Sweet Pumpkin Pie Twists – Your New Favorite Fall Treat!

Pumpkin Pie Twists are about to become your new favorite fall dessert tradition! We all cherish the comforting, spiced flavors of a classic pumpkin pie, a true cornerstone of autumn gatherings and holiday feasts for generations. Its rich history as a staple on the American dinner table speaks volumes about its enduring appeal. But what if you could enjoy that quintessential taste in a delightful, elegant, and perfectly handheld format, making it ideal for any occasion without the fuss of slicing and serving a whole pie? That’s precisely the magic these innovative Pumpkin Pie Twists bring to your table. Imagine golden, flaky puff pastry meticulously twisted around a rich, creamy, and perfectly spiced pumpkin filling – all baked to golden perfection. They deliver all the warmth, nostalgia, and beloved taste of a traditional pie, yet with an irresistible convenience and a captivating spiral presentation that is simply delightful. Whether you’re looking for a sophisticated treat to impress guests at your next gathering or a simple, cozy indulgence with your afternoon tea, these Pumpkin Pie Twists are guaranteed to charm and satisfy every palate.

this Recipe

Ingredients:

• For the Pumpkin Pie Filling:
  • 1 cup (approximately 240g) pure canned pumpkin puree (not pumpkin pie filling, as that already contains spices and sugar. We want control over our flavors for these Pumpkin Pie Twists!)
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons pumpkin pie spice (I find a good quality, fresh blend makes all the difference here)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if you have it, it adds an incredible depth!)
  • ½ teaspoon pure vanilla extract
  • A tiny pinch of ground cloves or ginger, if you really want to elevate the spice profile; completely optional but truly delightful.
• For the Pastry & Wash:
  • 2 sheets (approximately 17.3 oz or 490g total) frozen puff pastry, thawed (Pillsbury or Pepperidge Farm are great, just make sure they’re fully thawed but still cold enough to work with).
  • 1 large egg, for egg wash
  • 1 tablespoon milk or water, for egg wash
• For the Cinnamon Sugar Topping:
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
• For the Optional Vanilla Glaze:
  • 1 cup (120g) powdered sugar (also known as confectioners’ sugar)
  • 2-3 tablespoons milk or heavy cream, depending on your desired consistency
  • ½ teaspoon pure vanilla extract

Preparing the Delectable Pumpkin Pie Filling for Your Twists

This is where the magic begins for our “Pumpkin Pie Twists!” Achieving a perfectly balanced and smooth filling is key to ensuring every bite is bursting with autumn flavor. Trust me, it’s worth taking your time here to get it just right.

1. First things first, let’s get our pumpkin puree ready. In a medium-sized mixing bowl, combine the 1 cup of pure canned pumpkin puree. It’s crucial to use pure pumpkin and not pumpkin pie filling, as the latter often contains added sugars and spices that might throw off the balance of our carefully crafted recipe. I always make sure to double-check the label!
2. Next, we’re going to introduce the sweetness. Add the ½ cup of packed light brown sugar and the ¼ cup of granulated sugar to the pumpkin puree. The brown sugar brings a wonderful molasses note that pairs beautifully with pumpkin, while the granulated sugar ensures a good overall sweetness.
3. Now for the heart of the flavor: the spices! Sprinkle in the 2 teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, and the ½ teaspoon of ground nutmeg. If you’re feeling adventurous, and I highly recommend it, add that tiny pinch of ground cloves or ginger. These subtle additions truly deepen the overall spice profile, making your “Pumpkin Pie Twists” sing with flavor.
4. Finally, stir in the ½ teaspoon of pure vanilla extract. Vanilla isn’t just a flavor; it’s a flavor enhancer, and it will beautifully round out all those warm spices.
5. Using a whisk or a rubber spatula, mix all these ingredients together until they are thoroughly combined and you have a smooth, uniform pumpkin mixture. You want to make sure there are no lumps of sugar or unmixed spices. Give it a good scrape down the sides of the bowl to ensure everything is incorporated. The consistency should be thick enough to spread easily but not too watery. If your pumpkin puree seems a bit thin, you can gently blot it with a paper towel before measuring, but typically canned pure pumpkin is perfect as is. Set this delicious filling aside; it’s ready to become the star of our “Pumpkin Pie Twists.”

Assembling Your Irresistible Pumpkin Pie Twists

This is the fun part, where we transform simple ingredients into elegant, twisted pastries. Patience and a light touch are your best friends here to create beautiful and delicious “Pumpkin Pie Twists.”

