Easy Pumpkin Pie Crust Rolls

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These Easy Pumpkin Pie Crust Rolls are a quick and delicious dessert you will want to make over and over again! Bite sized and made with store-bought pie dough, they are the perfect treat to make ahead and store in the refrigerator, although I don’t think they’ll last long!

 

Guess what?! We are moving next week!!!

It has been a process to say the least but so very exciting to get a into a bigger home!  We have been living in a town home for the last 3 years and now that we have doubled the size of our family, having two boys, it is about that time!

With that said, I have been trying to use everything up in our freezer so we are not lugging everything in coolers across town.

So while digging through all the frozen Ziploc bags of mysterious food, I came across Pillsbury’s refrigerated pie crust and got excited!

It gave me an excuse to break away from all the packing and test out some recipes!

AND since fall will be here THIS WEEKEND, bring onnnn the pumpkin!!! 🙂

 

Pillsbury Pie Crust Recipe (Refrigerated)

For this recipe, I used Pillsbury’s refrigerated pie crust! It is my NEW favorite frozen food product! I love the idea that I can whip this out, throw it in a pie dish and fill it with whatever I want in less than a few minutes.

You can use ANY store-bought crust to make pumpkin pie or any pie really. It really is such a time saver since homemade pie crust is NOT easy to make. It requires some TLC that I enjoy only on a cold day when I am stuck inside with nothing to do.

You can keep your crust in the freezer for a few months or in the fridge if your planning to use it sooner rather than later. 

 

Easy Pumpkin Pie Crust Rolls

I tested these pie crust rolls out a few times.

The first time, I used ACTUAL pumpkin pie filling. I mixed pumpkin puree with cream cheese, sugar, an egg and vanilla then rolled them up.

They tasted just like a slice of pumpkin pie!

However, they were a bit messy…plus I wanted to make these EVEN EASIER to prepare!

So instead of using actual pumpkin pie filling, I took a shortcut and used pumpkin spice and brown sugar. That’s it!

They came out JUST as yummy if not better! The pumpkin flavor is definitely not lacking.

 

Powdered Sugar “Glazed Icing”

While I worked at my father’s bakery, I would absolutely LOVE glazing the hot donuts! It was so fun to absolutely DRENCH them in the glaze using a mini sauce pan as the glaze scooper!  Here is a photo of his famous glazed donuts!  →

Just like these donuts, the glaze is what takes any sweet treat over the top.

These pie crust rolls are just  NOT the same without this pumpkin spice glazed icing so don’t make them without it!

It is SUPER easy to mix up and just makes such a difference when it comes to flavor.

Did you know that pie dough only has a LITTLE bit of sugar in it if any? It is NOT very sweet by its lonesome so the glaze is meant to up the sweetness factor while adding another punch of pumpkin flavor!

 

Tips for making glazed icing:

1. Use a whisk when mixing it up! It helps break down the lumps.
2. A little milk goes a LONG way so add it in very small amounts! (water works too)
3. If your icing becomes too liquidy, add more sugar! You want the consistency just right! Just thick enough to pour!
4. Use any spice to flavor your icing!
5. Allow the icing to dry before moving to storage containers! They should not be wet when they dry if the glaze consistency was right.

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Pin this recipe for later using the photo below!

 

 

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