Pumpkin Pie Twists

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Pumpkin Pie Twists are the golden, flaky answer to your fall baking dreams. Wrapped in layers of buttery puff pastry, filled with spiced pumpkin puree, and dusted with powdered sugar, these delicate twists deliver a perfect balance of crispness and melt-in-your-mouth softness. Whether you’re craving a cozy treat for a chilly morning or need a standout dessert for your fall gathering, these twists hit all the right notes.

The beauty of Pumpkin Pie Twists lies in their simplicity — no rolling pins, no complicated dough, and minimal mess. Each bite bursts with warm pumpkin flavor, subtly sweet and fragrant with cinnamon, nutmeg, and cloves. They’re visually stunning with their delicate spiral layers and golden finish, yet they’re incredibly easy to pull off with just a few basic ingredients.

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Why You’ll Love This Pumpkin Pie Twists Recipe

• Quick and easy: Made with store-bought puff pastry, these come together in under 30 minutes.
• Fall flavors, no fuss: All the cozy spices of classic pumpkin pie, without the pie pan or long baking time.
• Perfect for any occasion: Serve them for brunch, dessert, or a midday snack.
• Kid-friendly: Great for lunchboxes or an after-school treat.
• Make-ahead friendly: Can be prepped in advance and baked when ready.
• No special skills needed: Just spread, twist, and bake.

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Importance)

Before diving into making these flaky Pumpkin Pie Twists, it’s helpful to have the right tools on hand. Because this recipe is wonderfully simple, your kitchen doesn’t need to look like a bakery to pull it off. However, a few essentials will ensure that every twist comes out crisp, golden, and evenly baked.

• Baking Sheet: A sturdy, rimmed baking sheet ensures even heat distribution and prevents spills in the oven. Line it with parchment paper for easy cleanup and to prevent sticking.
• Pastry Brush: Useful for brushing on an egg wash, which gives the twists their glossy, golden finish.
• Sharp Knife or Pizza Cutter: You’ll need this to slice the puff pastry cleanly into even strips, which helps the twists bake uniformly.
• Mixing Bowl and Spoon: For mixing your pumpkin filling. A silicone spatula works great for spreading it smoothly across the pastry.
• Cooling Rack: Helps the twists cool evenly while keeping them crisp instead of soggy on the bottom.
• Rolling Pin (Optional): If your puff pastry needs to be slightly flattened or evened out, a light roll will do the trick.

Having these items ready streamlines the prep and ensures a mess-free experience.

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Preparation Tips

• Thaw Puff Pastry Properly: Let the frozen pastry thaw in the fridge for about 4 hours or overnight. Don’t rush it at room temperature or you risk a sticky, hard-to-handle mess.
• Work Quickly with Pastry: Puff pastry performs best when it’s cold. If it starts getting soft while you’re working, pop it back in the fridge for 10–15 minutes.
• Use Cold Filling: Make sure the pumpkin filling is completely cooled before spreading. Warm filling will soften the pastry and can cause sogginess.
• Dust Lightly with Flour: If your pastry is sticking while you work, a small dusting of flour on your surface will help without drying it out.
• Don’t Overfill: A thin layer of pumpkin filling goes a long way. Overloading can cause the twists to unravel or leak during baking.
• Chill Before Baking: After shaping your twists, refrigerate them for 10–15 minutes to help them hold their shape in the oven.

These prep strategies will keep your twists neat, flaky, and packed with flavor.

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Ingredients for This Pumpkin Pie Twists Recipe

These Pumpkin Pie Twists come together with just a handful of accessible ingredients — most of which you likely already have in your pantry during the fall season. Here’s everything you’ll need:

• 1 sheet of puff pastry, thawed (store-bought, from the freezer section)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 2 tablespoons brown sugar (light or dark, for a rich molasses note)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional but adds great depth)
• 1/2 teaspoon vanilla extract
• 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting after baking

Optional additions:

• A pinch of ground ginger for extra spice
• Maple syrup drizzle for serving
• Chopped pecans or walnuts inside the filling for crunch

These simple ingredients create a flavorful twist that captures the essence of pumpkin pie in a beautifully crisp and handheld form.

