Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling are a delightful treat that combines the warm flavors of fall in a fun and easy-to-make pastry. These little crescent pumpkin shapes are not only yummy but also make a charming addition to any dessert table or holiday gathering. With creamy and spiced filling, they are sure to impress your family and friends.
Why Make This Recipe
This recipe is perfect for those looking to add some seasonal flair to their snack or dessert options. It’s simple enough for beginners and can be made in under 30 minutes! Plus, the combination of cream cheese and pumpkin creates a rich and satisfying flavor that’s hard to resist. Whether for a cozy night in or a festive party, these crescent pumpkins are a hit!
How to Make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Ingredients:
- 8 oz. refrigerated crescent rolls
- 5 oz. softened cream cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1 tablespoon corn starch
Directions:
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.
- In another bowl, mix pumpkin puree with corn starch until fully incorporated.
- Unroll the crescent rolls and separate them into triangles.
- Place a spoonful of the cream cheese mixture at the wide end of each triangle, then add a smaller spoonful of the pumpkin pie filling on top.
- Starting at the wide end, roll each triangle towards the point, forming crescent shapes.
- Place the rolls on a baking sheet lined with parchment paper, ensuring the point is tucked underneath to prevent unrolling.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and allow to cool slightly before serving.
How to Serve Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
Crescent pumpkins can be served warm or at room temperature. They are great on their own, or you can drizzle them with a bit of caramel sauce for extra sweetness. These treats are perfect for gatherings, family get-togethers, or even just as an afternoon snack!
How to Store Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
To store leftover crescent pumpkins, allow them to cool completely. Place them in an airtight container in the refrigerator. They can last for up to 3 days. If you want to enjoy them warm later, simply reheat them in the oven for a few minutes.
Tips to Make Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling
- Make sure the cream cheese is softened for easier mixing.
- For a touch of spice, consider adding cinnamon or nutmeg to the pumpkin filling.
- You can sprinkle some powdered sugar on top before serving for a lovely presentation.
Variation
You can switch things up by using different types of pie fillings, like apple or pecan. Feel free to experiment with different flavored cream cheeses, such as pumpkin spice or maple, to create your unique version of these crescent delights.
FAQs
Q: Can I use homemade pumpkin puree instead of canned?
A: Yes, you can use homemade pumpkin puree! Just make sure it’s well-drained and thickened.
Q: How can I make these crescent pumpkins ahead of time?
A: You can prepare and assemble them ahead of time, then store them in the refrigerator until you are ready to bake.
Q: Can I freeze leftover crescent pumpkins?
A: Yes, you can freeze them! Just make sure they are completely cooled, wrap them tightly in plastic wrap or foil, and store them in a freezer-safe bag. They can be frozen for up to 1 month.
Enjoy making and sharing these delightful Crescent Pumpkins with Cream Cheese and Pumpkin Pie Filling!
