Go Back

Easy Pumpkin Pie Twists

These delightful pumpkin pie twists are a fun and simple way to enjoy the flavors of pumpkin pie without the fuss of a traditional pie.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Pastry & Filling
  • 1 sheet sheet of puff pastry (thawed) Make sure it's chilled but not frozen for easy rolling.
  • 1 cup pumpkin puree You can use fresh pumpkin that's cooked and pureed.
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon Adjust to taste.
  • 1/2 teaspoon nutmeg Adjust to taste.
  • 1/2 teaspoon ginger Adjust to taste.
  • 1 egg beaten for egg wash Brush on top for a golden finish.
  • to taste Powdered sugar For dusting before serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roll out the puff pastry on a lightly floured surface. Cut it into rectangles about 3 inches by 5 inches.
  3. In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger until well combined.
  4. Place a spoonful of pumpkin mixture in the center of each pastry rectangle.
  5. Fold the pastry over to make a triangle and press the edges to seal. Crimp with a fork if desired.
  6. Brush the tops of the twists with the beaten egg to give them a nice golden color.
  7. Place the twists on a baking sheet lined with parchment paper.
  8. Bake for 15-20 minutes, or until golden brown and puffed up.
  9. Let them cool slightly, then dust with powdered sugar before serving.

Notes

Serve warm or at room temperature. Perfect for snacks, desserts, or breakfast. Pair with whipped cream or vanilla ice cream. Store leftovers in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. To reheat, pop in the oven for a few minutes.