Mini Crescent Pumpkin Pies

These Mini Crescent Pumpkin Pies are the easiest way to get your pumpkin pie fix without all the fuss! Canned crescent rolls make these mini pies super fast and easy. They are perfect as a sweet appetizer or as a sweet ending to a holiday meal.

For more ways to change up that pumpkin dessert, try this Pumpkin Dump Cake or this Pumpkin Cobbler.

When it comes to Thanksgiving, I love the turkey. The stuffing, the cranberry salad, the green beans. I almost always eat too much.

But let’s face it – the dessert is the most fun.

And I’m a pie girl, so Thanksgiving is totally my holiday.

Pumpkin pie is a classic. No matter what, I need a pumpkin pie at Thanksgiving. But I’m not about to complain about changing things up and swapping in these Mini Crescent Pumpkin Pies.

They are super easy to make, and so easy to share. In fact, they are not only great for the big meal, but they are great for any holiday party because they are so easy to grab.

The perfect two bite dessert!

Ingredients

• Pumpkin Puree: Make sure you are using pumpkin puree, not pumpkin pie mix. You’ll need just short of 1 cup of puree.
• Evaporated Milk: You only need 6 ounces of evaporated milk, which is 1/2 of a regular 12 oz can. Make sure you are using evaporated milk, not sweetened condensed milk.
• Sugar: This is just granulated sugar.
• Egg: You only need one egg for this recipe, so will be harder to half if you only want to make half as many.
• Pumpkin Pie Spice: I use my homemade pumpkin pie spice, but a store bought mix will work, as well.
• Crescent Rolls: You’ll be using 3 cans of canned crescent dough. You can find this in the refrigerated section. If your store has it, you can also use the crescent roll sheets, which would be a little easier, since you wouldn’t have to pinch all of the seams together.
• Whipped Cream: This is optional, but I highly suggest it!

How to Make Mini Crescent Pumpkin Pies

STEP 1: Mix all of the filling ingredients together. I just do this with a hand whisk – no need to break out the mixer!

STEP 2: Open one can of crescent dough. Roll it out, and pinch the seams together.

STEP 3: Use a pizza cutter to cut the dough into 16 rectangles.

STEP 4: Press one small rectangle into each muffin cavity that has been sprayed with non stick cooking spray. Arrange each one so that they form a little cup.

STEP 5: Fill each cup with some of the filling. Each will be filled about 2/3 full.

STEP 6: Bake the pies until the dough is golden brown and the filling is set. Let them cool in the tin for about 10 minutes, then remove and cool completely. Serve topped with whipped cream, if desired.

Tips and Tricks

This recipe makes 48 pies, so you’ll either need 2 mini muffin tins, or you can use one and then empty it and fill it again. I only have one pan, and it works, but having 2 would definitely make things easier!

Store the pies in the refrigerator until you are ready to serve them. I like to serve with a dollop of fresh whipped cream, but you can also use canned whipped cream to make it even easier!

I like these cold, but my husband liked them better at room temperature. Either will work!

More Holiday Desserts

Gingerbread Cupcakes
Pumpkin Cheesecake Pie
Pumpkin Pie Bars

LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.

Mini Crescent Pumpkin Pies

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 48 mini pies

Course: Dessert

Cuisine: American

Print Pin SaveSaved!

These Mini Crescent Pumpkin Pies are the easiest way to get your pumpkin pie fix without all the fuss! Canned crescent rolls make these mini pies super fast and easy. They are perfect as a sweet appetizer or as a sweet ending to a holiday meal.

1x2x3x

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 the oven to 350ºF. Spray 2 24-count mini muffin tins with nonstick cooking spray.*
• In a medium bowl, combine the pumpkin puree, evaporated milk, sugar, egg, and pumpkin pie spice. Mix well.
  3/4 cup plus 2 tablespoons pumpkin puree, 6 oz evaporated milk, 6 tablespoons sugar, 1 egg, 1/2 teaspoon pumpkin pie spice
• Unroll one can of the crescent rolls into a rectangle. Pinch the seams together.
  3 cans (8 oz each) canned crescent rolls
• Using a pizza cutter, cut the rectangle into 16 pieces. Press each of the pieces into one of the muffin tin, folding edges over as needed to make a cup.
• Repeat with the remaining 2 cans of crescent rolls.
• Divide the pumpkin filling between each of the muffin cups. Transfer to the oven and bake until the cups are golden brown and the filling is set, about 20 minutes.
• Let the pies cool for 10 minutes before removing from the tin.
• Serve topped with whipped cream.
  Whipped cream

Recipe Notes:

*If you are like me and only have 1 mini muffin tin, you can use half of the crescent rolls and filling, then do a second batch once the first ones are removed from the pan.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include whipped cream.

Nutrition Information

Serving: 1pie, Calories: 62kcal (3%), Carbohydrates: 8g (3%), Protein: 1g (2%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 5mg (2%), Sodium: 108mg (5%), Potassium: 16mg, Fiber: 0g, Sugar: 3g (3%)

Keywords: holiday dessert, pumpkin pie, thanksgiving dessert