Yes, yet another pumpkin recipe!
Trader Joe’s is selling pumpkin croissants this year. I want them. They are not vegan. Fine! I will make my own. Take that, Trader Joe’s!
I made a quickie version that is ridiculously fast, super satisfying, and a really fun fall breakfast. Or dessert!
serves 1
1/4 sheet vegan puff pastry* (about 4×4 – a quarter of a typical size sheet)
1 T pumpkin puree
1/4 t pumpkin pie spice mix
1 T almond paste
*read the ingredients – a lot of puff pastry is made with vegetable shortening instead of butter, and is therefore vegan!
Preheat the oven to 425 degrees. Cube the almond paste, and mix it in a little bowl with the pumpkin puree and the spice mix. Put the filling in the middle of the puff pastry sheet and fold it in half into a triangle. Crimp the edges down with a fork. Place on a greased baking sheet and bake for about 15 minutes, until puffy and golden.
Seriously, they’re that easy. Just add coffee alongside 🙂
Nutrition facts per serving:Calories: 298; Calories from Fat: 177; Total Fat: 19.7g; Saturated Fat:m2.6g; Sodium: 105mg; Total Carbohydrates: 26.7g; Dietary Fiber: 1.7g; Sugars: 6.0g; Protein: 4.5g
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