Pumpkin Pie Twists
Pumpkin Pie Twists are a fun and tasty treat that combines the warm, cozy flavors of pumpkin pie with a flaky, crispy twist. These little pastries usually have a delicious…
By Elizabeth
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Reading time: 6 min
Pumpkin Pie Twists are a fun and tasty treat that combines the warm, cozy flavors of pumpkin pie with a flaky, crispy twist. These little pastries usually have a delicious ribbon of pumpkin filling swirled inside golden puff pastry, dusted with cinnamon sugar that makes every bite sweet and a little crunchy. They’re perfect for celebrating fall or just when you want a quick pumpkin dessert with a bit of a fun shape and texture.
I love making Pumpkin Pie Twists because they feel special but are surprisingly simple to pull together. One of my favorite tips is to use leftover pumpkin pie filling or even easy pumpkin spice mix with some cream cheese for extra creaminess. It’s so satisfying to watch them puff up in the oven and turn that beautiful golden color. Plus, they smell like fall in the whole house!
These twists are great on their own, but I like to serve them warm with a little drizzle of icing or even a scoop of vanilla ice cream on the side. They’re also perfect for sharing with friends or bringing to holiday gatherings since they’re easy to grab and enjoy without any fuss. Whenever I make these, I find myself sneaking a second one because they’re just that good!
Key Ingredients & Substitutions
Puff Pastry: This is what makes the twists flaky and light. You can find it frozen in most stores. If you prefer a gluten-free option, some brands offer gluten-free puff pastry, or you can use phyllo dough for a crispier texture.
Pumpkin Pie Filling: Using store-bought pumpkin pie filling saves time, but mixing pumpkin puree with sugar and pumpkin pie spice works well too. You can adjust spices like cinnamon, nutmeg, and ginger to your taste.
Brown Sugar and Cinnamon: These add warmth and sweetness. If you don’t have brown sugar, white sugar mixed with a bit of molasses is a fine substitute.
Egg Wash: Brushing with beaten egg helps give a golden color and helps the sugar stick. If you want a vegan version, use a little milk or water with maple syrup.
How Do You Make Sure the Twists Stay Filled and Don’t Leak?
Folding and sealing the pastry properly is key to keeping the pumpkin filling inside during baking. Here’s how to do it:
- After spreading the pumpkin filling, fold the pastry carefully over the filling, making sure edges meet evenly.
- Press the edges gently but firmly with your fingers or a fork to seal them well.
- Cut strips carefully to avoid cutting through sealed edges.
- Twist the strips gently – too much pressure might open holes where filling leaks out.
- Finally, placing twists on parchment paper helps even baking and prevents sticking if any filling escapes.
Following these steps helps keep your Pumpkin Pie Twists neat and full of flavor. Plus, the egg wash seals and browns the pastry beautifully!
Equipment You’ll Need
- Baking sheet – a flat surface to bake your twists evenly and catch any drips.
- Parchment paper – prevents sticking and makes cleanup easy.
- Rolling pin – helps you roll out the puff pastry smoothly and evenly.
- Sharp knife or pizza cutter – perfect for cutting clean, straight strips of pastry.
- Pastry brush – lets you apply the egg wash evenly for a golden finish.
Flavor Variations & Add-Ins
- Add cream cheese to the pumpkin filling for a richer, tangy flavor that pairs well with the spices.
- Mix in chopped pecans or walnuts for a crunchy texture and nutty taste.
- Sprinkle a little ground ginger or nutmeg into the cinnamon sugar for added warmth and depth.
- Try swapping pumpkin pie spice with chai spice blend for a unique twist with cardamom and clove notes.
How to Make Pumpkin Pie Twists
Ingredients You’ll Need:
Main Ingredients:
- 1 sheet frozen puff pastry, thawed
- ½ cup pumpkin pie filling or pumpkin puree mixed with 2 tbsp sugar and ½ tsp pumpkin pie spice
- 1 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 egg, beaten (for egg wash)
- Granulated sugar, for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15-20 minutes to bake. In total, you’ll spend roughly 30 minutes from start to finish, including oven preheating.
Step-by-Step Instructions:
1. Prepare Your Workstation and Oven:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Roll Out the Puff Pastry:
On a lightly floured surface, roll out your thawed puff pastry into a rectangular shape about 12 by 10 inches.
3. Add the Pumpkin Filling and Sugar:
Spread the pumpkin pie filling evenly over one half of the pastry. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it evenly on top of the pumpkin filling.
4. Fold and Cut the Pastry:
Fold the other half of the pastry over the filling and press gently along the edges to seal. Then, slice the folded pastry into strips approximately 1 inch wide.
5. Twist and Brush:
Take each strip and twist it several times to create spirals. Lay them on your baking sheet with space in between. Brush each twist with the beaten egg to give a nice golden color once baked, then sprinkle granulated sugar on top for a sweet crunch.
6. Bake and Cool:
Bake the twists for 15-20 minutes or until they puff up and turn a lovely golden brown. Remove them from the oven and allow to cool slightly before enjoying.
Can I Use Homemade Pumpkin Puree Instead of Pumpkin Pie Filling?
Yes! Homemade pumpkin puree mixed with sugar and pumpkin pie spice works perfectly. Just make sure it’s not too watery to avoid soggy pastry. Drain any excess moisture if needed.
Can I Prepare Pumpkin Pie Twists Ahead of Time?
Absolutely! You can assemble the twists and keep them refrigerated for up to 24 hours before baking. Brush with egg wash and sprinkle sugar just before baking for the best results.
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 briefly in a preheated oven at 350°F (175°C) for 5-7 minutes.
Can I Make Pumpkin Pie Twists Vegan?
Yes! Replace the egg wash with a mixture of plant-based milk and maple syrup to help with browning and sugar adhesion. Just keep in mind the flavor and texture might be slightly different.