If you are searching for a delightful fall treat that combines flaky pastry with warm autumn spices, you will love this Pumpkin Pie Crescents with Maple Glaze Recipe. These golden, tender crescents filled with spiced pumpkin and topped with a luscious maple glaze capture the essence of cozy autumn mornings and festive gatherings. They are quick to prepare yet irresistibly delicious, making them perfect for sharing with family and friends or treating yourself to a little slice of pumpkin paradise.
Ingredients You’ll Need
The magic behind these Pumpkin Pie Crescents with Maple Glaze Recipe lies in the simplicity and harmony of its ingredients. Each element is carefully chosen to bring out a perfect balance of flavor, texture, and that classic fall color that makes this dish so inviting.
- Refrigerated crescent rolls (1 can, 8 ounces): Provides a buttery, flaky base that wraps the filling in golden goodness.
- Canned pumpkin puree (1/2 cup): The star of the dish, offering smooth texture and rich pumpkin flavor.
- Brown sugar (2 tablespoons, packed): Adds sweetness and a subtle molasses note that deepens the filling’s warmth.
- Ground cinnamon (1 teaspoon): Infuses the filling with that unmistakable cozy spice aroma we all love in pumpkin desserts.
- Ground ginger (1/2 teaspoon): Offers a gentle zing that compliments cinnamon perfectly.
- Ground nutmeg (1/4 teaspoon): Adds a sweet, nutty depth to improve complexity in flavor.
- Ground cloves (1/4 teaspoon): Brings a bold, slightly smoky spice touch that’s essential for authentic pumpkin pie flavor.
- Vanilla extract (1 teaspoon): Enhances all the spices and adds a lovely aromatic sweetness.
- Powdered sugar (1/2 cup): Forms the base of the glossy maple glaze that brings sweetness and shine.
- Pure maple syrup (2 tablespoons): Adds natural sweetness and that signature rich maple flavor topping.
- Milk (1-2 teaspoons): Adjusts the glaze consistency for perfect drizzle ability.
How to Make Pumpkin Pie Crescents with Maple Glaze Recipe
Step 1: Prepare Your Baking Space
Start by preheating your oven to 375°F (190°C). Preparing a baking sheet with parchment paper or a silicone baking mat not only helps prevent sticking but makes cleanup a breeze. This step sets the stage for perfectly baked crescents with that coveted golden crust.
Step 2: Mix the Pumpkin Filling
In a small bowl, combine the pumpkin puree, brown sugar, ground cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir these ingredients together until the mixture is smooth and evenly spiced. This filling is the heart of the recipe, delivering that luscious pumpkin pie flavor in every bite.
Step 3: Assemble the Crescents
Unroll your crescent roll dough and gently separate it into 8 individual triangles. At the wide end of each triangle, place a heaping teaspoon of the pumpkin mixture. Carefully roll each piece from the wide end toward the pointed tip, enclosing the filling snugly. This rolling technique ensures the filling stays inside as they bake, creating a little pocket of pumpkin delight.
Step 4: Bake to Golden Perfection
Arrange the filled crescents on your prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12 to 15 minutes, or until the crescents are puffed and golden brown. The aroma filling your kitchen at this stage is absolutely irresistible and a wonderful preview of what’s to come.
Step 5: Prepare the Maple Glaze
While the crescents cool slightly, whisk together powdered sugar, pure maple syrup, and a splash of milk in a small bowl. Adjust the milk quantity to reach a smooth, drizzle-friendly glaze consistency that will beautifully coat your crescents without overwhelming them.
Step 6: Drizzle and Serve
Once the crescents are just warm, drizzle the maple glaze generously over the top using a spoon or piping bag. The shiny glaze adds a sweet finishing touch that complements the spiced pumpkin filling and flaky dough perfectly. Serve them warm for the most comforting experience!
How to Serve Pumpkin Pie Crescents with Maple Glaze Recipe
Garnishes
Sprinkle a light dusting of cinnamon or a few chopped toasted pecans on top of the glazed crescents to add a little crunch and enhance the aroma. A small dollop of whipped cream on the side can also elevate the presentation and flavor to something extra special.
Side Dishes
Pair these crescents with a hot cup of apple cider or your favorite fall-inspired coffee to create a delightful breakfast or afternoon snack. They also work wonderfully alongside a fresh fruit salad to balance sweetness with juiciness and brightness.
