Pumpkin Pie Pastry Twists

Pumpkin Pie Twists are my solution for when pumpkin cravings hit but I want something quicker and just as special as a full pie. By combining flaky puff pastry with a vibrant spiced pumpkin filling, you get all the classic flavor and aroma in an easy hand-held treat. This twist is perfect for fall mornings or anytime you need a cozy pick-me-up.

I first whipped these up on a busy weekend when company dropped by unexpectedly. The entire batch disappeared in minutes and now they are a family favorite for fall gatherings and brunches.

Gather Your Ingredients

• Puff pastry sheet: You want buttery layers so use all-butter pastry if you can
• Pumpkin puree: Brings rich texture and classic flavor. Make sure it is pure pumpkin not pie filling
• Granulated sugar: Gives sweetness and balances the spiced filling. Pick fresh sugar for best results
• Brown sugar: Adds depth and a hint of molasses flavor. Dark brown sugar will give extra warmth
• Cinnamon: Delivers that signature pumpkin pie scent and taste. Always use ground cinnamon that is aromatic
• Nutmeg: Lends sweet warmth to the filling. Whole nutmeg grated fresh is ideal
• Ginger: Brings a little zing to cut the sweetness. Ground ginger keeps it easy and reliable
• Ground cloves: Adds a subtle spiciness but use sparingly as it is strong. Check freshness by giving it a sniff
• Egg: For brushing on top so you get a glossy golden finish. Use a fresh egg for best sheen
• Powdered sugar: Optional for dusting before serving. A light hand adds a lovely touch

How to Make It

Thaw and Prepare Pastry:

Lay your puff pastry sheet on the counter and let it thaw until flexible but still cold. This prevents sticking and makes for better rise in the oven

Mix Pumpkin Filling:

In a medium bowl whisk together the pumpkin puree both sugars cinnamon nutmeg ginger and cloves. Stir until the mixture is totally smooth and fragrant

Roll the Dough:

On a lightly floured surface gently roll out the puff pastry to smooth any folds or creases. This creates an even base for the filling

Spread Filling:

Use a spatula to evenly spread your pumpkin mixture across the pastry. Leave a small clean border. This stops leaks as it bakes

Fold and Press:

Carefully fold the pastry in half like a book over the filling. Gently press down so the two sides stick together

Cut into Strips:

Using a sharp knife or pizza cutter slice the filled pastry into strips about one inch wide. Consistency helps them bake evenly

Twist and Arrange:

Take each strip and give it several gentle twists. Lay them spaced apart on a parchment lined baking sheet

Brush with Egg:

Using a pastry brush coat each twist with beaten egg. This is what makes them glossy and golden brown

Bake:

Pop the pan into your preheated oven at four hundred degrees Fahrenheit. Bake for eighteen to twenty minutes until the pastry has puffed up and turned deep golden

Cool and Dust:

Once done transfer your twists to a wire rack. Let them cool slightly before dusting with powdered sugar if you like

Every time I make these I find myself sneaking one before they are fully cooled. The way the pastry shatters and the spiced filling melts in your mouth is completely nostalgic of pumpkin pies from childhood but with zero fuss.

Flavor Boosters

Try a mix of sweet potato and pumpkin puree for a unique variation or sprinkle chopped pecans and walnuts inside for extra crunch. During spring swap the filling spices for lemon zest for a totally different flavor.

Serving Suggestions

Serve these for brunch arranged on a pretty platter with strong coffee, or pair with apple cider and vanilla ice cream for a festive dessert. They are a perfect addition to Thanksgiving breakfast buffets.

Creative Twists

No pumpkin? Switch in butternut squash puree for a lighter twist. Use maple sugar or coconut sugar if you prefer natural sweeteners. If dark brown sugar is on hand, it adds richness to the filling.

Friends often text me photos when they try these twists themselves. Everyone raves about how fast the recipe comes together and how much it tastes like pie but with far less effort.

Common Questions About This Recipe

→ How do I prevent the twists from unraveling during baking?

Press the edges gently after folding and twist the strips tightly before placing them on the baking sheet.

→ What can I use instead of puff pastry?

Crescent roll dough or homemade pastry can be substituted; adjust baking times as needed.

→ Can these be prepared ahead of time?

Prepare and shape the twists, then refrigerate them covered. Bake just before serving for best flavor.

→ Is it necessary to use an egg wash?

An egg wash adds a golden sheen, but you can also use milk or cream for a similar effect.

→ How should leftovers be stored?

Store cooled twists in an airtight container at room temperature for up to two days for best texture.