Pumpkin Pie Twists are a fun, crunchy treat that bring the taste of pumpkin pie into a crunchy, flaky twist. These little pastries are made with puff pastry wrapped around a sweet pumpkin filling, sprinkled with cinnamon sugar that gives them an extra bit of sparkle and warmth.
I love making these twists when I want a little something cozy but not too heavy. They’re surprisingly easy to whip up, and the smell of cinnamon and pumpkin filling baking in the oven always makes the whole house feel like a hug. I find that using fresh pumpkin puree and a touch of nutmeg makes the filling taste just like the classic pie, but in a snack form that’s perfect for sharing.
The best way I like to enjoy Pumpkin Pie Twists is with a warm cup of coffee or tea on a crisp fall afternoon. They’re great for bringing to a gathering or even just to have around for unexpected guests. I promise, once you try these, you’ll want to make a batch again and again, especially as the leaves start to turn and you crave that comforting fall flavor.
Key Ingredients & Substitutions
- Puff Pastry
- Using frozen puff pastry makes this recipe simple and flaky. If you want to skip store-bought, try homemade or phyllo dough for a different texture, though puff pastry has the best buttery layers.
- Pumpkin Puree
- Canned pumpkin puree is convenient and reliable. You can swap it with homemade roasted pumpkin puree for a fresher taste. Avoid pumpkin pie filling, since it’s already sweetened and spiced.
- Spices
- Cinnamon, nutmeg, ginger, and cloves give that classic pumpkin pie flavor. If you don’t have all the spices, cinnamon alone can still make these twists tasty. Adjust the spices to your liking.
- Egg Wash
- This helps the twists turn golden and crisp. For a vegan option, you could brush with maple syrup or plant milk, but keep an eye on the bake time as color might vary.
How Can You Get Perfectly Flaky and Crispy Twists?
Flakiness comes from working with puff pastry carefully. Here are some tips:
- Keep the pastry cold before baking to maintain puffiness.
- Don’t overfill or over-soak the pastry to avoid sogginess.
- Brush the strips with egg wash for shine and help the sugar stick well.
- Twist gently but firmly to keep the shape without tearing the dough.
- Bake at the right temperature so the pastry cooks evenly and browns beautifully.
Following these steps will give you that light, crispy texture paired perfectly with the warm, spiced filling.
Equipment You’ll Need
- Baking sheet – a flat tray to bake the twists evenly without sticking.
- Parchment paper – keeps the twists from sticking and makes cleanup easy.
- Sharp knife or pizza cutter – helps cut clean, even strips of the pastry.
- Small bowl – for mixing the pumpkin filling ingredients together smoothly.
- Pastry brush – perfect for applying egg wash to get golden, shiny twists.
- Wire rack – lets the twists cool without getting soggy underneath.
Flavor Variations & Add-Ins
- Stir in chopped toasted pecans or walnuts for a crunchy texture contrast.
- Add a little cream cheese or mascarpone to the filling for a creamy twist.
- Mix warm spices like cardamom or allspice with the cinnamon for a deeper flavor.
- Swap pumpkin puree with sweet potato puree for a subtly different taste and sweetness.
How to Make Pumpkin Pie Twists?
Ingredients You’ll Need:
- 1 sheet frozen puff pastry, thawed
- 1/2 cup pumpkin puree (canned or homemade)
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar (plus extra for sprinkling)
- 1 teaspoon ground cinnamon (plus extra for sprinkling)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake, for a total time of around 25 minutes. It’s quick and easy, perfect for a cozy fall snack without the wait!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to stop the twists from sticking.
2. Make the Pumpkin Filling:
In a small bowl, mix together pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves (if using), vanilla extract, and a pinch of salt. Stir until the filling is smooth and ready to spread.
3. Prepare the Pastry:
On a lightly floured surface, gently roll out your thawed puff pastry to smooth out any creases.
4. Assemble the Twists:
Spread the pumpkin filling evenly over half of the pastry, leaving a little space around the edges. Fold the other half over the filling and press gently to seal it. Then, slice into 1-inch wide strips.
5. Twist and Sugar:
Brush each strip lightly with beaten egg to help give a golden glow, then twist each strip several times until it looks like a spiral. Lay the twists on your baking sheet, leaving some space between them. Sprinkle on a mix of granulated sugar and cinnamon for that sweet, crunchy top.
6. Baking Time:
Pop the baking sheet into the oven and bake for 12-15 minutes, until the puff pastry puffs up and turns a lovely golden brown.
7. Cool and Enjoy:
Let your Pumpkin Pie Twists cool on a wire rack for a few minutes. For extra sweetness, dust with powdered sugar before serving. Enjoy warm with your favorite hot drink!
Can I Use Frozen Pumpkin Puree for the Filling?
Yes! Just make sure to thaw it completely and drain any excess liquid before mixing it into the filling to avoid soggy pastry.
Can I Make Pumpkin Pie Twists Ahead of Time?
You can prepare the twists and keep them covered in the fridge for a few hours before baking. For longer storage, freeze them raw on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding a couple extra minutes to the bake time.
What If I Don’t Have Puff Pastry?
Puff pastry is key for that light, flaky texture, but you could try using phyllo dough, layering sheets with melted butter, for a crispier variation. The texture will be different but still delicious!
How Should I Store Leftover Twists?
Store leftover twists in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 350°F (175°C) for a few minutes to bring back their crispiness.