Get ready to take your taste buds on an epic adventure, y’all! I’m about to show you how to turn a humble croissant into a flavor explosion that will have your friends begging for the recipe. This Pumpkin Cream Cheese Stuffed Croissant Bake with Pecan Crunch is the ultimate holiday indulgence – it’s insanely delicious, easy to make, and sure to become a new family favorite. So let’s dive in and get started on this legendary dish, shall we?
Why You’ll Love This Pumpkin Cream Cheese Stuffed Croissant Bake with Pecan Crunch
This incredible dish is the perfect balance of sweet, savory, and utterly irresistible. The rich, creamy pumpkin and cream cheese filling is nestled inside flaky, buttery croissants, creating a sensational flavor explosion in every bite. The crunchy pecan topping adds the perfect finishing touch, delivering a satisfying texture contrast that will have you going back for more. Plus, it’s surprisingly easy to make, which means you can impress your guests with minimal effort. Trust me, this recipe is about to become your new secret weapon for wowing the crowd!
Ingredients
The key to this epic Pumpkin Cream Cheese Stuffed Croissant Bake is the perfect blend of sweet and savory ingredients. You’ll need croissants, cream cheese, pumpkin puree, sugar, spices, and a few other pantry staples to bring this masterpiece to life. The best part? You can easily customize the flavors to suit your preferences.
- 8 large croissants – sliced in half lengthwise
- 16 oz (2 blocks) cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup chopped pecans
Ingredient Substitutions
- Pumpkin Puree: You can swap it out for sweet potato or butternut squash puree (they’ll give you a similar rich, creamy texture and fall flavor).
- Sugar: If you’re looking to cut back on the sweetness, feel free to reduce the amount of sugar in the filling (start with 1/4 cup and adjust to taste).
How to Make Pumpkin Cream Cheese Stuffed Croissant Bake with Pecan Crunch
Alright, let’s get this party started! Prepare to be amazed as we transform ordinary croissants into an epic, flavor-packed masterpiece.
Step 1: Prep Work
Begin by preheating your oven to 375°F and greasing a 9×13-inch baking dish. Then, it’s time to get those croissants ready! Slice them in half lengthwise, creating little boats to hold the delectable filling.
Step 2: Main Cooking Process
In a large bowl, blend the cream cheese, pumpkin puree, sugar, cinnamon, nutmeg, and ginger until smooth and creamy. Spoon this sensational mixture into the croissant halves, then arrange them in your prepared baking dish. Top it all off with a generous sprinkle of chopped pecans, because we’re about to take this dish to the next level of flavor nirvana.
Step 3: Final Steps/Assembly
Pop that bad boy in the oven and let the magic happen. Bake for 25-30 minutes, or until the croissants are golden brown and the filling is set. The croissants will become golden and flaky, the filling will set to perfection, and the pecans will transform into a crunchy, toasted topping that will have your taste buds doing a happy dance.
Step 4: Finishing Touches
Once it’s fresh out of the oven, let the Pumpkin Cream Cheese Stuffed Croissant Bake with Pecan Crunch cool for a few minutes. Then, get ready to dive in and experience the ultimate flavor explosion. This dish is about to become the talk of the town, trust me!
Recipe Variations & Tips
- Flavor Variations: Try swapping the pumpkin for sweet potato or butternut squash, or mix in some chopped pecans or walnuts right into the filling. You can also play around with the toppings – a drizzle of caramel or a sprinkle of cinnamon sugar would be an incredible addition.
- Make It Extra Indulgent: A scoop of vanilla ice cream on the side would be the perfect finishing touch to this epic Pumpkin Cream Cheese Stuffed Croissant Bake.
- Pumpkin Spice Swap: If you’re not a fan of the pumpkin spice flavors, you can swap out the cinnamon, nutmeg, and ginger for a different spice blend that you love.
- Gluten-Free Twist: Use gluten-free croissants or puff pastry to make this dish gluten-free and just as delicious.
Serving & Storage
Serve with: a drizzle of caramel sauce, a scoop of vanilla ice cream, or a sprinkle of powdered sugar.