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Step-by-Step Instructions for Making Pumpkin Pie Twists

Bringing these Pumpkin Pie Twists to life is easy and satisfying. Follow these clear steps, and you’ll have bakery-worthy pastries in no time.

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Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside. Take your puff pastry out of the fridge so it’s pliable but still cool.

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Step 2: Make the Pumpkin Filling

In a small bowl, combine:

• 1/2 cup pumpkin puree
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves (optional)
• 1/2 teaspoon vanilla extract

Mix until smooth and set aside.

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Step 3: Roll and Spread

Lightly flour your work surface. Unfold the thawed puff pastry sheet and gently roll it out to smooth the creases and extend the dough slightly.
Spread the pumpkin mixture evenly over half of the puff pastry sheet (lengthwise), then fold the uncovered half over the filling, like closing a book.

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Step 4: Slice and Twist

Use a sharp knife or pizza cutter to slice the folded pastry into 1-inch wide strips. Take each strip, twist it a few times gently, and place it on the prepared baking sheet. Leave space between each twist to allow for puffing.

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Step 5: Brush with Egg Wash

Whisk one egg in a small bowl and lightly brush each twist with the egg wash. This helps achieve that golden, glossy finish during baking.

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Step 6: Bake

Bake in the preheated oven for 14–17 minutes, or until puffed and golden brown. Keep an eye on them around the 13-minute mark to avoid overbaking.

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Step 7: Cool and Finish

Once baked, remove the twists from the oven and transfer to a wire rack. Let them cool slightly before dusting with powdered sugar for that perfect finishing touch.

These twists are best enjoyed warm but hold up beautifully at room temperature too.

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Notes

• Best Served Warm: While these twists are delicious at room temperature, serving them warm brings out the richness of the spices and the buttery flakiness of the pastry.
• Pumpkin Alternatives: You can substitute the pumpkin puree with sweet potato puree or even apple butter for a different twist on flavor.
• Customizable Sweetness: Adjust the amount of sugar in the filling to your preference — especially if you plan to drizzle with maple syrup or glaze afterward.

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Watch Out for These Mistakes While Cooking

• Using Warm Puff Pastry: Puff pastry should be cold when it goes into the oven. If it’s too warm, the butter layers melt before baking, resulting in flat, greasy twists instead of flaky layers.
• Overfilling with Pumpkin Mixture: It might be tempting to load it up, but too much filling can leak and cause uneven baking or burning.
• Skipping the Egg Wash: This small step creates the golden sheen and helps seal the layers. Without it, your twists will look dull and may unravel.
• Crowding the Pan: Puff pastry expands while baking. Placing the twists too close together can cause them to stick and bake unevenly.
• Not Letting Them Cool Slightly: Jumping in too fast might burn your mouth, and the flavor deepens just a bit more as they cool for a few minutes.
• Using Pumpkin Pie Filling Instead of Puree: Pie filling already contains sugar and spices, making the final taste overly sweet or unbalanced if used as-is.
• Skipping the Lining on the Baking Sheet: The sugary pumpkin filling can caramelize and stick to the pan — parchment paper saves cleanup.
• Baking Too Long: These brown fast! Once they’re golden and puffed, they’re done. Overbaking dries them out quickly.

Avoiding these simple pitfalls ensures your Pumpkin Pie Twists turn out bakery-level every single time.

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What to Serve With Pumpkin Pie Twists?

Pumpkin Pie Twists are wonderfully versatile — they can be the star of your dessert table or a cozy sidekick to a warm beverage. Whether you’re planning brunch, dessert, or a fall-themed gathering, here are a few perfect pairings.

