INGREDIENTS
2 tbsp
butter
2 tbsp
butter
15 oz
canned pumpkin puree
9 larges
croissants
6 tbsp
dark brown sugar
2 larges
eggs
1 tsp
ground cinnamon
1 cup
heavy cream
1 1/2 cups
heavy cream
1/2 tsp
kosher salt
1/2 cup
maple syrup
1 tsp
vanilla extract
1 cup
whole milk