Mini Pumpkin Pie Croissants Recipes

MINI PUMPKIN PIE CROISSANTS RECIPE - (4.4/5)

Steps:

• Roll each crescent roll out and cut lengthwise in 2. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375°F for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary. 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. Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

MINI PUMPKIN PIE CROISSANTS

Steps:

• 1. Preheat oven to 375*.
• 2. Roll out each crescent doll triangles.
• 3. Beat the other ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
• 4. Roll up each triangle from large end to short end.
• 5. Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it. Lay them on greased baking sheet.
• 6. Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.

MINI PUMPKIN PIE CRESCENTS RECIPE

Steps:

• Combine cream cheese, canned pumpkin, 1 Tablespoon of pumpkin pie spice, and 3 Tablespoons of sugar. Beat together until fluffy and creamy to make your pumpkin filling. Set aside.
• Roll each crescent roll out and cut lengthwise in 2. Drop a tablespoon of pumpkin pie filling on each crescent. Spread the filling about half way down the cut crescent. Roll up each crescent starting from the thick end to the thin end. They will be a little messy, but that is just fine! Makes 32
• Mix together 4 Tablespoons sugar, 1 Tablespoon pumpkin pie spice, and 1 Tablespoon of cinnamon. Roll each filled crescent in your sugar mixture. Place on an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes, or until golden in color.

PERSONAL-MINI PUMPKIN PIE

Steps:

• Preheat oven to 375 degrees.
• With 1/4 round measuring cup (or round cookie cutter that size), cut circles out of refrigerated pie crust. You should be able to get 18-20 small circles. Put these back in the refrigerator to keep chilled until pumpkin pie filling is ready.
• Add together all pie filling ingredients, and mix until well blended.
• Using a cupcake pan, line with paper cupcake/baking cups.
• Place a round of pie crust at the bottom of each cup, and press in firmly.
• Fill each cup with pumpkin pie filling, almost to the top.
• Bake for 25-35 minutes (depending on how full you fill the cups), or until outter edges are firm and inside jiggles slightly.
• Remove from oven and cool for 30 minutes.
• Place entire pan in the freezer, and allow to harden.
• Once firm, use a spoon to pop mini pumpkin pies out of the pan.
• Remove paper, defrost, and enjoy your personal serving of pie!
• **You can choose to top your personal pie with fresh whipped cream, or chocolate shavings! Delicious! :).
• Keep in air tight container in the freezer, and then they're ready to eat when you've got that pumpkin pie craving!

MINI CROISSANT CRUST PECAN PIES

Steps:

• Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
• Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
• Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
• Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
• Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
• Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

MINI PUMPKIN PIES WITH GRAHAM CRACKER CRUST RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
• Using a 1/4 measuring cup, pour pumpkin mixture into shells.
• Place filled shells on a baking sheet.Bake for 25-30 minutes, or until centers of pies are set up.