Storage: Store any leftovers in the fridge for up to 3 days. You can easily reheat individual portions in the oven or microwave when you’re ready to indulge again.
Make-Ahead: You can assemble the Pumpkin Cream Cheese Stuffed Croissant Bake a day in advance and keep it covered in the fridge until you’re ready to bake it. Just be sure to let it come to room temperature before popping it in the oven.
Nutrition Information
Indulging in this Pumpkin Cream Cheese Stuffed Croissant Bake is definitely a treat, but it’s also packed with some pretty amazing nutrients. The pumpkin and cream cheese provide a good source of protein and vitamins, while the croissants and pecans add a satisfying dose of healthy fats and carbs. Just remember to enjoy this dish in moderation, as it is on the richer side. But trust me, every bite will be worth it!
- Serving Size: 1 stuffed croissant
- Calories: 500 kcal
- Protein: 11 g
- Carbs: 44 g
- Fat: 33 g
- Sodium: 460 mg
Frequently Asked Questions
Can I make this dish ahead of time?
Absolutely! You can assemble the Pumpkin Cream Cheese Stuffed Croissant Bake a day in advance and keep it covered in the fridge until you’re ready to bake it. Just be sure to let it come to room temperature before popping it in the oven.
Can I use store-bought croissants?
Yes, you can definitely use store-bought croissants for this recipe. They’ll work just as well as homemade, and it’ll save you a ton of time in the kitchen.
Can I freeze this dish?
You bet! This Pumpkin Cream Cheese Stuffed Croissant Bake freezes beautifully. Bake it as directed, let it cool completely, then wrap it tightly and freeze for up to 2 months. When you’re ready to enjoy it, just thaw it in the fridge overnight and then reheat it in the oven.
Can I make this dish dairy-free?
Absolutely! You can easily swap out the cream cheese for a dairy-free alternative, like cashew cream or coconut cream. Just be sure to adjust the sweetener and spices to taste.
Can I make this dish gluten-free?
You sure can! Just use gluten-free croissants or even gluten-free puff pastry instead of the regular croissants. The rest of the ingredients are naturally gluten-free, so you’ll have a delicious, gluten-free version of this epic dish.
Try These Next
- Creamy Pumpkin Spice Mac N Cheese Bake
- Creamy Mac N Cheese Pumpkin Bake
- Creamy Bacon Cheddar Potato Bake With Garlic Crunch
Pumpkin Cream Cheese Stuffed Croissant Bake with Pecan Crunch
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Cream Cheese Stuffed Croissant Bake with Pecan Crunch is a delightful and creamy fall-inspired dish, perfect for brunch or dessert. Layers of buttery croissants filled with sweet pumpkin cream cheese, topped with a crunchy pecan mixture, make this a must-try!
Ingredients
6 large croissants
8 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp pumpkin spice
1/4 tsp salt
1/2 cup pecans, chopped
1/4 cup brown sugar
1/4 cup flour
1/4 cup butter, melted
Instructions
1.
2. Preheat the oven to 350°F (175°C).
3. In a mixing bowl, combine softened cream cheese, pumpkin puree, sugar, eggs, vanilla extract, pumpkin spice, and salt. Mix until smooth.
4. Cut the croissants in half and layer them in a greased baking dish.
5. Pour half of the pumpkin cream cheese mixture over the croissants, then layer the remaining croissants on top.
6. Pour the rest of the pumpkin cream cheese mixture on top.
7. In a separate bowl, mix together the chopped pecans, brown sugar, flour, and melted butter to create the pecan crunch topping.
8. Sprinkle the pecan crunch mixture evenly over the top of the croissant bake.
9. Bake in the preheated oven for 30-35 minutes, or until golden and set.
10. Let cool for a few minutes before serving.
11.
Notes
Serve warm with a drizzle of maple syrup or whipped cream for an extra treat. This dish can be made ahead of time and stored in the refrigerator. Reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: 🧀 CHEESE AVALANCHE
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 16g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg