Pumpkin Pie Puff Twists

Pumpkin pie twists have become my go-to treat when I want a cozy dessert that looks impressive but is honestly foolproof. Whenever I serve these at family gatherings or bring them to a fall potluck, they disappear before I finish making tea. You get all the warm flavors of pumpkin pie in a fun flaky twist, and best of all, they are done in under an hour from start to finish.

The first time I made these pumpkin pie twists was with my niece on a rainy afternoon. We played with different shapes and laughed while getting flour everywhere. Now it is our official fall baking tradition.

Gather Your Ingredients

• Puff pastry sheet: Thawed fully for the flakiest layers. Always check the ingredient list for all-butter versions for best flavor
• Pumpkin puree: Choose pure pumpkin and not pumpkin pie filling for the best natural flavor
• Granulated sugar: Sweetens and balances the spices. Look for fine granules for easy mixing
• Brown sugar: Adds a rich molasses note to the filling. Pack it firmly when measuring for consistent results
• Cinnamon: Provides that classic warm spice. Choose high-quality ground cinnamon for extra depth
• Nutmeg: Builds warmth and complexity. Freshly grated nutmeg takes things up a notch
• Ginger: Adds a gentle heat and brightness. Ground ginger is easiest but fresh can be used for a zingy note
• Ground cloves: Brings punchy aroma and spice. A little goes a long way so measure carefully
• Egg: For a glossy golden finish on your twists
• Powdered sugar (Optional): Pretty finishing touch and a hint of sweetness. Use a fine mesh sieve for dusting

How to Make It

Thaw and Prep the Pastry:

Allow your puff pastry to thaw in the refrigerator until it is pliable but still cool. This ensures tender flaky results

Smooth the Pastry:

On a lightly floured surface roll out your pastry until smooth and even. Creases should be gently pressed out with a rolling pin

Make the Pumpkin Filling:

In a bowl blend pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger and cloves. Mix thoroughly so everything is combined and the filling is smooth

Spread the Filling:

With an offset spatula or back of a spoon spread the pumpkin mixture evenly over the pastry. Leave a small border around the edges to prevent leaking

Fold and Slice:

Fold the pastry in half lengthwise. Press lightly to seal. Use a sharp knife or pizza cutter to slice into equal strips about one inch wide. Aim for even strips so they bake at the same rate

Twist and Arrange:

Gently twist each strip a few times and arrange them on a parchment-lined baking sheet. Allow space between each to let them puff up

Brush with Egg:

Brush the tops of each twist with your beaten egg. This helps create that shiny bakery-style finish

Bake Until Golden:

Bake in a preheated oven at four hundred degrees Fahrenheit until the twists are puffed up and deeply golden usually eighteen to twenty minutes

Cool and Dust:

Let the twists cool on a wire rack before dusting with powdered sugar if using. They are best enjoyed just slightly warm

My favorite ingredient is freshly grated nutmeg which truly lifts every bite. It reminds me of my grandmother who always insisted on grating nutmeg into anything pumpkin. It is a small detail but it makes the house smell wonderful as they bake.

Flavor Boosters

If you do not have ground cloves try allspice instead. A splash of vanilla can be added to the filling for an extra layer of flavor. Brown sugar can be swapped with coconut sugar for a subtle caramel note or if you are out of brown sugar.

Serving Suggestions

Serve these twists with a cup of chai tea or coffee. The spices naturally pair well with warm drinks. Arrange on a platter with fresh fruit for a beautiful brunch treat. For a more decadent dessert drizzle with a simple glaze made from milk and powdered sugar.

Creative Twists

Swap pumpkin for sweet potato or butternut squash for a twist on the flavor. Garnish with chopped pecans for crunch during Thanksgiving. Sprinkle a little extra cinnamon sugar over the egg wash for extra sparkle.

These pumpkin pie twists are sure to become a new favorite for gatherings or an afternoon treat. Enjoy every warm and flaky bite!

Common Questions About This Recipe

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree can be used. Make sure it's well-drained to avoid excess moisture in the pastry.

→ Is it possible to make these twists ahead?

You can prepare and assemble the twists a few hours in advance. Bake them just before serving for best texture.

→ How should I store leftover pumpkin pie twists?

Keep leftovers in an airtight container at room temperature for up to two days. Reheat briefly to crisp them up if needed.

→ Can I substitute other spices?

Cinnamon, nutmeg, ginger, and cloves give autumn flavor, but you may adjust the spice blend to suit your taste.

→ What type of puff pastry works best?

Either store-bought or homemade all-butter puff pastry provides flaky layers. Thaw before using for even results.