Peanut Butter Pumpkin Pies

Recipe by Nif_H
READY IN: 30mins


  • 2
    eggs, beaten
  • 1
    (16 ounce) can pumpkin (not pie filling!)
  • 12
    cup honey
  • 23
    cup smooth peanut butter
  • 1
    teaspoon cinnamon
  • 12
    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!