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
Preheat oven to 375ºF.
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.
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.
Roll the crescents up and line them up on a baking sheet. Bake for 10-12 minutes, or until light brown around the edges.
Top with an icing of your choice (optional).
#SpoonTip: I highly recommend Food Network’s cream cheese frosting recipe for the icing.