Pumpkin pie croissants
Left over croissants halved (makes 5)
1 cup canned pumpkin (pure)
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 vanilla
1 cup whipping cream
1 tbsp sugar
Directions:
1. Preheat oven to 350f
2. Lightly toast croissant halves. Set aside tops.
3. In a medium bowl mix pumpkin, brown sugar, cinnamon, nutmeg, vanilla.
4. Spread 1/4 cup pumpkin mixture on croissant bottoms, and bake for 5 minutes. Cool for 5 minutes.
5. Meanwhile in a medium bowl, whip the cream with an electric mixer until soft peaks form, add sugar.
6. Top pumpkin mixture with a smear of whip cream, and pop the top on. Sprinkle with powdered sugar if desired.
Left over croissants halved (makes 5)
1 cup canned pumpkin (pure)
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 vanilla
1 cup whipping cream
1 tbsp sugar
Directions:
1. Preheat oven to 350f
2. Lightly toast croissant halves. Set aside tops.
3. In a medium bowl mix pumpkin, brown sugar, cinnamon, nutmeg, vanilla.
4. Spread 1/4 cup pumpkin mixture on croissant bottoms, and bake for 5 minutes. Cool for 5 minutes.
5. Meanwhile in a medium bowl, whip the cream with an electric mixer until soft peaks form, add sugar.
6. Top pumpkin mixture with a smear of whip cream, and pop the top on. Sprinkle with powdered sugar if desired.