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Pumpkin Pie Twists satisfy my fall cravings without the hassle of baking a whole pie. By pairing crisp puff pastry with a rich spiced pumpkin mixture, you'll enjoy those beloved autumn flavors in a handy grab-and-go form. These twists bring comfort and warmth to chilly mornings or whenever you need a tasty seasonal treat.
I first threw these together during a hectic weekend when friends showed up unannounced. The twists vanished within minutes, and they've become our go-to treat for autumn gatherings and family breakfasts.
Assemble Your Ingredients
- Puff pastry sheet: Go for an all-butter variety to get those crispy, golden layers
- Pumpkin puree: Provides that smooth texture and fall flavor. Double-check it's plain pumpkin, not the pre-sweetened mix
- Granulated sugar: Adds the right amount of sweetness to balance the spices. Look for newly opened bags for best results
- Brown sugar: Creates caramel notes and richness. The darker version works great for extra warmth
- Cinnamon: Gives that unmistakable autumn aroma. Always pick fragrant, fresh ground cinnamon
- Nutmeg: Offers subtle warmth to complement the pumpkin. Freshly grated tastes way better
- Ginger: Adds a slight kick that cuts through sweetness. The pre-ground type works perfectly fine
- Ground cloves: Brings tiny hints of spice but needs a light touch. Test for freshness with a quick smell
- Egg: Used for the outer coating to create that beautiful shine. A room-temperature egg spreads more easily
- Powdered sugar: For a pretty finish if you want some extra flair. Just a light sprinkle does the trick
How to Make It
- Thaw and Prepare Pastry:
- Set your puff pastry out and let it warm up just until it's bendable but still cool to touch. This helps create those amazing flaky layers
- Mix Pumpkin Filling:
- Grab a bowl and combine the pumpkin puree with both types of sugar and all the spices. Mix until everything blends into a smooth aromatic paste
- Roll the Dough:
- Sprinkle a bit of flour on your counter and gently flatten the pastry to smooth out any wrinkles. This gives you a nice flat canvas for your filling
- Spread Filling:
- Take your spatula and coat the pastry with an even layer of pumpkin mixture. Keep a small edge clean all around to prevent mess during baking
- Fold and Press:
- Lift one half of the pastry and fold it over the filling like closing a notebook. Lightly press down along the edges to seal everything inside
- Cut into Strips:
- Take a sharp knife or pizza wheel and cut the folded pastry into strips about an inch wide. Try to make them similar sizes for even cooking
- Twist and Arrange:
- Pick up each strip and twist it a few times without squeezing too hard. Place them with space between on a paper-lined baking tray
- Brush with Egg:
- Beat an egg and paint it over each twist with your pastry brush. This trick gives them that appetizing golden color
- Bake:
- Slide your tray into a four hundred degree oven. Let them cook for eighteen to twenty minutes until they've risen and turned beautifully golden brown
- Cool and Dust:
- Move your finished twists to a cooling rack. Once they're just warm, you can sprinkle them with powdered sugar if you want
I can't help snatching one while they're still warm from the oven. That moment when the crispy layers break apart and the warm pumpkin filling hits your taste buds brings back memories of childhood pumpkin pies but without all the work.
Flavor Boosters
Mix half sweet potato with your pumpkin puree for something different or toss in some crushed nuts for added texture. When fall ends, swap out the warm spices for bright citrus zest for a totally different taste.
Serving Suggestions
Put these on a nice plate alongside hot coffee for breakfast, or team them up with warm apple cider and a scoop of vanilla ice cream for dessert. They'll steal the show at any Thanksgiving morning spread.
Creative Twists
Got no pumpkin? Try mashed butternut squash instead for a similar but lighter flavor. You can use maple or coconut sugar if you don't want regular sugar. The filling gets richer when you use dark brown sugar too.
My friends always send me pictures when they make these twists at home. Everyone loves how quickly they come together and how they deliver real pie flavor with way less effort.
Common Questions About This Recipe
- → How do I keep my twists from coming apart while they bake?
After you fold the dough, push down lightly on the edges and make sure you twist the strips firmly before putting them on your baking tray.
- → What can I swap for puff pastry if I don't have any?
You can use refrigerated crescent dough or your own homemade pastry instead, but you'll need to watch the cooking time carefully.
- → Can I make these ahead for a party?
You can form the twists and keep them in the fridge covered up. Just pop them in the oven right before you want to serve them for the freshest taste.
- → Do I really need to brush them with egg?
The egg wash helps make them look golden and shiny, but you can brush them with a bit of milk or cream if you prefer.
- → What's the best way to keep any extras?
Let them cool completely, then put them in a sealed container at room temperature. They'll stay nice for about two days.