Gather the Ingredients

You will need crescent rolls, pumpkin, sugar, cream cheese, pumpkin spice, eggs, egg white, water, powdered sugar, vanilla, and milk.

1

Pumpkin Filling

Beat the softened cream cheese,  sugar, and eggs. When that is smooth, add the pumpkin puree and pumpkin spice. Beat the mixture until it is smooth.

2

Add the Crust

Spray a 9×13 pan and lay down one tube of crescent roll dough. Pour the pumpkin cheesecake filling over the dough and lay the other pack of dough over the filling.

3

Bake at 350

Mixing egg white with water and brush the top of the dough.Bake for 40-45 minutes until the pumpkin layer is done and the crust is golden brown.

4

Add the Glaze

Mix the powdered sugar, milk and vanilla. Allow the pumpkin breakfast bake to cool for 20 minutes, then drizzle the glaze over the top.

5

Serve & Enjoy!

When the glaze sets up, cut the pumpkin pie bake into squares and serve warm or cold. Store leftovers in the fridge. Enjoy!

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