Pumpkin Pie Twists
Pumpkin Pie Twists are a fun and tasty treat that brings together flaky pastry and the warm flavors of pumpkin pie filling. These little twists are perfect for when you…
Tip: save now, cook later.Pumpkin Pie Twists are a fun and tasty treat that brings together flaky pastry and the warm flavors of pumpkin pie filling. These little twists are perfect for when you want a snack that feels like a cozy hug — a bit sweet, a bit spicy, and full of that classic autumn pumpkin taste. The crispy outer layers with a soft, pumpkin-spiced center make them just right for fall or any day you’re craving something comforting.
I love making Pumpkin Pie Twists when I want something quick but special. They’re surprisingly easy to put together, and I usually add a sprinkle of cinnamon sugar on top before baking to make them extra festive. I find they’re great for sharing, too — everyone always asks for seconds, and they’re perfect with a cup of tea or coffee when you need a little break.
One fun thing about these treats is how they bring back memories of holiday gatherings and family time for me. Making the twists reminds me of cozy afternoons in the kitchen, warm spices in the air, and the joy of simple, homemade goodies. If you’re looking for a snack that feels like a little celebration in every bite, these Pumpkin Pie Twists are a simple way to make your day a bit brighter.
Key Ingredients & Substitutions
Puff Pastry: This is the star for flakiness and crunch. Use frozen sheets for convenience. If you can’t find puff pastry, phyllo dough can work but will give a different texture.
Pumpkin Puree: I prefer canned pumpkin puree for its smoothness and consistency. You can substitute with homemade pumpkin puree or even sweet potato puree for a twist.
Spices: Cinnamon, nutmeg, ginger, and cloves give the warm pumpkin pie flavor. If you don’t have all, pumpkin pie spice mix works well here.
Egg Wash: Brushing with egg wash gives a golden shine. For a vegan option, try brushing with a little plant-based milk or melted coconut oil.
How Do I Make Perfect, Crisp Twists Without Messing Up the Puff Pastry?
Handling puff pastry gently is key. Keep it cold to prevent the butter in the dough from melting.
- Roll out dough lightly on a floured surface to smooth creases, but don’t overwork it.
- Spread pumpkin filling thinly—too much can make it soggy or hard to twist.
- Cut even strips so they bake uniformly.
- Twist the strips firmly but don’t stretch them too thin or they can break.
- Use egg wash just before baking to get a golden, shiny finish.
- Bake immediately on a hot oven to help pastry puff up and stay crisp.
Equipment You’ll Need
- Baking sheet – for baking the twists evenly without sticking.
- Parchment paper – makes cleanup easy and keeps twists from sticking.
- Rolling pin – smooths out the puff pastry for even layering.
- Sharp knife or pizza cutter – helps cut clean, straight strips for twisting.
- Mixing bowl and spoon – to combine pumpkin and spices easily.
- Pastry brush – to apply egg wash for a shiny, golden finish.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato puree for a slightly sweeter, earthier twist.
- Add chopped pecans or walnuts inside before folding for crunch and nutty flavor.
- Mix cream cheese into the pumpkin filling for a creamy, tangy surprise.
- Sprinkle a little ground cardamom or ginger instead of cloves for a different warm spice note.
How to Make Pumpkin Pie Twists?
Ingredients You’ll Need:
- 1 sheet frozen puff pastry (thawed)
- 1/2 cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 1 tablespoon granulated sugar (for sprinkling)
- Powdered sugar, for dusting (optional)
- 1 egg (for egg wash)
- 1 tablespoon water
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake. Allow a few extra minutes to cool the twists before serving. All in all, you’ll have a delicious autumn snack ready in about 25 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to keep your twists from sticking and make cleanup easier.
2. Mix the Pumpkin Filling:
In a small bowl, stir together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix until smooth and well combined.
3. Roll Out and Fill the Pastry:
Lightly flour your work surface and roll out the thawed puff pastry to smooth out creases and make it a bit thinner. Spread the pumpkin mixture evenly over the pastry, leaving about a half-inch border around the edges.
4. Fold, Cut, and Twist:
Fold the pastry in half lengthwise over the pumpkin spread to create a long rectangle. Cut the folded pastry into strips about 3/4 inch wide using a sharp knife or pizza cutter. Take each strip and twist it several times, then lay the twists on your prepared baking sheet, spacing them about an inch apart.
5. Add Egg Wash and Sugar:
Beat the egg with water to create an egg wash and lightly brush it over the twists. This will give them a shiny, golden brown finish. Sprinkle granulated sugar over the top for an extra sweet and crunchy touch.
6. Bake and Cool:
Bake for 12-15 minutes, or until the twists puff up nicely and turn golden brown. Take them out of the oven and let them cool on the baking sheet for a few minutes before moving them to a wire rack.
7. Serve (Optional Dusting):
Before serving, you can dust the twists lightly with powdered sugar if you like. Enjoy these warm, flaky, and tasty pumpkin pie twists as a perfect snack or treat during the cozy fall season!
Can I Use Frozen Puff Pastry Without Thawing?
It’s best to fully thaw the puff pastry before using so it rolls out smoothly and bakes evenly. Thaw it overnight in the fridge or for about 30 minutes at room temperature.
Can I Make Pumpkin Pie Twists Ahead of Time?
Yes! You can assemble the twists and keep them covered in the fridge for a few hours before baking. For longer storage, freeze them on the baking sheet, then transfer to a freezer bag; bake from frozen, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store leftovers in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven to restore crispiness.
Can I Substitute the Pumpkin Puree?
Absolutely! You can swap in sweet potato puree or butternut squash puree for a slightly different taste but similar texture and sweetness.