Pumpkin Pie Crescents
Author Heidi Claunch
Yield 16
Ingredients
- 2 cans crescent rolls
- 2 tablespoons butter, melted
- 1/2 cup pumpkin puree
- 1 tablespoon heavy cream
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 375ºF and lightly grease a baking sheet with non-stick spray (or use a silicone baking mat), set aside.
- In a small bowl, mix together pumpkin puree, cream, brown sugar, and pumpkin pie spice.
- Unroll the crescent sheets and separate into 16 pieces. Brush with melted butter.
- Spoon pumpkin mixture evenly amongst each dough crescent.
- Starting at the wide end of the dough triangle, carefully roll up each dough crescent and gently curl into a "C" shape.
- Place crescents on baking sheet about 2 inches apart. Bake for 350º for 10-12 minutes or until golden brown.
- Remove from oven and allow to cool for 5 mins on the baking pan before moving to a cooling rack or plate.
Recipe by Thanksgiving.com at http://staging.thanksgiving.com/celebrate/thanksgiving/pumpkin-pie-crescents/