Pumpkin Pie Twists
Pumpkin Pie Twists are a fun and flavorful twist on the classic pumpkin pie. These are flaky, golden-brown pastry twists filled with that perfect blend of warm pumpkin spice filling—think…
Tip: save now, cook later.Pumpkin Pie Twists are a fun and flavorful twist on the classic pumpkin pie. These are flaky, golden-brown pastry twists filled with that perfect blend of warm pumpkin spice filling—think cinnamon, nutmeg, and cloves all wrapped up in every bite. They’re crisp on the outside and soft and gooey in the middle, making them a delightful treat for fall and holiday gatherings.
I love making these because they’re so easy to share and fun to eat, almost like pumpkin pie on the go. I often make extra batches to send with friends or to have handy for a quick sweet snack. These twists remind me of cozy afternoons in the kitchen, filling the house with that unmistakable pumpkin spice smell that always feels like home.
My favorite way to serve Pumpkin Pie Twists is with a hot cup of tea or coffee when the weather is cooler. They also make a great dessert for Thanksgiving or any autumn get-together. If you want a little extra touch, dust them with powdered sugar or drizzle a bit of icing on top to add a bit of sweetness and charm. They’re sure to bring a smile to everyone’s face!
Key Ingredients & Substitutions
Puff Pastry: This is the star for flaky, golden layers. If you can’t find frozen puff pastry, you could try phyllo dough though it won’t be as puffy. Store-bought works great and saves time.
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. For a fresh touch, you can roast and mash pumpkin yourself.
Spices: Cinnamon, nutmeg, ginger, and cloves give that classic pumpkin pie flavor. Feel free to adjust spice amounts based on your taste or use a pre-mixed pumpkin pie spice for simplicity.
Brown Sugar: Adds sweetness and moisture. You can swap for coconut sugar for a slightly different flavor or use granulated sugar if needed.
Egg Wash: Brushing the twists with an egg wash helps them turn golden and shiny. If you want to keep it dairy-free, a mix of water and maple syrup or milk alternative works too.
How Do You Make Perfect, Flaky Twists Without the Filling Sogginess?
To keep these twists flaky and avoid soggy pastry, layering and technique are key:
- Make sure your pumpkin filling is thick—not watery. Mix well and avoid adding extra liquid.
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- Spread the filling thin and evenly on the first puff pastry sheet. A thin layer bakes better and won’t weigh down the dough.
- Place the second puff pastry sheet on top lightly—don’t press too hard or the layers won’t puff.
- Cut evenly sized strips, about 1 inch wide, so they bake evenly.
- Twist gently but don’t squeeze the strips tightly. This gives the layers room to puff during baking.
- Brush with egg wash to promote browning and a slight crunch on the outside.
Following these steps helps your twists come out beautifully crisp on the outside and soft inside, with all that pumpkin flavor shining through.
Equipment You’ll Need
- Baking sheet – perfect for giving your twists enough space to bake evenly without sticking.
- Parchment paper – keeps the twists from sticking and makes cleanup super easy.
- Sharp knife or pizza cutter – helps you cut clean, even strips for twisting without tearing the dough.
- Whisk or fork – for mixing the egg wash smoothly to brush on the twists.
- Mixing bowl – to blend the pumpkin filling ingredients nicely together.
Flavor Variations & Add-Ins
- Add a sprinkle of chopped pecans or walnuts for a nice crunch and nutty flavor contrast.
- Mix in a tablespoon of maple syrup into the pumpkin filling to add a rich, natural sweetness.
- Try adding cream cheese spread underneath the pumpkin layer for an extra creamy surprise.
- Use pumpkin pie spice blend instead of individual spices for a quick and balanced pumpkin flavor.
How to Make Pumpkin Pie Twists?
Ingredients You’ll Need:
For The Pastry and Filling:
- 1 package (about 17.3 oz) frozen puff pastry sheets, thawed
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
For The Topping and Finishing:
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
- Granulated sugar (for sprinkling)
- Optional: powdered sugar for dusting after baking
How Much Time Will You Need?
This recipe takes about 10-15 minutes of preparation and 15-18 minutes of baking time, totaling roughly 30 minutes. It’s quick to make and a delightful treat that can be served warm right after baking.
Step-by-Step Instructions:
1. Prepare the Oven and Filling:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth to make the filling.
2. Assemble the Pastry Layers:
On a lightly floured surface, roll out one puff pastry sheet to a 10×12 inch rectangle. Spread half the pumpkin filling evenly over it, leaving a small border. Place the second pastry sheet on top and gently press the edges to seal.
3. Cut and Twist the Strips:
Using a sharp knife or pizza cutter, cut the layered pastry into 1-inch wide strips. Take each strip and gently twist it several times to form a spiral. Place the twists spaced apart on the lined baking sheet.
4. Apply Egg Wash and Sugar:
Whisk together the egg and water in a small bowl, then brush the mixture lightly over each twist. Sprinkle granulated sugar on top for a sweet, crispy finish.
5. Bake and Serve:
Bake the twists for 15-18 minutes or until puffed and golden brown. Let them cool slightly, then optionally dust with powdered sugar before serving. Enjoy warm with your favorite hot drink!
Can I Use Frozen Puff Pastry Straight from the Freezer?
It’s best to thaw the puff pastry completely in the fridge overnight or for about 30-40 minutes at room temperature before using. This makes it easier to roll out and prevents tearing.
Can I Substitute Pumpkin Puree with Sweet Potato or Butternut Squash?
Absolutely! Both sweet potato and butternut squash puree work well and provide a similar texture and sweetness. Just roast and mash them before mixing with the spices.
How Should I Store Leftover Pumpkin Pie Twists?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh the crispiness, reheat in a toaster oven or regular oven at 350°F for a few minutes.
Can I Make These Twists Ahead of Time?
Yes! You can assemble the twists and keep them covered in the fridge for a few hours before baking. Just add a couple extra minutes to the baking time if they’re cold from the fridge.
