If you’re like me, you wouldn’t mind a few extra months of fall. I love watching the trees change color, I love the crisp autumn breeze, and I love making pumpkin pie.

The only problem? Pie is not portable, making it a challenge for those of us who have meetings and classes and can’t take our daily pie break any time we want. I can’t just slice off a piece and take it to class with me. Well, I suppose I could, but I might receive some odd looks from my peers.

So, what’s my solution? Pumpkin pie crescent rolls.

Pumpkin Pie To-Go

  • Prep Time:10 minutes
  • Cook Time:10-12 minutes
  • Total Time:20-22 minutes
  • Servings:16
  • Easy


  • 2 Pillsbury® Original Crescents
  • 1 15-oz. can pumpkin pie mix
  • 1 large egg
Photo by Morgan Willie
  • Step 1

    Preheat oven to 375ºF.

  • Step 2

    Spread out the crescent rolls on a clean surface. Coat the surface with a little bit of all-purpose flour to keep the dough from sticking.

  • Step 3

    Stir together the can of pumpkin pie mix and a large egg to create filling. Put a tablespoon or so of the filling onto each crescent roll.

    Photo by Morgan Willie
  • Step 4

    Roll the crescents up and line them up on a baking sheet. Bake for 10-12 minutes, or until light brown around the edges.

  • Step 5

    Top with an icing of your choice (optional).

    #SpoonTip: I highly recommend Food Network’s cream cheese frosting recipe for the icing.

    Photo by Morgan Willie