Pumpkin Pie Twists
These pumpkin pie twists are a quick and easy fall dessert, combining flaky puff pastry with spiced pumpkin filling for a cozy treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 twists 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 puff pastry sheets, thawed but still cold
- 1 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 egg, beaten
- Coarse sugar (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together canned pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth.
- Lightly flour your surface and roll out each puff pastry sheet until it’s about 1/8-inch thick.
- Evenly spread the pumpkin mixture over one puff pastry sheet using a spoon or spatula.
- Place the second puff pastry sheet on top, gently pressing down to seal.
- Using a sharp knife or pizza cutter, slice the layered pastry into 1-inch wide strips.
- Carefully twist each strip several times and place them on the prepared baking sheet.
- Beat an egg and lightly brush it over the twists for a golden finish.
- If using coarse sugar, sprinkle it over the twists for extra crunch.
- Bake the twists for 18-22 minutes, or until they’re puffed and golden brown.
- Let the twists cool for about 5 minutes before serving.
Notes
[‘Keep the puff pastry cold for easier handling and better puffing.’, ‘Avoid overfilling the pastry to prevent leaks during baking.’, ‘Twist the strips tightly for a more defined look.’, ‘Watch the oven closely during the last few minutes to avoid burning.’]
Nutrition
- Serving Size: 1 twist
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
Keywords: Pumpkin Pie Twists, Fall Dessert, Easy Baking, Puff Pastry Recipe, Pumpkin Spice