Ingredients

The following ingredients have 10 Servings
  • 2 packages refrigerated pie dough (I used Pillsbury)
  • 1 cup pumpkin pie filling

Instruction

  • Preheat oven to 400°F. Line a round 8-9 inch cake pan with parchment paper.
  • On a work surface, spread out the pie dough. 
  • Using a 2-inch round cookie cutter (or similarly sized water glass), cut as many circles as possible from the dough.
  • Using scissors, snip halfway through each circle to the center. 
  • Spread about a half teaspoon of pumpkin pie filling onto each circle. Curl the circle into a rose petal cone shape. Repeat for remaining circles.
  • Arrange the pieces sticking up in a circular pattern in the prepared pan.
  • Brush with optional beaten egg, and then bake for 12-15 minutes until the edges turn golden.
  • Serve in the pan, or use a spatula to get beneath the parchment and lift the pie up onto a serving plate.