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As the leaves begin to turn and the air grows crisp, the aroma of pumpkin spice wafts through kitchens everywhere, signaling the arrival of fall. Amidst the season's rich tapestry of flavors, mini pumpkin pie crescent cups stand out as an irresistible dessert that perfectly encapsulates the essence of autumn. These delightful treats combine the beloved flavors of traditional pumpkin pie with the flaky, buttery texture of crescent rolls, making them a convenient option for gatherings, holidays, or simply indulging at home.

Mini Pumpkin Pie Crescent Cups

Celebrate the flavors of fall with mini pumpkin pie crescent cups, a delightful twist on a classic dessert. These easy-to-make treats combine rich pumpkin puree and warm spices with flaky crescent roll dough, creating a perfect handheld snack for any gathering. Ideal for potlucks, Thanksgiving, or cozy nights at home, these bite-sized wonders are sure to please both kids and adults alike. Discover how to prepare, serve, and store these seasonal delights for maximum enjoyment!
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Ingredients
  

1 can (8 oz) refrigerated crescent roll dough

1 cup canned pumpkin puree (ensure it’s 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 chopped pecans (for topping)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot enough for baking.

    Prepare the Crescent Dough: Open the can of crescent roll dough and carefully unroll it onto a clean, lightly floured surface. Instead of separating the dough into triangles, pinch the seams together to form a single rectangular sheet, creating a more even base for your cups.

      Cut the Dough: Use a pizza cutter or a sharp knife to cut the dough into 12 equal squares. Next, grease a muffin tin thoroughly with non-stick spray or butter to prevent sticking.

        Form the Cups: Gently press each square of dough into the bottom and up the sides of the muffin tin cups, shaping them into small cups. Use your fingers to ensure the dough is evenly distributed and not too thick at the edges.

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

            Fill the Cups: Spoon the pumpkin filling into each crescent dough cup, filling them about three-quarters full to allow space for the filling to puff up as it bakes.

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

                Cool and Serve: Once baked, remove the muffin tin from the oven and let the mini pumpkin pie cups cool in the tin for approximately 5 minutes. Carefully take them out and transfer to a wire rack to cool completely.

                  Garnish: Once cool, enhance the flavor by topping each pumpkin pie cup with a generous dollop of whipped cream and a sprinkle of crushed graham crackers or chopped pecans, if desired.

                    Enjoy: Serve these delightful mini pumpkin pie cups fresh for the best flavor. If needed, they 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

                        - Presentation Tips: For an elegant touch, serve on a festive platter and garnish each plate with additional whipped cream and a sprinkle of cinnamon.