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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings mini pies

Calories 62kcal

Author Deborah Harroun

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

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