Pumpkin Pie Poppers

Pumpkin Pie Poppers


  • 3/4 cup Pumpkin Puree (not pumpkin pie filling)
  • 6 oz Evaporated milk
  • 6 Tbsp. Sugar
  • 1 Egg
  • 1/2 tsp. Pumpkin Pie Spice
  • 3 cans Pillsbury Crescent Rolls


  1. Preheat oven to 350 degrees.

  2. Whisk together pumpkin puree, evaporated milk, sugar, egg and pumpkin pie spice.  

  3. Unroll crescent dough and pinch together the seams to make one large piece of dough.  Use a pizza cutter to cut out 1.5 inch squares (you should get about 16 squares per roll). Cut a few squares and fit them into your mini muffin pan to make sure you're cutting the right size.

  4. After you've cut all your squares press them into your mini muffin tins and fill them with pumpkin pie filling! 

  5. Bake for 15-20 minutes or until the filling it set and the dough is golden.  Let cool and serve with whipped cream!