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Pumpkin Pie Twists

Pumpkin Pie Twists: Irresistibly Easy Fall Treats You'll Love

Delight in these Pumpkin Pie Twists, blending flaky pastry with warm pumpkin filling for a perfect fall treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 twists
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 1 package Puff Pastry Thawed if frozen
For the Filling
  • 1 cup Canned Pumpkin Puree Choose 100% pumpkin for best results
  • 1/2 cup Granulated Sugar Adjust for desired sweetness
  • 1/4 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Ground Cloves
  • 1 large Egg For egg wash
For the Finishing Touch
  • 1 cup Powdered Sugar Optional for dusting

Equipment

  • Baking sheet
  • parchment paper
  • Mixing Bowl
  • whisk
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roll out the puff pastry to about 1/8 inch thick on a floured surface.
  3. In a bowl, combine pumpkin puree, granulated sugar, brown sugar, and spices. Mix until smooth.
  4. Spread the pumpkin filling over half of the pastry, leaving a border around the edges.
  5. Fold the other half of the pastry over the filling and press edges to seal.
  6. Slice the pastry into 1-inch wide strips using a knife or pizza cutter.
  7. Twist each strip several times and place on the baking sheet.
  8. Whisk the egg and brush it over the tops of the twists.
  9. Bake for 18–20 minutes until puffy and golden brown.
  10. Cool slightly on a wire rack and dust with powdered sugar before serving if desired.

Nutrition

Serving: 1twistCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 3000IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Store in an airtight container. They last up to 2 days at room temperature and 5 days in the fridge. Can be frozen before baking and enjoyed within 2 months.

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