When I was growing up I hated pumpkin pie. I am not sure why. It was just not something I enjoyed. As an adult I have come to love it however, and every time I see tinned pumpkin in the shops here in the UK, I pick up a whole whack of it. Because you can't ever have too much tinned pumpkin can you??? And also because it is also a very rare find over here.
I used some tinned pumpkin to make a loaf cake the other day and had some leftover and so I decided to make some delicious Pumpkin Caramel Croissants with it! I had seen a recipe online somewhere for them a few weeks back. Do you think I could find it today?? Of course not!
And so I improvised.
With most delicious results. Imagine flakey buttery croissants . . .
With a slightly spiced, sweet pumpkin filling rolled up inside . . . sprinkled with some spiced sugar and then baked until golden brown . . .
with a caramel sauce drizzled over top prior to serving. I know it's not quite autumn yet . . . but these tasty buns will certainly get you in the mood for autumn!
*Pumpkin Carmel Croissants*
Makes 6
Whisk together the pumpkin, sugar, pumpkin pie spice, and caramel sauce. Unroll the croissants and break apart. Smear about a tablespoon of the pumpkin mixture over each. Roll up from wide end to point. Place onto the baking tray, leaving space inbetween.
Whisk together the sugar and spice for the topping. Sprinkle this mixture over all of the croissants. Bake for 10 to 12 minutes in the heated oven until golden brown and well risen. Remove from the oven and allow to cool for 5 minutes. Drizzle with the caramel sauce. (reheat if necessary) Sprinkle with the sea salt and serve.
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.
Make Your Own Pumpkin Pie Spice: Mix together 1 TBS ground cinnamon, 2 tsp ground ginger, 1/2 tsp ground cloves, 1/2 tsp ground allspice, 1/2 tsp freshly grated nutmeg and a pinch of ground mace or ground cardamom. Store in an airtight container out of the light for up to 6 months.
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