Gather the Ingredients

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


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.


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.


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.


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.


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!