Description
These Mini Crescent Pumpkin Pies are the easiest way to enjoy classic pumpkin pie flavor in a bite-sized treat. Made with crescent roll dough and a simple pumpkin filling, they’re perfect for parties, holiday gatherings, or a quick fall dessert.
Ingredients
- 3/4 cup plus 2 tablespoons pumpkin puree
- 6 oz evaporated milk
- 6 tablespoons sugar
- 1 egg
- 1/2 teaspoon pumpkin pie spice
- 3 cans (8 oz each) canned crescent rolls
- Whipped cream, for serving
Instructions
- Preheat oven to 350ºF (175ºC). Spray two 24-count mini muffin tins with nonstick cooking spray.
- In a medium bowl, whisk together pumpkin puree, evaporated milk, sugar, egg, and pumpkin pie spice until well combined.
- Unroll one can of crescent rolls into a rectangle and pinch the seams together.
- Using a pizza cutter, cut the dough into 16 pieces. Press each piece into a muffin cup, folding the edges as needed to form a cup shape.
- Repeat with the remaining two cans of crescent rolls.
- Spoon the pumpkin filling evenly into the prepared crescent dough cups.
- Bake for 20 minutes, or until the crust is golden brown and the filling is set.
- Cool for 10 minutes in the pan, then remove and serve with whipped cream if desired.
Notes
- If you only have one mini muffin tin, bake the pies in two batches using half the dough and filling each time.
- Best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Whipped cream topping is optional and not included in nutrition info.
Nutrition
- Serving Size: 1 pie
- Calories: 62
- Sugar: 3g
- Sodium: 108mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
