Pumpkin Cheesecake Hand Pies
A no-effort fall recipe. Perfect for lazy Sundays, when you want a treat.
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 8 hand pies
- 2 cans Crescent Rolls
- 1 1/4 cups cream cheese
- 1/2 cup pumpkin pie filling
- 6 tbsps powdered sugar
- 1 tsp pumpkin spice
Pre heat oven to 375.
In a medium bowl add the cream cheese, pumpkin pie filling, powdered sugar and pumpkin spice. Beat until smooth and whip up for two minutes, set aside.
Open up the crescent rolls, roll out and divide into four squares. Punch the serrated seams that make the rolls until triangles (to make them into rectangles).
Spoon the pumpkin cream cheese mixture onto one side and seal the edges with a fork.
Bake for 15 minutes, the pastry should be golden and flakey.
Dust with powdered sugar or make a glaze.
Serving: 1g | Calories: 380kcal | Carbohydrates: 39g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 39mg | Sodium: 592mg | Potassium: 72mg | Fiber: 1g | Sugar: 17g | Vitamin A: 37.5% | Vitamin C: 0.7% | Calcium: 4.2% | Iron: 5.9%