• Pre heat oven to 350 degrees F. Line a large sheet pan with parchment paper and set aside.
• Make honey syrup -  Combine honey and water in a small microwave-safe bowl. Heat in the microwave for about 20 seconds, or until the mixture is hot. Stir with a spoon until well combined. Allow it to cool while you make the pumpkin almond cream.

Make Pumpkin Almond Cream

• Whisk together almond flour, all purpose flour, cinnamon and nutmeg in a small bowl and set aside.
• Add butter and brown sugar in a large bowl and beat with a hand held electric beater, until light and fluffy, about 2 minutes.
• Beat the pumpkin puree and egg into the mixture until thoroughly combined. The texture may appear slightly curdled, but that’s normal. Gradually add the whisked flour mixture and beat just until everything is well combined.

Assemble and Bake

• Split the croissants in half horizontally, but don't cut them all the way through.
• Using a pastry brush, brush the insides (both top and bottom) of each croissant with the honey syrup.
• Then take about 4 tablespoons of pumpkin almond cream and spread it onto the bottom half of each croissant. Close the croissant and spread about 1 tablespoon of cream over the top of the croissant and sprinkle with sliced almonds.

  Tip: Increase the filling to about 6 tablespoons for a large Costco size croissant.
• Place the croissants in the prepared baking sheet and bake for 20 to 25 minutes or the tops look pale golden.
• Remove from oven, place on a wire rack, and let cool. Dust with powdered sugar before serving.