6. Preheat your oven to 400°F (200°C). This ensures that when your “Pumpkin Pie Twists” hit the heat, they start baking immediately, resulting in that lovely, flaky texture. Line two large baking sheets with parchment paper. Parchment paper is essential here to prevent sticking and for easy cleanup.
7. Gently unfold your two sheets of thawed puff pastry. I like to lay them out on a lightly floured surface or directly on parchment paper. If your pastry feels a bit sticky, a very light dusting of flour will help, but try not to over-flour as it can make the pastry tough. Puff pastry works best when it’s cold but pliable. If it gets too warm and sticky, pop it back in the fridge for 5-10 minutes.
8. Now, we’re going to work with one sheet of puff pastry at a time. Take half of your prepared pumpkin pie filling and evenly spread it over the entire surface of the first puff pastry sheet, leaving about a ½-inch border along all edges. I use an offset spatula or the back of a spoon for this. Spreading it evenly is crucial for consistent flavor in every twist. Make sure the layer isn’t too thick, or it might squish out during twisting and baking. We’re aiming for a nice, thin, even coating.
9. Carefully place the second sheet of puff pastry directly on top of the pumpkin-covered first sheet. Gently press down all over the surface, especially along the edges, to seal the two sheets together and encapsulate the filling. You want to create a single, pumpkin-filled pastry sandwich.
10. Using a sharp knife, a pizza cutter, or a pastry wheel, trim the edges of your layered pastry to create clean, straight lines. This also helps seal the edges further. Then, cut the large pastry rectangle into strips. I aim for strips that are about ¾-inch to 1-inch wide and about 8-10 inches long, depending on the size of your original puff pastry sheets. Consistency in strip size will help them bake evenly.
11. Now for the “twist”! Pick up one strip of pastry by holding both ends. Gently twist the strip in opposite directions about 2-3 times, creating that signature spiral shape. Be gentle but firm; you don’t want to tear the pastry, but you do want a nice, defined twist.
12. Place each twisted strip onto the prepared baking sheets, leaving about an inch or two of space between each one to allow them to puff up and expand without touching. I usually fit about 8-10 twists per sheet, depending on their length.

Baking Your Golden Pumpkin Pie Twists

This phase is all about achieving that beautiful golden-brown color and perfectly flaky texture that makes “Pumpkin Pie Twists” so utterly irresistible. The aroma that will fill your kitchen during this stage is simply heavenly!

13. In a small bowl, whisk together the large egg and 1 tablespoon of milk or water to create an egg wash. This egg wash is vital for giving your “Pumpkin Pie Twists” a gorgeous, golden sheen and helping the cinnamon sugar topping adhere beautifully.
14. Using a pastry brush, lightly brush the tops of all your twisted pastry strips with the egg wash. Be thorough but avoid puddles of egg wash, as this can lead to uneven browning.
15. In another small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for our delightful topping. Sprinkle this cinnamon sugar mixture generously over the tops of the egg-washed “Pumpkin Pie Twists.” This adds a wonderful sweet, spiced crunch that complements the creamy pumpkin filling perfectly.
16. Carefully transfer the baking sheets to your preheated 400°F (200°C) oven.
17. Bake for 15-20 minutes, or until the “Pumpkin Pie Twists” are beautifully puffed, golden brown, and cooked through. Ovens can vary, so keep a close eye on them, especially after the 12-minute mark. You’ll know they’re ready when they’ve developed a rich, inviting color and the pastry looks crisp. The edges should be nicely browned.
18. Once baked, remove the baking sheets from the oven. Let the “Pumpkin Pie Twists” cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy on the bottom and allows any steam to escape, keeping them flaky. While they are still warm, the aroma of pumpkin and cinnamon is incredibly inviting!

Creating the Optional Vanilla Glaze (and Finishing Touches)

While these “Pumpkin Pie Twists” are fantastic on their own, a simple vanilla glaze adds an extra touch of sweetness and elegance, making them even more decadent. This step is entirely optional, but highly recommended by me!

