Go Back
As the leaves turn and the air becomes crisp, the culinary world embraces the warm, comforting flavors of fall. Among the most beloved seasonal treats are pumpkin-based desserts, which evoke nostalgia and celebrate the essence of autumn. From classic pumpkin pies to creative variations, pumpkin flavors have a way of bringing people together around the table. One such delightful twist on the traditional pumpkin pie is the Mini Pumpkin Pie Crescent Cups. These bite-sized treats combine the rich flavors of pumpkin with the flaky, buttery goodness of crescent roll dough, making them an irresistible addition to any gathering or a delightful family dessert.

Mini Pumpkin Pie Crescent Cups

Discover the perfect fall dessert with these Mini Pumpkin Pie Crescent Cups! They're a delightful twist on traditional pumpkin pie, featuring a flaky crescent dough filled with creamy pumpkin goodness and warm spices. Easy to make with simple ingredients, these mini treats are ideal for gatherings or cozy nights at home. Customize them with whipped cream or crushed nuts for a personal touch, making them a must-have for any autumn occasion.
Print Recipe Pin Recipe

Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup sweetened condensed milk

1 large egg

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon salt

Whipped cream (for serving)

Optional: crushed graham crackers or pecans (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Crescent Dough: Open the can of crescent roll dough and unroll it onto a clean, lightly floured surface. Do not separate the triangles; instead, pinch the seams together to form a rectangular sheet.

      Cut the Dough: Use a pizza cutter or sharp knife to cut the dough into 12 equal squares. Grease a muffin tin with non-stick spray or butter.

        Form the Cups: Press each square of dough into the bottom and up the sides of the muffin tin cups to create small cups. This can be done using your fingers to ensure an even thickness.

          Make the Filling: In a medium mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, allspice, and salt. Whisk until the mixture is smooth and well-combined.

            Fill the Cups: Spoon the pumpkin filling into each crescent dough cup, filling them about three-quarters full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the filling is set and the edges of the crescent cups are golden brown.

                Cool and Serve: Remove from the oven and let the mini pumpkin pie cups cool in the tin for about 5 minutes. Carefully remove them from the muffin tin and transfer to a wire rack to cool completely.

                  Garnish: Once cooled, top each pumpkin pie cup with a dollop of whipped cream and a sprinkle of crushed graham crackers or pecans, if desired.

                    Enjoy: These mini delights are best served fresh, but can be stored in an airtight container in the refrigerator for up to 3 days.

                      Prep Time, Total Time, Servings: 15 min | 30 min | 12 servings