You want to make these!
Ever since last week when Paige instagrammed some foodie menus with pumpkin on it…I’ve been on a pumpkin kick! And Erin isn’t helping it any hehe! She was talkin bout something called a pumpkin chai…ummm yea…tried it…HEART it!
So I had to make a pumpkin pie!
I scoured the internet for recipes. I really wanted to make a beautiful homemade pumpkin pie.
But when I got to the store to get all the ingredients and spices…my mind exploded!
Did you know that ground cloves are $9.99 for a small lil’ teeny tiny bottle!!
ummmm, yea NO!!
I love to bake, but I don’t bake nearly enough to need a $10 bottle of ground cloves!
I spotted the Libby canned pumpkin puree, and it said * Easy * !!
All I had to do was add 2 eggs and some evaporated milk!
Woohoo!! I felt like doing a dance in the food aisle!!
Here’s what you’re gonna need:
Reduced Fat Crescent Rolls
2/3 c Evaporated Milk
1/4 tsp cinnamon
1/2 brick cream cheese
[ Step 1 ]
Mix eggs in a separate bowl
[ Step 2 ]
Mix eggs, and all ingredients (evap milk, pumpkin pie mix, cinammon, cream cheese) together and set aside.
>> I added cream cheese and cinnamon, you don’t have to if you don’t want
[ Step 3 ]
Roll out Crescent Roll dough and use a cookie cutter to cut out circle-ish shapes.
>> The dough has perforated triangles already cut in, and I didn’t want triangles. So I mashed up the whole dough and then used a rolling pin to roll out the perforation.
[ Step 4 ]
Add the pumpkin pie mix!
>> Don’t let the mix overflow over the sides of the dough…it won’t look pretty, trust me!
[ Step 5 ]
Following baking instructions on the can. My oven is kinda wonky, so I baked mine at 350 degrees for 20 min.
Bake until dough is golden and/or center is cooked through.
[ Step 6 ]
Enjoy lil’ nibbles with a cup of Soy Chai!
Perfect Fall dessert…