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.

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.

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.

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.