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8 Recommendations

1. Hot Apple Cider
   A mug of spiced cider enhances the warm, autumnal flavors of the pumpkin filling — the combo tastes like fall in every sip and bite.
2. Vanilla Bean Ice Cream
   Serve a warm twist with a scoop of vanilla ice cream for a sweet contrast of temperature and texture.
3. Pumpkin Spice Latte
   Double down on the seasonal goodness with this creamy, spiced coffee drink. It makes for a comforting afternoon pick-me-up.
4. Maple Whipped Cream
   Dollop a little on the side or pipe it on top for an extra touch of decadence.
5. Greek Yogurt with Honey
   A healthier twist (pun intended!) — pair the pastry with a scoop of yogurt for a protein boost and subtle tang.
6. Charcuterie Board
   Add a few twists to a fall-themed board alongside figs, cheeses, nuts, and cured meats. They add a sweet-spiced element that balances savory bites.
7. Cranberry Sauce or Jam
   A tart-sweet jam or sauce pairs beautifully with the warm spices and adds a festive, colorful touch.
8. Chai Tea or Earl Grey
   The bold, spicy notes in chai or the citrusy elegance of Earl Grey make them both perfect tea companions for these flaky bites.

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Pumpkin Pie Twists can shift effortlessly between breakfast, brunch, and dessert — they’re a flexible, crowd-pleasing treat that pairs beautifully with seasonal favorites.

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Storage Instructions

Pumpkin Pie Twists are best enjoyed fresh from the oven, but they also store well if you want to make them ahead or save leftovers. Here’s how to keep them crisp and delicious:

• Room Temperature: Store in an airtight container at room temp for up to 2 days. Reheat in the oven at 350°F (175°C) for 5 minutes to revive the crispness.
• Refrigerator: Not recommended, as it can make the pastry soggy. If you must refrigerate, use an airtight container and re-crisp in the oven before serving.
• Freezer: Freeze baked and cooled twists in a single layer on a baking sheet. Once frozen solid, transfer to a zip-top bag and freeze for up to 1 month. Reheat directly from frozen at 375°F (190°C) for 8–10 minutes.
• Make-Ahead Option: Assemble the twists and refrigerate (uncooked) for up to 24 hours before baking. This makes them ideal for holiday mornings or brunches.

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Estimated Nutrition (Per 1 Twist, based on 10 twists)

• Calories: ~170
• Fat: 10g
• Saturated Fat: 2.5g
• Carbohydrates: 18g
• Sugar: 4g
• Protein: 2g
• Cholesterol: 15mg
• Fiber: 1g
• Sodium: 90mg
• Trans Fat: 0g
• Unsaturated Fat: 7g

Note: Nutrition may vary based on the brand of puff pastry and exact quantity of filling used.

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Frequently Asked Questions

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1. Can I use homemade puff pastry instead of store-bought?

Yes, but be prepared for extra time and effort. Store-bought puff pastry offers convenience, while homemade adds a richer, buttery flavor — both work beautifully.

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2. Can I make Pumpkin Pie Twists in advance?

Absolutely. You can assemble the twists, refrigerate them overnight, and bake fresh the next day. They also freeze well after baking.

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3. What if I don’t have pumpkin puree?

You can substitute with mashed sweet potato, butternut squash puree, or even apple butter for a tasty variation.

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4. How do I keep my twists from unrolling during baking?

Make sure your filling layer is thin, twist tightly, and chill the twists for 10–15 minutes before baking to help them hold their shape.

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5. Can I make these twists gluten-free?

Yes, use a gluten-free puff pastry brand. Just be aware that texture might differ slightly depending on the dough’s composition.

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6. Do these need to be refrigerated after baking?

No, they’re fine at room temperature for up to 2 days. However, if your kitchen is warm or humid, refrigeration may help maintain freshness.

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7. Can I double the recipe?

Definitely! Just use a second puff pastry sheet and double the filling ingredients. Bake in batches or use two sheets if your oven allows.

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8. Can I add cream cheese to the filling?

Yes! Mix a couple tablespoons of softened cream cheese into the pumpkin mixture for a creamy, cheesecake-like twist. Just don’t overdo it or the filling may ooze out.

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Conclusion

Pumpkin Pie Twists are the perfect fusion of flaky pastry and cozy, spiced pumpkin flavor. They’re easy to make, beautiful to serve, and irresistibly tasty whether you’re hosting a fall brunch, packing a snack, or just craving something warm and sweet. With minimal ingredients and maximum flavor, these twists bring the essence of autumn right to your fingertips — no pie crust needed.

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