This Recipe

• Quick and easy: Uses crescent roll dough for a shortcut crust that’s ready in minutes.

• Perfectly portioned: Great for parties, buffets, or grab-and-go treats.

• Classic pumpkin pie flavor: All the cozy spices and creamy texture you love in traditional pie.

• Kid-friendly: Small, sweet, and fun to eat.

• Minimal cleanup: No rolling pins, pie dishes, or slicing required.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup plus 2 tablespoons pumpkin puree
6 oz evaporated milk
6 tablespoons sugar
1 egg
½ teaspoon pumpkin pie spice
3 cans (8 oz each) canned crescent rolls
Whipped cream, for serving

Directions

1. Preheat your oven to 350°F. Spray two 24-count mini muffin tins with nonstick cooking spray.

2. In a medium bowl, combine the pumpkin puree, evaporated milk, sugar, egg, and pumpkin pie spice. Mix until smooth and well blended.

3. Unroll one can of crescent rolls into a rectangle. Pinch the seams together to form a solid sheet of dough.

4. Using a pizza cutter or knife, cut the rectangle into 16 evenly sized squares.

5. Press each square into the prepared muffin tin, gently folding the edges as needed to fit and form small cups.

6. Repeat the process with the remaining two cans of crescent roll dough.

7. Spoon the pumpkin filling into each crescent cup, dividing it evenly among all 48 mini pies.

8. Bake for about 20 minutes, or until the crust is golden brown and the filling is set.

9. Allow the mini pies to cool in the pan for 10 minutes before carefully removing.

10. Serve warm or cooled, topped with whipped cream if desired.

Servings and timing

Servings: 48 mini pies
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Maple twist: Add 1 tablespoon of maple syrup to the filling for added depth.

• Spice it up: Use extra cinnamon or nutmeg for a bolder spiced flavor.

• Nutty version: Add a pecan half to the top of each mini pie before baking.

• Dairy-free: Use coconut milk in place of evaporated milk and a dairy-free crescent roll brand.

• Sweet glaze: Drizzle with a light powdered sugar glaze instead of whipped cream.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes.

Freezing: Freeze unfrosted pies in a single layer, then transfer to a freezer-safe bag or container. Thaw and reheat before serving.

FAQs

Can I use homemade pumpkin puree?

Yes, but make sure it’s thick and not too watery to prevent soggy bottoms.

Can I use pre-made pumpkin pie filling?

You can, but reduce or eliminate the added sugar and spices since it’s already seasoned.

Do I need to pre-bake the crescent dough?

No, it bakes along with the filling and becomes golden and flaky in the oven.

What if I only have one mini muffin pan?

Bake in batches. The dough and filling can rest while the first round bakes and cools.

Can I make this ahead of time?

Yes, these mini pies can be baked a day in advance. Store covered and add whipped cream just before serving.

How do I know when they’re done?

The crescent dough should be golden brown, and the filling should be slightly puffed and set in the center.

Can I use puff pastry instead of crescent rolls?

Yes, but the texture will be flakier. Make sure to cut and press the pastry to fit into the cups properly.

Can I serve these cold?

Yes, they’re delicious at room temperature or chilled, though warming them slightly brings out the best texture.

Do these need to be refrigerated?

Yes, because of the pumpkin and dairy filling, they should be stored in the refrigerator.

Can I make a smaller batch?

Yes, divide the ingredients by 3 and use only one can of crescent rolls for about 16 mini pies.

Conclusion

Mini Crescent Pumpkin Pies are a clever and delicious way to serve a crowd without the hassle of slicing and serving traditional pie. With a flaky crescent roll crust and creamy spiced pumpkin filling, they’re festive, flavorful, and endlessly poppable. Whether served as a dessert bite, at a fall gathering, or during the holidays, these mini pies are sure to be a seasonal favorite.