Pumpkin Crescent Puffs

I have seen the basics of these puffs listed on lots of web sites, Pillsbury and Kraft included, they both called them Magic Marshmallow Crescent Puffs. One highlighted their brand product the other highlighted their brand product. Plenty of other places also listed these same ingredients and instructions - but nothing exactly like I made. So I am sharing with you.

I got the puff recipe from here:

http://www.thegunnysack.com/2013/09/pumpkin-desserts-pumpkin-cream-puffs.html

And the filling recipe from here:

http://www.theprairiehomestead.com/2013/09/pumpkin-cream-puffs.html#sthash.uuQE8es8.dpuf

(The cream puff recipe on this site are pretty good too.)

Whatever they call them and whoever they belong to - I call them: 

Pumpkin Crescent Puffs

The Puffs - 

2

cans  (8 oz. each) refrigerated crescent dinner rolls

1/4

cup  sugar

1

tsp.  ground cinnamon

1/4

cup  (1/2 stick) margarine or butter, melted

16

Large Marshmallows

PREHEAT oven heat to 350°F. Separate dough into 16 triangles. Mix sugar and cinnamon; set aside.

 DIP marshmallows in margarine, then in sugar mixture, turning to evenly coat all sides.

 Wrap each dough triangle around 1 marshmallow, 

Completely covering marshmallow; pinch edges of dough tightly to seal. Dip sealed side in margarine; place, sealed side down, in each of 16 greased medium muffin cups.

 BAKE 10 to 15 min. or until golden brown. Immediately remove from pan.

Unfortunately, I don't have a picture of the stuffed puffs, but the Gunny Sack website above does. 

The cream filling:

3/4 cup heavy cream 

1/4 cup pumpkin puree 

2 teaspoons pumpkin pie spice 

1/4 cup sugar (they used maple syrup)

1 teaspoon real vanilla extract

In mixing bowl or stand mixer, combine cream, sugar, vanilla, and spice 
Whip until it forms stiff peaks 
Fold 1/4 cup of pumpkin into whipped cream 
Stuff your puffs by generously filling the cream puff shell with the pumpkin mixture
That is it - they were quite tasty.