The Gunny Sack

Pumpkin Spice Beignets

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Pumpkin desserts are always a fall favorite and these Pumpkin Spice Beignets are easy to make using Pillsbury crescent roll dough!

Pumpkin Spice Beignets in bagI find it interesting that the choice of what foods we eat is influenced by so many things. For me, certain foods are tied to certain seasons like soups in the fall and winter and salads in the spring and summer. Other foods are tied to certain people. Whenever I make pecan pie, I think of my southern aunt and her sweet mom (or “grammom” as my cousins called her). I’m also influenced by what I see, hear and read.When I was reading a book recently, an elderly woman in the story had a special talent for making banana beignets. Even after finishing the book, I couldn’t forget about the beignets. So, I decided to make some using croissant dough and I gave the them a fall flavor by adding pumpkin spice.

Powdered Sugar and Pumpkin Pie SpiceStart by mixing together 1 cup of powdered sugar and 2 teaspoons of pumpkin pie spice.

Pillsbury Crescent Roll DoughUnroll refrigerated crescent roll dough (I used Pillsbury Original Crescents). Split the dough into two halves and gently press the diagonal perforations to seal. Stack the two halves and cut the dough into 8 equal pieces. Gently press the edges to seal the two layers together.

friing beignetsCarefully heat 2 cups of vegetable oil over medium heat in a heavy-duty 2-quart saucepan or deep fryer. Fry the beignets in the hot oil, turning them over once they are golden brown. This doesn’t take long so be sure to watch them carefully. Drain on paper towels.

Beignet coated with powered sugarPlace a few beignets at a time into the paper bag with the powdered sugar and shake until coated.

Pillsbury Crescent Beignets with powdered sugar on topMy daughters shared these Pumpkin Spice Beignets with their friends and everyone loved them!

Pumpkin Spice Beignets

Pumpkin Spice Beignets

Ingredients

Instructions

  1. Start by mixing together 1 cup of powdered sugar and 2 teaspoons of pumpkin pie spice.
  2. Unroll refrigerated crescent roll dough. Split the dough into two halves and gently press the diagonal perforations to seal. Stack the two halves and cut the dough into 8 equal pieces. Gently press the edges to seal the two layers together.
  3. Carefully heat 2 cups of vegetable oil over medium heat in a heavy-duty 2-quart saucepan or deep fryer. Fry the beignets in the hot oil, turning them over once they are golden brown. This doesn’t take long so be sure to watch them carefully. Drain on paper towels.
  4. Place a few beignets at a time into the paper bag with the powdered sugar and shake until coated.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© Tonia

Comments

  4. Cathy@LemonTreeDwelling says

    I have such good memories of beignets from a trip to New Orleans when my husband and I were dating. These look delicious, Tonia!

    Reply

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