Vegan Pumpkin Pie Crescents

Vegan Pumpkin Pie Crescents are a very delicious fall treat. We would easily enjoy the cozy & warm flavors of pumpkin pie in these flaky crescents during this fall season. They are prepared in 30 minutes, so we don’t have to spend much time. These crescents are prepared with vegan refrigerated crescent rolls with pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla, powdered sugar, maple syrup, and plant-based milk. They will store easily in both the fridge & freezer, so we would easily make them for meal prep. Serve these Vegan Pumpkin Pie Crescents with vegan yogurt, fresh fruit, and vegan vanilla ice cream.

STATS:

• Caloric count: 170 kcal
• Preparation Duration: Fifteen minutes
• Portion size: 1
• Cooking Duration: Twelve to Fifteen minutes
• Cuisine: American
• Total time: 30 minutes
• Course: Breakfast, Dessert, Snack
• Diet: Vegan
• Serving: 8

EQUIPMENT:

• Baking sheet
• Mixing vessel
• Parchment paper
• Small vessel
• Spatula
• Pastry brush
• Wire cooling rack

INGREDIENTS:

CRESCENTS:

• 1 can vegan refrigerated crescent rolls
• ½ cup canned pumpkin puree
• 2 tbsp. brown sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• 1 tsp. vanilla extract

MAPLE GLAZE:

• Half cup sugar powder
• 1–2 tsp. unsweetened plant-based milk
• Two tbsp. maple syrup — pure

INGREDIENT NOTES:

VEGAN CRESCENT ROLLS:

• Include the vegan refrigerated crescent rolls in the recipe to make the flaky & tasty base of these crescents. We have to check the package to make sure the pastry is fully dairy-free, as some have butter or other dairy items.

PUMPKIN PUREE:

• We have to utilize the canned pumpkin puree to make the soft & creamy base of the filling. We have to add the pumpkin puree instead of pumpkin pie filling, as it have extra sugar & spices.

BROWN SUGAR:

• Include the brown sugar in the filling to make it sweet, & it also provides a light caramel-like taste. We have to pack it firmly into the measuring spoon for accuracy.

GROUND CINNAMON:

• Add the ground cinnamon to the filling to include the typical warm pumpkin pie taste. It blends with the other spices & makes the crescents smell delicious while baking.

GROUND GINGER:

• Use the ground ginger to include a light spicy taste in the filling. It will also help to balance the sweet taste of the brown sugar & maple glaze.

GROUND NUTMEG:

• Include the nutmeg to add a warm & slightly nutty taste in the filling. We have to add it in the measured quantity, or it will overpower the pumpkin pie taste.

GROUND CLOVES:

• Add the ground cloves to the filling to include a deep and aromatic spice flavor. We have to use only the listed amount because it will add a strong taste.

VANILLA EXTRACT:

• Include the vanilla extract to add a sweet aroma & flavor to the filling. It will help to balance the flavor overall & bring all the pumpkin pie flavors together.

POWDERED SUGAR:

• Add the powdered sugar to the glaze to make it sweet, and it also helps to create a smooth texture. It dissolves easily and provides a light coating on the baked crescents.

PURE MAPLE SYRUP:

• Add the pure maple syrup to the glaze to include a natural sweet taste & a soft maple flavor. It will also provide a delicious fall flavor in these crescents.

PLANT-BASED MILK:

• Include the unsweetened plant-based milk in the glaze to alter its consistency. We have to add it gradually till the glaze becomes smooth & drizzle easily.

INSTRUCTIONS:

1. Heat the oven to 190°F & put the parchment on the tray.
2. Include the pumpkin puree, brown sugar, spices, ginger, and vanilla in the vessel and mix to make it smooth.
3. Spread the vegan dough on the shelf and separate the 8 triangles.
4. Add the pumpkin filling to each triangle’s wide end and spread it equally.
5. Roll the triangles from the one end to another to make the crescent shape.
6. Bake the crescents for twelve to fifteen minutes till they get golden and cooked.
7. Take them out and leave for about five minutes.
8. In the meantime, add the maple syrup & sugar powder in the small vessel and whisk to make it smooth.
9. Include one tsp. vegan milk to alter the consistency if required.
10. Add the maple glaze to the warm crescents and serve.

SERVING SUGGESTIONS:

BREAKFAST:

• Vegan Yogurt
• Fresh Fruit
• Apple Slices

DESSERT:

• Vegan Vanilla Ice Cream
• Coconut Whipped Cream
• Warm Apple Compote

BEVERAGE:

• Hot Coffee
• Chai Tea
• Pumpkin Spice Latte

TIPS:

• We have to add the pumpkin puree, not the pumpkin pie filling, to control the sweetness and spice.
• Properly check the vegan label before buying the refrigerated crescent dough, as not all of it is dairy-free.
• Avoid including lots of filling, as it can leak during baking, and it is difficult to roll as well.
• We have to softly roll the dough and tuck the ends to keep them closed.

STORAGE INFORMATION:

FRIDGE:

• Include the cooled crescent in the closed box & store for three days.

FREEZER:

• Add the crescents to a closed vessel and freeze for two months.

FAQs:

Are these pie crescents fully vegan?

• Yes, these pie crescents are fully vegan with the above-mentioned items. You have to check the labels before buying to ensure that they are vegan.

Will I add the pumpkin pie filling in it?

• You can utilize the pumpkin pie filling, but it is best to use the puree because the pie filling already has sugar & spices in it.

Could we make the crescents in advance?

• Yes, make & bake them in advance, put them in the fridge, and rewarm gently when required.

NUTRITIONAL INFORMATION:

Calories: 170 kcal

Serving: 8

Net carbs: 27 g

Potassium: 70 mg

Iron: 1 mg

Serving size: 1

Total carbs: 29 g

Vitamin A: 2,300 IU

Fiber: 2 g

Sodium: 240 mg

Calcium: 20 mg

Protein: 2 g