19. If you choose to make the glaze, ensure your “Pumpkin Pie Twists” have cooled down significantly on the wire rack. Glazing hot pastries will cause the glaze to melt right off, creating a messy situation rather than a beautiful drizzle.
20. In a small bowl, whisk together the 1 cup of powdered sugar, 2 tablespoons of milk or heavy cream, and ½ teaspoon of pure vanilla extract.
21. Begin with 2 tablespoons of milk/cream, and add more, a teaspoon at a time, until you reach your desired drizzling consistency. You want the glaze to be thick enough to coat a spoon but thin enough to flow smoothly when drizzled. I usually aim for a consistency that’s similar to honey or a slightly thin pancake batter.
22. Once your “Pumpkin Pie Twists” are cooled and your glaze is ready, you have a couple of options for application. You can use a spoon to artfully drizzle the glaze back and forth over the twists, creating pretty stripes. Alternatively, if you want a more uniform coating, you can dip one side of each twist into the glaze.
23. Let the glaze set for a few minutes before serving. The “Pumpkin Pie Twists” are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2-3 days. Reheating them gently in a toaster oven can help restore some of their crispness if they’ve softened.
24. And there you have it! Beautiful, delicious, and utterly irresistible “Pumpkin Pie Twists” ready to be devoured. These make a wonderful treat for breakfast, brunch, or a festive dessert. Enjoy every flaky, pumpkin-spiced bite!

Conclusion:

And there you have it, my friends! We’ve journeyed through the simple steps to create a dessert that is truly more than the sum of its parts. I genuinely believe that these aren’t just any treats; they are a revelation, a testament to how humble ingredients can come together to form something utterly extraordinary. If you’re looking for that perfect blend of autumnal warmth, creamy texture, and flaky crust, all without the fuss of a traditional pie, then you absolutely, positively must try this recipe. It’s designed to be approachable, even for novice bakers, ensuring that everyone can experience the pure joy of pulling these golden delights from the oven. The intoxicating aroma that fills your kitchen alone is worth the small effort, promising cozy comfort and a taste of the season in every single bite. Forget complicated techniques or hours of labor; this recipe delivers maximum impact with minimum stress, making it my go-to for impromptu gatherings or simply when a craving for something sweet and comforting strikes. It’s the perfect way to impress guests or treat your family without spending your entire afternoon in the kitchen, giving you more time to savor the moments and the incredible flavors.

The beauty of these delightful creations lies not only in their irresistible flavor but also in their versatility. While they are phenomenal straight out of the oven, perhaps with just a dusting of powdered sugar, I’m always keen to explore ways to elevate the experience further. For a truly decadent treat, I highly recommend serving them warm alongside a generous scoop of good quality vanilla bean ice cream. The cold, creamy ice cream melting into the warm, spiced filling is a symphony of textures and temperatures that will leave you speechless. Alternatively, a dollop of freshly whipped cream, perhaps infused with a hint of maple syrup or a dash of cinnamon, would be equally divine. Don’t shy away from a drizzle of caramel sauce for an extra layer of sweetness, or even a light scattering of toasted chopped pecans or walnuts for added crunch and nutty depth. Think about pairing them with your favorite hot beverage – a steaming mug of coffee, a frothy chai latte, or a glass of chilled milk would all make for a perfect accompaniment, transforming a simple dessert into a memorable moment. For those feeling adventurous, consider brushing them with an egg wash before baking and sprinkling a little coarse sugar on top for an extra sparkle and crunch, or even adding a tiny pinch of black pepper to your pumpkin spice mix to really make the flavors pop. The possibilities for customization are truly endless, allowing you to tailor them precisely to your taste and mood.

I cannot stress enough how much joy these bring me, and I am so excited for you to experience that same happiness. This isn’t just another recipe; it’s an invitation to create, to share, and to savor. Imagine the smiles on your family’s faces when you present these golden, spiraled beauties, or the appreciative murmurs from friends at your next potluck. They’re a fantastic alternative to the usual holiday fare, offering a unique twist that’s both familiar and exciting. So please, don’t let this season pass you by without trying your hand at these wonderful

Pumpkin Pie Twists

. I promise you, the reward is so much greater than the effort. Your taste buds will thank you, and your home will be filled with an aroma that epitomizes autumnal bliss. Once you’ve made them, I would absolutely love to hear all about your experience. Did you add any special touches? What was your favorite part? Did they disappear as quickly from your table as they do from mine? Share your stories, your photos, and your own creative variations in the comments below. Let’s build a little community around these delicious creations and inspire each other to keep baking and sharing joy. Happy baking, everyone!

Pumpkin Pie Twists

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.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 Minutes

Servings
16-20 servings

Ingredients

• 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. Step 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. Step 2
   Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
3. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.