Pumpkin Pie Cups
This is not a mini pumpkin pie! Pumpkin Pie Cups are all the goodness of a pumpkin pie in a portable and perfectly portioned little cup. It’s for when you’re in the mood for pumpkin pie, but want to cut out about half the steps.
With a pumpkin pie, the crust consistency is much flakier. The crust on the Pumpkin Pie Cup is softer and more bread like, since it’s a crescent roll. So imagine a warm soft crescent roll filled with delicious pumpkin pie filling – that’s the cup.
Pumpkin Pie Cups For Breakfast? Tell me more…
With a pumpkin pie filling and a soft bread roll, this pumpkin pie cup is a little more versatile. It’s now possible to serve pumpkin pie as a snack, a dessert or even for breakfast.
It may seem weird to serve this for breakfast, but there’s actually less sugar in this recipe than in a donut or muffin. Plus, there’s the bonus of adding more pumpkin to your diet. Hooray for more Vitamin A and Beta Carotene!
How To Make Pumpkin Pie Cups
Using the pre-made crescent roll for the crust, tuck the dough triangle into the cup. Make sure to over lap the edge and squish it together to make a little dough cup.
Next add in the pumpkin filling, I filled mine up to the top, so I could use up the batter.
Pop the cups into the oven and bake between 18 – 20 minutes or until the center of the pie filling sets. Then cool in the pan for 3 minutes and remove to a wire rack. Lastly place in the fridge and let cool for at least an hour before serving.
Pumpkin Pie Cup Tips & Tricks
Once the cups are ready, top them off with a little whipped cream. It adds to the flavor and also covers any cracks in the pie filling, improving the presentation.
Try using the butter crescent rolls for an extra depth of flavor. Or lower the calories, by getting the regular or even the 90-calorie crescent rolls.
Another bonus is that the Pumpkin Pie Cup can be eaten without utensils – almost like a cupcake. Which makes it very kid-friendly and my picky son actually requested I make more of these. It rates a three out of three kid rating in this household – Success!
In fact, the only complaints from the kids is that the whipped cream gets on their noses as they chow down. (This problem is usually voiced between mmmm this is soooo good mom!)
Want another breakfast cup idea? Try my Ham And Cheese Egg Cups or my Mighty Good Mini Quiche. Or for more pumpkin goodness enjoy my Mini Pumpkin Cheesecakes.
Pumpkin Pie Cups – all the goodness of a pumpkin pie in a portable and perfectly portioned little cup. Quick, easy and incredibly delicious!
- 1 package ready-made crescent rolls
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 3-1/2 tbsp heavy cream
- 1/3 cup brown sugar
- 1/8 tsp salt
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If you’re using a dark colored muffin tin, pre-heat the over to 350-degrees. If not, pre-heat the over to 375-degrees.
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In a medium-sized bowl add in the pumpkin puree, egg, brown sugar, vanilla, heavy cream, pumpkin spice and salt. Whisk everything together until it’s nice and creamy.
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Open the crescent rolls and place a triangle into each muffin cup. You’ll need to overlap the ends of the triangle but leave an opening in the center to hold the rest of the ingredients.
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Next spoon the pumpkin pie mixture into each of the cups and then back for about 18 – 20 minutes. Making sure the centers are set. Let the cups cool in the pan for about 3 minutes and remove to a wire rack. Once they’ve cooled place into the fridge for at least an hour.