Pumpkin Pie Crescents

EASY--- Taste just like pumpkin pie with half the effort--- better with some whip cream or ice-cream-- fairly spicy!

These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling: 4 oz. (1/2 block) of softened cream cheese1 cup of canned pumpkin (not pumpkin pie filling)1 – 2 T pumpkin pie spice (adjust to taste)3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter) Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.   Roll each triangle and place on greased cookie sheet.   Bake at 375 degrees about 10 min., or until browned.  (I sprinkled tops with a leftover cinnamon/sugar mixture-- not necessary)

(posted on facebook)

Great for when you are in a pumpkin pie mood-- but LAZY!