Mini Pumpkin Pie Croissants These start with 2 tubes of refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissant. Each croissant will get a generous tablespoon of this luscious pumpkin pie filling: 1/2 block of cream cheese 1 cup of canned pumpkin (not pumpkin pie filling) 1 1/2 tsp. pumpkin pie spice 3 T sugar Beat together until fluffy and creamy. Sorry for the poor quality - I was rushing to get these in the oven to show you :) Now here is the fun part! Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it! Bake at 375* for 15-18 minutes. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.