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Salted Caramel Pumpkin Pie Crescents

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Salted Caramel Pumpkin Pie Crescents
  • Prep 15 min
  • Total 30 min
  • Servings 8
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Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!
May 11, 2018

Ingredients

  • 1/3 cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoons sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons caramel topping
  • 1 can (8 count) Pillsbury™ refrigerated crescents

  • 2 teaspoons sugar
  • 1/8 teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • 1/4 teaspoon coarse sea salt

Steps

  • 1
    Heat oven to 375°F. Line large baking sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, 1/2 teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
  • 2
    Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
  • 3
    Place on baking sheet. In small bowl, mix 2 teaspoons sugar and 1/8 teaspoon pumpkin pie spice. Sprinkle over filled crescents.
  • 4
    Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on baking sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Expert Tips

  • Tip 1
    You can prepare the filling up to a day in advance and keep covered in the refrigerator.
  • Tip 2
    The crescents can be prepared up to 2 hours in advance, covered with plastic wrap and refrigerated before baking.

Nutrition Information

150 Calories, 5g Total Fat, 2g Protein, 24g Total Carbs, 13g Sugars

Nutrition Facts

Serving Size: 8
Calories
150
Total Fat
5g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
Sodium
310mg
Total Carbs
24g
Dietary Fiber
0g
Sugars
13g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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