Get ready to fall in love with a treat that captures all the cozy, comforting flavor of a classic pumpkin pie but is infinitely easier and more fun to make! These Pumpkin Pie Twists are a delightful autumn pastry, featuring a sweet, warmly spiced pumpkin filling that is sandwiched between two layers of flaky puff pastry and twisted into a beautiful shape. Dusted with a little powdered sugar, these treats are perfect for a special fall breakfast, an afternoon snack with a cup of coffee, or a simple and elegant holiday dessert.
Why This is the Ultimate Easy Fall Recipe
This recipe is a game-changer for anyone who loves the taste of pumpkin pie but not the work.
- Incredibly Easy: This recipe uses store-bought puff pastry, which is the ultimate shortcut to a flaky, buttery, bakery-quality result with minimal effort.
- Packed with Fall Flavor: The simple filling is a perfect blend of pumpkin puree and classic spices like cinnamon, nutmeg, and ginger, delivering that quintessential taste of autumn.
- Fun to Make and Eat: The process of twisting the pastry is fun for all ages, and the handheld, flaky result is a joy to eat.
- A Show-Stopping Treat: These twists look incredibly impressive and are a guaranteed hit at any fall gathering, from a casual brunch to a Thanksgiving dessert table.
Your Simple Ingredient Checklist
This recipe uses a handful of simple ingredients to create a truly spectacular pastry.
The Ingredient Lineup:
- 2 sheets of pre-rolled puff pastry, thawed
- 1 cup of 100% pure pumpkin puree
- ½ cup of granulated sugar
- ¼ cup of packed brown sugar
- Spices: 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger, and a pinch of ground cloves.
- 1 large egg, beaten (for the egg wash)
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
Get ready to create the easiest, most delicious fall pastry ever.
Part 1: Prepare the Filling and Pastry
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until the mixture is smooth and well combined.
- Assemble the Layers: On a lightly floured surface, lay out one sheet of the thawed puff pastry. Use a spatula to spread the prepared pumpkin filling evenly over the entire surface of the pastry. Place the second sheet of puff pastry directly on top.
Part 2: Cut, Twist, and Bake
- Cut the Strips: Using a pizza cutter or a sharp knife, cut the layered pastry into long strips that are about 1-inch wide.
- Twist: Carefully pick up one strip and twist it from both ends several times to create a spiral shape. Place the twisted strip onto your prepared baking sheet. Repeat with all the remaining strips, placing them about an inch apart on the baking sheet.
- Egg Wash: Brush the tops of all the twists with the beaten egg. This will give them a beautiful, golden sheen when they bake.
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the twists are puffed up and a deep golden brown.
- Cool and Serve: Let the pumpkin pie twists cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. If desired, dust them with powdered sugar just before serving. Enjoy!
Frequently Asked Questions (FAQ)
1. My pumpkin puree seems very watery. What should I do? Some brands of canned pumpkin can have more excess liquid than others. If your puree seems very wet, you can blot it before using it. Simply place the pumpkin puree on a plate lined with a few paper towels, cover it with more paper towels, and press gently to absorb some of the excess moisture. This will prevent the filling from being too runny.
2. Can I make these twists ahead of time? These pastries are definitely at their best—flakiest and most delicious—when served warm on the day they are baked. However, you can prepare them ahead of time. You can assemble the twists, place them on the baking sheet, cover them with plastic wrap, and refrigerate them for up to a few hours before baking. You may need to add a minute or two to the baking time.
3. What are some fun variations for this recipe? This is a great recipe to customize! You can add ½ cup of finely chopped pecans or walnuts to the pumpkin filling for a nice crunch. For a more decadent version, you could add ½ cup of mini chocolate chips to the filling. You can also make a simple glaze with powdered sugar and milk to drizzle over the cooled twists instead of just dusting them with sugar.
4. How should I store the leftovers? Store any leftover pumpkin pie twists in an airtight container at room temperature for up to 3 days. To bring back some of their crispiness, you can reheat them in a 350°F oven or a toaster oven for about 5 minutes.
Pumpkin Pie Twists
Equipment
- Large baking sheet for baking the twists
- Parchment paper to prevent sticking
- Sharp knife or pizza cutter for cutting pastry strips
- Mixing bowl and whisk for preparing the filling
Ingredients
- 2 sheets pre-rolled puff pastry, thawed
- 1 cup 100% pure pumpkin puree
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- pinch ground cloves
- 1 large egg, beaten (for egg wash)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
- Lay one puff pastry sheet on a lightly floured surface. Spread pumpkin mixture evenly over it. Place second puff pastry sheet on top.
- Cut into 1-inch wide strips with a sharp knife or pizza cutter.
- Twist each strip several times from both ends to form spirals. Place twists on prepared baking sheet.
- Brush tops with beaten egg wash for a golden finish.
- Bake for 15–20 minutes, until puffed and golden brown. Cool slightly, then dust with powdered sugar if desired.