Prep 15 mins
Cook 15 mins
A fun way to make individual pies for your guests! I typically don't enjoy desserts, but this one is delicious and very easy to make. It's a lighter version (only 4 WW points!!) of the heavy pumpkin pie that you sometimes get and the peanut butter adds a special flavour to it. I didn't include the cooling time. This was an entry in RSC #13. Enjoy!
- 2 eggs, beaten
- 1 (16 ounce) can pumpkin (not pie filling!)
- 1⁄2 cup honey
- 2⁄3 cup smooth peanut butter
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 2 (8 ounce) packages crescent rolls, regular size
- whipped cream (optional)
- Heat oven to 375°F.
- In a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. Stir until well mixed.
- Unroll dough; separate into 4 rectangles for each package. Pinch and then press perforations to seal. Cut each rectangle in half, to produce 2 squares per triangle. You will end up with 16 squares in total.
- In ungreased muffin tin, gently press each square into each cup. Be sure that you repair any tears that may occur. The corners should be slightly sticking out.
- Spoon pumpkin mixture evenly into each pastry cup.
- Bake for 15 minutes or until dough is nicely browned.
- Remove from oven and let cool 10 minutes. Gently pull each pie out by lifting by 2 opposing corners. You can also refrigerate until cool and then remove.
- If desired, top with fresh whipped cream and a light sprinkling of cinnamon. Yum!
I wasn't the fondest of these even though it had my beloved p.b. as an ingredient. They definitely are something that needs to be eaten ASAP as the crescent roll gets soggy the longer they sit. Right from the oven, they're o.k. I normally do like pumpkin pie and so I'm thinking it's the crescent roll that is not to my liking. I'm giving this a 4 star rating because they are good while still warm from the oven.
Just okay. The muffin tin needs to be greased as they totally stick, and then the crescent rolls get soggy as they sit.