Pumpkin Pie Twists
Pumpkin Pie Twists are a fun and delicious twist on the classic fall favorite. These treats are made by wrapping flaky puff pastry around a sweet and spiced pumpkin filling,…
Tip: save now, cook later.Pumpkin Pie Twists are a fun and delicious twist on the classic fall favorite. These treats are made by wrapping flaky puff pastry around a sweet and spiced pumpkin filling, then baked until golden and crispy. The cinnamon and nutmeg add that warm pumpkin pie flavor everyone loves, but in a handheld, easy-to-eat form.
I love making these twists because they’re so quick to prepare, yet they feel special and perfect for sharing. Whenever I serve them, people always ask for seconds—they’re just the right balance of flaky crust and pumpkin goodness. A little tip I’ve learned is to sprinkle some sugar on top before baking for that extra bit of crunch and sweetness.
These Pumpkin Pie Twists are fantastic with a cup of coffee or tea and work great as a cozy snack or a holiday party treat. I often make a batch when friends come over, and they disappear fast! If you enjoy pumpkin pie but want something that’s easy to grab and enjoy without needing a fork, these twists are definitely the way to go.
Key Ingredients & Substitutions
Puff Pastry: This is the base of your twists, providing a flaky, buttery texture that bakes up golden and crisp. If you can’t find frozen puff pastry, you can use phyllo dough for a lighter, crispier twist, though it will change the texture a bit.
Pumpkin Puree: Canned pumpkin puree is easy and consistent, but homemade pumpkin puree works just as well. Avoid pumpkin pie filling since it has added sugars and spices that could alter the taste.
Spices: Cinnamon and nutmeg are classic pumpkin pie spices. Ground ginger and cloves add depth but are optional. Feel free to adjust based on what you like or have on hand—pumpkin spice blend is a good shortcut.
Egg Wash: Brushing egg wash on the twists before baking gives them a shiny, golden finish. If you avoid eggs, a milk or plant-based milk brush will also add some color.
How Do I Get the Perfect Flaky, Crispy Texture in Pumpkin Pie Twists?
Flake and crispiness come from the puff pastry and the way you handle it. Here’s how to nail it every time:
- Make sure your puff pastry is well chilled but thawed enough to roll—too warm and it will be sticky and hard to handle.
- Roll out evenly on a lightly floured surface to avoid sticking and ensure even baking.
- Don’t overload with filling—too much pumpkin mix can make the pastry soggy instead of flaky.
- Twist the strips gently but firmly to create those pretty spiral layers; this helps the layers puff up separately when baked.
- Brush with egg wash for a golden exterior, and space twists well on the baking sheet for even heat circulation.
- Bake at the right temperature (400°F/200°C) for 12-15 minutes until golden brown and puffed up.
Following these simple steps makes sure your pumpkin pie twists come out light, flaky, and crispy with a tender pumpkin spice filling inside.
Equipment You’ll Need
- Baking sheet – provides a flat surface to bake twists evenly and lets air circulate for crispness.
- Parchment paper or silicone baking mat – keeps twists from sticking and makes cleanup easy.
- Sharp knife or pizza cutter – cuts the puff pastry into clean, even strips for twisting.
- Mixing bowl – to combine pumpkin and spices smoothly without mess.
- Pastry brush – helps you apply egg wash evenly for a golden, shiny finish.
Flavor Variations & Add-Ins
- Add a sprinkle of chopped pecans or walnuts inside for crunch and nutty flavor.
- Mix in mini chocolate chips with the pumpkin filling for a sweet surprise twist.
- Use cream cheese mixed with cinnamon instead of pumpkin for a tangy, rich option.
- Swap pumpkin for sweet potato puree with the same spices for a slightly different autumn taste.
How to Make Pumpkin Pie Twists?
Ingredients You’ll Need:
For The Pastry and Filling:
- 1 sheet frozen puff pastry (thawed)
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger (optional)
- 1/8 tsp ground cloves (optional)
- 1/2 tsp vanilla extract
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 12-15 minutes to bake. You should also allow a few minutes of cooling time before dusting with powdered sugar and serving. Overall, you’ll have these delicious twists ready in under 30 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 or a silicone baking mat to prevent sticking and help with easy cleanup.
2. Make the Pumpkin Filling:
In a small bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, optional ginger and cloves, and vanilla extract until smooth and evenly combined.
3. Prepare the Pastry:
Roll out the thawed puff pastry on a lightly floured surface to about a 12×12 inch square. Spread the pumpkin mixture evenly over half of the pastry, leaving a little border around the edges.
4. Fold, Cut, and Twist:
Fold the other half of the pastry over the pumpkin filling and gently press the edges to seal it. Cut the folded pastry into 1-inch-wide strips. Take each strip and twist it several times to create the classic spiral shape, then place them on the prepared baking sheet spaced about an inch apart.
5. Add the Finishing Touches and Bake:
Beat the egg and brush each twist with the egg wash for a beautiful golden shine once baked. Bake for 12-15 minutes or until the twists are puffed and golden brown.
6. Cool and Serve:
Remove from the oven and let the twists cool slightly on a wire rack. Before serving, dust generously with powdered sugar for a sweet, pretty finish.
Enjoy these warm, flaky pumpkin pie twists as a perfect fall treat or anytime you want a cozy, delicious snack!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can! Just make sure to thaw it completely and drain any excess liquid if needed to avoid soggy pastry.
Can I Make Pumpkin Pie Twists Ahead of Time?
Absolutely! Prepare the twists and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. Bake straight from the fridge, adding a couple of extra minutes if needed.
How Should I Store Leftover Twists?
Store the twists in an airtight container at room temperature for up to 2 days. Reheat in a warm oven for a few minutes to refresh their crispiness.
Can I Substitute the Puff Pastry?
You can try using phyllo dough for a lighter texture, but puff pastry gives the best flaky, buttery result. If using phyllo, layer several sheets with butter before adding filling and twisting.
