Pumpkin Pie Twists are a fun and tasty treat that combines the warm flavors of pumpkin and cinnamon wrapped up in flaky, buttery pastry. These twists have a wonderful balance of sweet and spice, with a golden crust that’s crisp on the outside but soft inside. They’re a perfect little snack for fall or any time you want a cozy dessert with a twist—literally!
I love making these when the pumpkin season is in full swing because the smell that fills the house while they bake is so comforting. I usually sprinkle a bit of sugar on top before baking to get that little crunchy touch that makes every bite even better. It’s a simple recipe, but the result always feels special and homemade.
My favorite way to enjoy Pumpkin Pie Twists is with a warm cup of coffee or tea. They’re easy to share at a party or to pack in lunches for a sweet surprise. These twists remind me of crisp autumn afternoons spent with friends and the happiness of a homemade treat that everyone can enjoy.
Key Ingredients & Substitutions
Puff Pastry: This is the base of your twists, giving them a crisp and flaky texture. If you can’t find frozen puff pastry, you might try phyllo dough, but it’s much thinner and less buttery.
Pumpkin Puree: Use canned pumpkin puree or homemade. Avoid pumpkin pie filling as it has added sugar and spices. For a slightly different flavor, sweet potato puree works well too.
Pumpkin Pie Spice: This mix brings warm flavors like cinnamon, nutmeg, and ginger. If you don’t have pumpkin pie spice, just use cinnamon and a pinch of ground nutmeg to keep it simple.
Egg Wash and Sweetener: The egg wash helps the twists turn golden. You can replace the beaten egg with milk or cream for a lighter option. Maple syrup or honey gives a nice glaze but is optional.
How Do I Get the Perfect Crispy and Flaky Puff Pastry Twists?
Making flaky pastry twists need some care to keep their layers intact and get them golden and crisp. Here’s how:
- Keep Pastry Cold: Work quickly with cold pastry to prevent butter from melting. This helps layers puff up well in the oven.
- Even Spreading: Spread the pumpkin mixture evenly, leaving a border so the layers seal well when you add the second sheet.
- Twisting Technique: When you twist strips, do it gently to keep the layers visible and nice. Don’t over-twist, or they might become dense instead of flaky.
- Use Egg Wash or Maple Syrup: Brush for golden color and a slight shine on top. This also helps the sugar stick well to the twists.
- Bake Hot and Fast: Bake at a high temperature (400°F) so the pastry puffs quickly and crisps without drying out.
Following these steps will get you twists that are light, crispy, and full of fall flavor!
Equipment You’ll Need
- Baking sheet – provides a flat surface for even baking and crisping of your twists.
- Parchment paper – prevents sticking and makes cleanup much easier.
- Sharp knife or pizza cutter – helps cut the puff pastry into clean, even strips for twisting.
- Mixing bowl – perfect for mixing the pumpkin filling smoothly.
- Pastry brush – great for applying egg wash or maple syrup evenly for a golden finish.
Flavor Variations & Add-Ins
- Add a handful of mini chocolate chips before folding for a sweet surprise inside.
- Swap pumpkin puree for apple butter for a fruity twist with cinnamon.
- Sprinkle chopped pecans or walnuts on top before baking for crunch and nuttiness.
- Mix in a little cream cheese with the pumpkin filling for a creamy texture and tangy flavor.
How to Make Pumpkin Pie Twists
Ingredients You’ll Need:
Main Ingredients:
- 1 package (about 17 oz) frozen puff pastry sheets, thawed
- ½ cup pumpkin puree
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and allspice)
- ¼ teaspoon salt
- 1 tablespoon maple syrup or honey (optional, for brushing)
- 1 egg, beaten (for egg wash)
- Additional granulated sugar and cinnamon for sprinkling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 12-15 minutes to bake, so in total, you’ll need roughly 25 minutes from start to finish. It’s quick and perfect for a cozy treat anytime!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper so the twists don’t stick and cleanup is easy.
2. Make the Pumpkin Filling:
Mix pumpkin puree, granulated sugar, pumpkin pie spice, and salt in a small bowl until smooth and well combined.
3. Prepare the Pastry:
On a lightly floured surface, unfold one thawed puff pastry sheet. Spread half of the pumpkin filling evenly over it, leaving a small border around the edges so it seals well.
4. Layer and Cut:
Place the second puff pastry sheet on top, gently pressing to seal the edges. Use a sharp knife or pizza cutter to cut the layered sheets into strips about 1 inch wide.
5. Twist and Arrange:
Take each strip and twist it a few times to create spiral shapes. Put the twists on your prepared baking sheet, spacing them about an inch apart so they bake evenly.
6. Add a Golden Finish:
Brush each twist with the beaten egg or maple syrup/honey—this will help them turn a beautiful golden color. Then sprinkle a mix of sugar and cinnamon over the tops for a sweet, crunchy finish.
7. Bake and Enjoy:
Bake for 12-15 minutes or until your twists puff up and turn golden brown. Let them cool a bit before enjoying warm or at room temperature. Perfect with coffee, tea, or just on their own!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess moisture to avoid soggy twists. This will give you that fresh pumpkin flavor without extra liquid.
Can I Make Pumpkin Pie Twists Ahead of Time?
Absolutely! You can twist and prepare them, then cover and refrigerate for a few hours before baking. Just add a few extra minutes to the baking time if chilled.
How Should I Store Leftovers?
Store in an airtight container at room temperature for up to 2 days. To refresh, warm them briefly in the oven to regain crispness.
What Can I Substitute for Puff Pastry?
Phyllo dough can work, but it’s thinner and less buttery, so the texture will be different. Otherwise, homemade puff pastry or crescent roll dough are great alternatives.