Creative Ways to Present
Serve these Pumpkin Pie Crescents with Maple Glaze Recipe on a rustic wooden board with autumn leaves or miniature pumpkins as decoration for a festive look. Alternatively, arrange them in a basket lined with a cozy cloth for a charming brunch table centerpiece that invites guests to indulge.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature for up to two days. This keeps the crescents soft and the glaze intact, ready to be enjoyed again without losing their charm.
Freezing
To freeze, place unbaked or baked crescents on a parchment-lined tray in a single layer and freeze until solid. Transfer to a freezer-safe bag or container and store for up to two months. When ready to enjoy, thaw and reheat, then glaze for the freshest taste.
Reheating
Warm the crescents gently in a 350°F (175°C) oven for 5 to 7 minutes to revive that flaky texture and warm filling. If glazing after reheating, wait until just before serving to drizzle the maple glaze so it stays fresh and glossy.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If using fresh pumpkin, roast and puree it until smooth before measuring out 1/2 cup for the filling. This will give your crescents an extra fresh flavor, though canned pumpkin is perfectly convenient and reliable.
Is there a way to make this recipe vegan?
Yes, you can swap crescent rolls for a vegan dough option and use a plant-based milk such as almond or oat milk in the maple glaze. Make sure the maple syrup you use is pure and not mixed with any animal products.
Can I prepare the filling ahead of time?
You definitely can. The pumpkin filling can be made a day in advance and stored covered in the refrigerator. Let it come to room temperature before assembling for easier spreading and rolling.
What if I don’t have all the spices?
Cinnamon and nutmeg are the most essential here, but if you miss out on cloves or ginger, don’t worry. The crescents will still taste lovely — just a bit less complex in spice profile. Feel free to adjust according to what you have on hand.
How long do these crescents stay fresh once glazed?
They are best enjoyed the same day as glazing to maintain that perfect texture and glaze shine. However, if stored properly, they remain nice for about two days. The glaze may thicken but can be refreshed with a light drizzle of warm maple syrup before serving.
Final Thoughts
There is something incredibly satisfying about biting into a flaky crescent filled with spiced pumpkin and kissed with a sweet maple glaze. The Pumpkin Pie Crescents with Maple Glaze Recipe is an easy yet impressive way to celebrate fall flavors any time you like. I can’t wait for you to try making them and share the joy this cozy, delicious dish brings with those you love.
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Pumpkin Pie Crescents with Maple Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Pie Crescents with Maple Glaze are a delightful fall treat combining flaky crescent roll dough with a spiced pumpkin filling. These warm, golden crescents are baked to perfection and finished with a sweet maple glaze, making them a perfect dessert or snack for autumn gatherings.
Ingredients
Crescent Rolls
- 1 can (8 ounces) refrigerated crescent rolls
Pumpkin Filling
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk (as needed for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Mix Pumpkin Filling: In a small bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and vanilla extract. Stir until all ingredients are well incorporated to create a flavorful spiced pumpkin filling.
- Prepare Crescents: Unroll the crescent roll dough and separate it into 8 triangles. Place a heaping teaspoon of the pumpkin filling onto the wide end of each triangle. Carefully roll each triangle starting from the wide end toward the point, enclosing the filling completely. Arrange the filled crescents on the prepared baking sheet with some space between them.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the crescents turn golden brown and are cooked through. Once done, remove from the oven and allow them to cool slightly on the baking sheet.
- Make Maple Glaze: In a small bowl, whisk together powdered sugar and maple syrup. Add milk a little at a time as needed until the glaze reaches a smooth, pourable consistency.
- Glaze Crescents: Drizzle the warm pumpkin pie crescents with the maple glaze using a spoon or a piping bag, covering them evenly for added sweetness and flavor.
- Serve: Serve the pumpkin pie crescents warm, optionally with extra maple glaze on the side for dipping. Enjoy this cozy fall treat!
Notes
- Ensure the crescents are rolled tightly to prevent the filling from leaking during baking.
- Adjust the spices in the filling according to your preference for warmth and intensity.
- If the glaze is too thick, add a bit more milk; if too thin, add more powdered sugar.
- These crescents are best enjoyed fresh but can be reheated gently in the oven.
- For a dairy-free glaze, substitute milk with almond or oat milk.
