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Pumpkin Pie Twists bring all the nostalgic flavors of holiday pumpkin pie into a fun shareable treat that is miles easier than baking a whole pie. Golden flaky pastry filled with warmly spiced pumpkin makes these irresistible for breakfast or dessert and always a hit at gatherings.
I started making these for quick Thanksgiving potlucks and now everyone expects them at brunch. Even those who claim not to like pumpkin pie go back for seconds.
Ingredients
- Puff pastry sheet: The laminated layers bake up crisp and golden so use pre-rolled for simplicity and look for all-butter brands if possible
- Canned pumpkin puree: Look for 100 percent pumpkin with no added spices to get the most pure squash flavor
- Granulated sugar: Bright sweetener that melds into the filling and helps caramelize the pastry
- Brown sugar: Adds a touch of molasses giving moisture and depth to the filling
- Cinnamon: Go for Saigon cinnamon for the boldest flavor a little goes a long way
- Nutmeg: Whole nutmeg grated fresh is fragrant or use pre-ground in a pinch
- Ground ginger: Lends a little zing and keeps the filling from being flat
- Ground cloves: Just a pinch brings undertones of warmth and nostalgia
- Egg: For shine and a golden finish on the twists so use the freshest you have
- Powdered sugar: A light shower on top is entirely optional but adds bakery charm
Instructions
- Prep the Oven and Pan:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Line a baking sheet with parchment so nothing sticks and cleanup is easier.
- Roll Out the Dough:
- Unfold your puff pastry onto a floured surface. Gently roll until it is about one eighth inch thick. This helps ensure the twists puff up light and crisp not dense.
- Mix the Pumpkin Filling:
- In a mixing bowl combine the pumpkin puree granulated sugar brown sugar cinnamon nutmeg ginger and cloves. Stir well until it looks smooth and the sugars are dissolved. Taste and adjust the spices to your liking.
- Spread the Filling:
- With a spatula or the back of a spoon spread the filling over the pastry leaving about a one inch border all around so the filling does not ooze out as it bakes.
- Fold and Seal:
- Carefully fold the pastry in half over the filling. Press the edges together with your fingertips to seal so the filling stays put.
- Slice and Twist:
- Using a sharp knife or a pizza cutter slice the filled pastry into one inch strips. Gently twist each strip a few times into a spiral shape for the signature look.
- Arrange on Baking Sheet:
- Lay each twisted strip on your prepared baking sheet with room between so they bake evenly and brown all over.
- Egg Wash the Tops:
- Brush the tops lightly with the beaten egg so the twists come out glossy and golden.
- Bake:
- Slide the tray into your hot oven and bake for eighteen to twenty minutes. The pastry should look puffed and the tops nicely bronzed.
- Finish and Serve:
- Once out of the oven let the twists cool a minute or two. Dust with a bit of powdered sugar for a touch of sweetness and flair. Serve warm or at room temperature.
I have always loved how cinnamon and ginger perfume the whole kitchen the second these start baking. My youngest always rushes in asking for a corner twist straight off the tray and we never seem to have leftovers.
Storage Tips
Keep leftover twists in an airtight tin at room temperature for up to two days. If you want to keep them longer pop them in the fridge then rewarm in a toaster oven so they regain crispness. Do not microwave or the pastry will go soggy.
Ingredient Substitutions
You can swap in sweet potato puree for pumpkin and it tastes just as festive. If you do not have ground cloves a pinch of allspice works. Maple syrup can replace brown sugar in the filling for a richer fall flavor. For a dairy free option simply use a plant based puff pastry and brush with nut milk instead of egg.
Serving Suggestions
Pile the twists high on a platter for brunch with strong coffee. For dessert try pairing them with a scoop of vanilla ice cream or a drizzle of caramel sauce. At parties they work well as part of a breakfast pastry spread or snack board.
Cultural and Seasonal Notes
Pumpkin pie spices are a tradition in North American autumn baking and bring warmth to gatherings. Twists are more casual and perfect for sharing which makes this recipe my go to for both Thanksgiving and fall potlucks. Make them year round by using frozen pumpkin puree from your garden harvest.
Seasonal Adaptations
You can use butternut squash puree when pumpkins are out of season. Try a sprinkle of orange zest in the filling for a brighter taste in early fall. Frozen pastry and canned filling mean these are always in reach even in winter storms.
Success Stories
My neighbor started baking these for her book club and now every member requests a batch for birthdays. They have even been used for classroom holiday parties because they are nut free and not too sweet for young kids.
Freezer Meal Conversion
Make the twists as directed then freeze in a single layer once cooled. When ready to serve reheat straight from frozen at three hundred and fifty degrees Fahrenheit until crisp again about ten minutes. Perfect for prepping ahead for busy mornings or unexpected guests.
Enjoy these pumpkin pie twists fresh and warm with your favorite fall drink. Their crisp edges and fragrant spices are always a crowd pleaser.
Recipe Q&A
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Just be sure it's not too watery for the filling.
- → How do I prevent the pastry from getting soggy?
Spread the filling evenly and avoid overfilling. Baking at a high temperature helps achieve a crisp texture.
- → Can I freeze the twists before baking?
Yes, assemble and freeze unbaked twists. Bake directly from frozen, adding a few more minutes to the oven time.
- → What can I use instead of puff pastry?
Crescent roll dough or homemade rough puff pastry can be used for a similar flaky effect.
- → Are there alternative spice options?
You can adjust the spice blend with cardamom or allspice for a personalized flavor twist.