Pumpkin Pie Twists
Pumpkin Pie Twists are a simple, flaky dessert made with buttery puff pastry and a spiced pumpkin filling. They bake up golden, slightly crisp on the outside, tender in the middle, and smell like a cozy autumn evening.
Ingredients
For the Pastry
- 1 sheet puff pastry pre-rolled for convenience
For the Pumpkin Filling
- 1 cup canned pumpkin purée
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
For Assembly
- 1 egg beaten for brushing
- Powdered sugar optional for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Roll out the thawed puff pastry to about ⅛-inch thick for even baking.
- In a bowl, mix pumpkin purée, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth.
- Spread the filling evenly over the pastry, leaving a 1-inch border. Fold the pastry in half and press the edges to seal.
- Cut into 1-inch strips, twist each strip into a spiral, and place them on the baking sheet with space in between.
- Brush the tops with beaten egg and bake for 18–20 minutes until puffed and golden.
- Cool slightly, then dust with powdered sugar if desired.