These croissants may look like any old croissant at first glance, but they’re not: They’re rolled with a sweetened pumpkin mixture spiced to evoke the flavors of the famous pumpkin pie filling. Heartier than a regular croissant, they have a most fascinating flavor when bitten into, as the crackly shards of croissant pastry give way to soft, rich, almost custard-like pumpkin filling.
Incredible light and flakey, yet still dense and gooey, these oh-so-good pumpkin pie croissants are a fantastic way to start the day (especially when paired with your favorite warm beverage) as we head into the cooler days of autumn.
Create a one-of-a-kind fall dessert people will go crazy for with this delicious dream of a pastry recipe for pumpkin pie croissants.
Photos and illustrations via CakeSpy
- This recipe yields a sufficient amount of pumpkin pie filling for 24 medium croissants. For a croissant recipe, check out Craftsy course Classic Croissants at Home.
- If you have too much filling, you can save the remainder by storing it in an airtight container in the refrigerator for up to one week, or the freezer for up to one month.
- This filling can also be used to fill commercially produced crescent rolls, empanadas, filled doughnuts, hand pies, or pie pops. Since there is no egg in the mixture, it can also be used as a dessert topping or mixed with ice cream for a fall-flavored treat.
- Once you’ve made the filling, let it chill in the refrigerator before using it in your pastries. Hot or even warm filling could damage the pastry by causing it to start cooking before you put it in the oven, resulting in a gummy texture.
- Do not use the cans labeled “pumpkin pie mix.” This is already spiced and mixed, and leaveners and binders are added. Pure pumpkin (with pumpkin being the only ingredient) is the way to go with this recipe.
- You can use canned pumpkin or fresh pumpkin. However, to ensure that the fresh pumpkin matches the consistency of puree, mix it in a food processor or powerful blender to form a puree, and then strain it through a sieve or cheesecloth so that the liquid is drained from the mixture.
Pumpkin pie croissants
Yield: enough filling for 24 medium-sized croissants, or 48 mini croissants
- 1 batch croissant dough , separated into triangles
- 2 tablespoons butter
- 1 tablespoon cream
- 1 cup dark brown sugar, firmly packed
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
*International readers may enjoy our handy Metric Conversion Guide.
Melt the butter in a medium saucepan set over low heat. Stir in the cream and brown sugar, stirring over low heat until the sugar has completely melted into the mixture. Stir in the pumpkin, vanilla, and spices. Let the mixture cook for 10 minutes over low heat, stirring frequently. This longer cooking time will help the pumpkin mixture thicken and allow the flavors to really combine.
Allow the filling to chill in the refrigerator for at least 30 minutes. You want it chilled — not hot or even warm.
Once you’re ready, slice your croissants into triangles. Only, before rolling them, spread each one with a spoonful of the filling. Spread it to just shy of the edges, as the rolling will cause the filling to spread out a bit.
Roll the croissants as normal; place at least 2 inches apart on a baking sheet. It’s important that the seam is aligned under the croissant, as the pumpkin filling can leak a bit if the croissants unravel while baking. Allow to proof per your recipe.
Bake the croissants as specified in your croissant recipe; remove once golden and puffy. Allow them to sit on the baking sheet for about 5 minutes out of the oven before removing them.
These croissants taste best within 48 hours, and make an exceptional accompaniment to a homemade pumpkin spice latte. If you have extra, you can freeze them for up to one month; when ready to eat, remove from the freezer and place on a baking sheet (not thawed); bake at 325 F for 5-10 minutes, and enjoy.