Wednesday, December 12, 2012

Pumpkin Pie Croissant

Thanksgiving may be over, but that doesn't mean that we have to let go of the pumpkin yet!  Pumpkin treats are some of my favorite and I love this time of year when pumpkin recipes and pumpkin stock are in abundance.

I found a recipe for pumpkin pie croissants on Pinterest (of course) and last night I made some modifications to make it more 'diet' friendly.  If you like sweet treats with pumpkin then you will love is a great treat for one when you know you won't have the control to keep yourself from eating an entire pie if you make it.  Although, you may find that you can't keep your self from eating the entire batch of these either....which is why I only made a half batch for my first round...and because I only had one can of crescent rolls in the fridge.
Pumpkin Pie Croissants

Servings: 16  WW Pts+: 4
You will need:
  • 2 tubes of reduced-fat crescent rolls
  • 4 oz reduced-fat cream cheese (1/2 of a block)
  • 1 can pumpkin (not pumpkin pie mix)
  • pumpkin pie spice to taste
  • 5 tbsp sugar or sweetener
Mix together pumpkin, cream cheese, pumpkin pie spice and half of the sugar.  Beat together until well blended and creamy. 

Roll out the crescent rolls and spread an even amount of filling onto each one.  Probably a tablespoon or so to start with and then even it out. 

Roll up each roll and place on a cookie sheet.  Use the remaining sugar to sprinkle on top of each roll and then top each roll with a dash of pumpkin pie spice. 
Bake in the oven for 15 minutes at 375°F.

If you opt for fat-free cream cheese, the points reduce to 3 per roll.
I got mine a little brown, but they were fantastic anyway!  After you are done eating you still get a little taste of sugar when you lick your lips ~ Yum!

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