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Delicious Sweet Pumpkin Pie Twists for Fall Treats

Sweet Pumpkin Pie Twists
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Enjoy the comforting, spiced flavors of classic pumpkin pie in a delightful, elegant, and perfectly handheld format. Golden, flaky puff pastry meticulously twisted around a rich, creamy, and perfectly spiced pumpkin filling.

Ingredients

Scale
  • 1 cup pure canned pumpkin puree
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp pure vanilla extract
  • Pinch of ground cloves or ginger (optional)
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp milk or water
  • 2 tbsp granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)
  • 1 cup powdered sugar (for glaze, optional)
  • 2–3 tbsp milk or heavy cream (for glaze, optional)
  • ½ tsp pure vanilla extract (for glaze, optional)

Instructions

  1. In a medium bowl, combine 1 cup pure canned pumpkin puree, ½ cup packed light brown sugar, ¼ cup granulated sugar, 2 tsp pumpkin pie spice, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp pure vanilla extract, and optional pinch of ground cloves or ginger. Mix thoroughly until smooth and uniform. Set aside.
  2. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  3. Gently unfold one thawed puff pastry sheet on a lightly floured surface. Evenly spread half of the prepared pumpkin pie filling over the entire surface, leaving about a ½-inch border along all edges. Carefully place the second sheet of puff pastry directly on top, gently pressing down to seal.
  4. Trim the edges of the layered pastry to create clean lines. Cut the large pastry rectangle into strips, about ¾-inch to 1-inch wide and 8-10 inches long. Pick up each strip by both ends and gently twist in opposite directions 2-3 times to create a spiral shape. Place each twisted strip onto the prepared baking sheets, leaving space between them.
  5. In a small bowl, whisk 1 large egg with 1 tbsp milk or water to create an egg wash. Lightly brush the tops of all twisted pastry strips with the egg wash. In another small bowl, combine 2 tbsp granulated sugar and 1 tsp ground cinnamon; sprinkle this mixture generously over the egg-washed twists.
  6. Carefully transfer the baking sheets to your preheated oven. Bake for 15-20 minutes, or until the Pumpkin Pie Twists are beautifully puffed, golden brown, and cooked through.
  7. Once baked, remove from the oven and let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. If making the optional glaze, ensure twists are cooled. In a small bowl, whisk 1 cup powdered sugar, 2-3 tbsp milk/heavy cream, and ½ tsp pure vanilla extract until you reach your desired drizzling consistency.
  8. Drizzle the glaze artfully over the cooled Pumpkin Pie Twists or dip one side of each twist into the glaze. Let the glaze set for a few minutes before serving. Enjoy fresh! Store in an airtight container at room temperature for up to 2-3 days.

Notes

  • Serve warm for best flavor.
  • Store leftovers in an airtight container.
  • Optional glaze adds sweetness and a decorative touch.

Nutrition

Find it online: https://quizsavor.com/sweet-pumpkin-pie-twists/

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