Pumpkin Pie Twists are a fun and tasty twist on a classic fall favorite. These flaky, golden pastry strips are filled with sweet pumpkin spice, giving you all the cozy flavors of pumpkin pie but in a fun, easy-to-eat form. They’re crispy on the outside and soft with warming cinnamon and nutmeg on the inside.
I love making these twists when I want a quick treat that feels special without much fuss. They bake up in no time, and the smell that fills the kitchen is pure fall comfort. I usually sprinkle a little powdered sugar on top when they come out of the oven, which adds a nice sweet finish.
These twists are perfect with a cup of coffee or hot cider, especially when shared with friends or family. They’re great for parties, school snacks, or just a cozy afternoon pick-me-up. I find that everyone always asks for the recipe once they try these delightful little pumpkin twists!
Key Ingredients & Substitutions
Puff Pastry: This is the base for your twists. Use thawed frozen puff pastry sheets for easy, flaky layers. If you can’t find puff pastry, phyllo dough is a lighter alternative, but it’s less flaky.
Pumpkin Puree: Canned pumpkin puree works best for a smooth texture. If fresh pumpkin is your preference, cook and puree it well before use.
Spices: Cinnamon and nutmeg bring warm flavors, with ginger and cloves adding extra depth. If you’re missing a spice, pumpkin pie spice blend is a convenient swap.
Egg Wash: Brushing the twists with beaten egg gives them a beautiful golden color and shine. You can use milk or cream as an egg-free alternative, though the color may be less intense.
How Do You Twist Puff Pastry Without It Tearing?
Twisting puff pastry strips can be tricky because they’re delicate. Here’s how to get nice, even twists without tearing:
- Make sure the pastry is fully thawed but still cool; warm pastry can get sticky and tear easily.
- Use a sharp knife or pizza cutter to make clean, straight cuts—this helps the pastry keep its shape.
- Hold each strip firmly at both ends and twist gently but firmly 3-4 times to create a spiral.
- Place each twist on a parchment-lined baking sheet with space between to allow puffing.
- Don’t over-twist—too many twists can cause breaks or uneven baking.
Equipment You’ll Need
- Baking sheet – perfect for holding the twists so they bake evenly and get crispy.
- Parchment paper – makes cleanup easy and prevents sticking.
- Sharp knife or pizza cutter – helps you cut straight, clean strips without tearing the pastry.
- Pastry brush – great for brushing on the egg wash for that golden shiny finish.
- Mixing bowl – to blend your pumpkin and spices smoothly.
Flavor Variations & Add-Ins
- Add a sprinkle of chopped pecans or walnuts before baking for a nice crunch that pairs well with pumpkin.
- Swap pumpkin puree for apple butter or spiced pear preserves for a fruity twist.
- Mix in a little cream cheese with the pumpkin for a richer, tangy filling.
- Try adding a dash of ginger or allspice for a little extra warmth and spice.
Pumpkin Pie Twists Recipe
Ingredients You’ll Need:
- 1 package (17.3 oz) frozen puff pastry, thawed
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 12-15 minutes to bake. So, in total, you’ll spend around 30 minutes from start to finish to enjoy these warm, flaky pumpkin treats!
Step-by-Step Instructions:
1. Get Ready and Mix the Filling:
First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, stir together the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and vanilla extract until smooth and blended.
2. Prepare the Pastry and Add Filling:
Lightly flour your surface and unfold the thawed puff pastry sheet. Brush the whole pastry lightly with some beaten egg to help it brown nicely. Then spread the pumpkin mixture evenly over half of the pastry sheet. Fold the other half over to cover the filling, pressing gently around the edges.
3. Cut, Twist, and Bake:
Using a sharp knife or pizza cutter, slice the pastry into strips about 1 inch wide. Take each strip and twist it a few times to make a spiral shape, then place on your prepared baking sheet. Brush each twist lightly with the remaining egg wash. Bake in the oven for about 12 to 15 minutes until golden and puffed up.
4. Cool and Serve:
Take the twists out and let them cool just a little. Sprinkle with powdered sugar before serving for an extra sweet touch. Enjoy warm or at room temperature—perfect with a hot drink!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just make sure to cook and puree fresh pumpkin until smooth before using. It may have a bit more moisture, so drain any excess liquid to keep the filling from getting soggy.
How Should I Store Leftover Pumpkin Pie Twists?
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them crisp, reheat briefly in the oven before serving instead of the microwave.
Can I Make These Twists Ahead of Time?
Definitely! You can prepare the twists and freeze them before baking. Arrange twisted strips on a baking sheet, freeze until firm, then transfer to a freezer bag. When ready, bake from frozen, adding a few extra minutes to baking time.
What If I Don’t Have Puff Pastry?
If puff pastry isn’t available, phyllo dough is a lighter substitute but less flaky. You can also try crescent roll dough for a softer texture, though the twists won’t puff as much.
