Pumpkin Pie Croissant Pudding Food

PUMPKIN PIE CRESCENTS

Steps:

• Preheat oven to 375°F and prepare a parchment-lined pan.
• Combine pumpkin pie filling, egg yolk, and pumpkin pie spice.
• Unroll crescents and place 1 slightly heaping tablespoon of pumpkin mix on each crescent.
• Starting with the large end, roll the crescent over once and slightly pinch the sides to contain the filling. Continue rolling (a little filling might leak out, that's ok). Place on the prepared pan.
• Bake 10-12 minutes or until browned.
• Meanwhile, combine glaze ingredients until smooth. Place in a small ziptop bag.
• Let crescents cool on the pan for 10 minutes. Snip off a corner of the ziptop and drizzle the glaze over the crescents. Serve warm.

PUMPKIN PIE PUDDING

Steps:

• Mash one of the bananas with a potato masher or fork. Combine the mashed banana with the pumpkin puree and pumpkin pie spice in a bowl. Divide the pumpkin mixture between each of the pudding cups and stir until combined.
• Slice the remaining banana and add to the top of the puddings. Crush the graham crackers and sprinkle over the top.

PUMPKIN PIE CROISSANT

Steps:

• 1. Roll each crescent roll out and cut lengthwise in 2.
• 2. Mix together the pumpkin pie filling with the cream cheese, spices and sugar. Beat together until fluffy and creamy.
• 3. Spread 1 tablespoon (or more) of the filling along the crescent roll and roll it up.
• 4. Mix together 4 Tablespoons of sugar and 1 Tablespoon Pumpkin Pie Spice; Roll each pumpkin pie croissant in it.
• 5. Bake at 375 F degrees for 15-18 minutes.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

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!

PUMPKIN PIE-CROISSANT PUDDING

Steps:

• Preheat the oven to 425°. Put the raisins in a bowl and cover with the whiskey. Spread the croissant pieces on a baking sheet and toast for about 10 minutes, stirring once, until golden brown. Let cool.
• Lower the oven temperature to 350°. Butter a 9-by-13-inch baking dish. In a large bowl, whisk the pumpkin pie filling with the cream, milk, eggs, sugar and salt. In the prepared baking dish, toss the croissants with the raisins and whiskey. Pour the pumpkin mixture on top, pressing with the back of a spoon until most of the croissants are moistened.
• Bake for about 40 minutes, until the center is just set; tent with foil if the top starts to brown too quickly. Let cool to warm and serve with vanilla ice cream.

PUMPKIN PUDDING PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
• Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
• Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.