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Pumpkin Pie Croissants

When I saw this I immediately pinned it and knew I had to make it. I made them for my house warming party in October and last weekend for my last Christmas of 2011 (yeah, in January 2012). Everyone who has one loves it. 
Pumpkin Pie Croissants From Pressed Down, Shaken Together
This is one of my favorite last minute recipes. I’ve made it twice now, once with canned pumpkin and once with homemade pumpkin.
See? Not as pretty but more pumpkiny
Here’s the secret, fill those suckers up! They look worse but taste sooo much better. There will be some explosions in the oven. I use a silicone mat to catch the spills. If you skimp on the filling you will have a lot left at the end. 
One more tip: use a pizza cutter to 1/2 the croissant triangles. Add the filling before you separate the pieces then roll them up. You can get closer the the edges without making as much of a mess


  1. This looks delish! I am a follower! Can you please post this at my Taste This Thursday party!?

  2. SO glad you like my pumpkin pie croissants … I agree, the more messy filling the better!! And I love your tip about the pizza cutter 🙂 Thanks for sharing and for linking back to my recipe … hope to see you again soon!

  3. These look delicious. I’ll have to try them.
    By the way, I love your new header.