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Pumpkin Pie Twists

Pumpkin pie twists are flaky puff pastry strips filled with spiced pumpkin and baked until puffed and deep golden brown. A sprinkle of turbinado sugar adds a crisp, sweet finish to each twist.
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Prep Time 25 minutes
Cook Time 22 minutes
Resting 5 minutes
Total Time 52 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin filling
  • 0.5 cup pumpkin puree canned
  • 0.25 cup brown sugar packed light
  • 1 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.125 tsp ground nutmeg
  • 0.125 tsp fine salt
For the twists
  • 1 package (17.3 oz) puff pastry frozen, thawed but cold; 2 sheets
  • 1 egg large
  • 1 tbsp water
  • 1 tbsp turbinado sugar

Equipment

  • 2 rimmed baking sheets

Method
 

Make the filling
  1. Stir the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and salt together in a small bowl until smooth.
Assemble and bake
  1. Heat the oven to 400°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. On a separate sheet of parchment, roll one puff pastry sheet gently into a 10x12-inch rectangle; repeat with the second sheet, keeping both sheets cold.
  4. Whisk the egg and water in a small bowl.
  5. Spread the pumpkin filling over one pastry sheet, leaving a 1/2-inch border.
  6. Brush the border with egg wash, place the second sheet on top, and press the edges to seal.
  7. Cut the pastry stack into 12 strips about 1 inch wide along the 12-inch side, then cut each strip crosswise in half.
  8. Twist each piece a few times and arrange 12 twists on each prepared baking sheet.
  9. Brush the twists with the remaining egg wash.
  10. Sprinkle with turbinado sugar.
  11. Bake for 18 to 22 minutes, swapping the pans’ positions and rotating them front to back halfway through, until the twists are puffed and deep golden brown.
  12. Let the twists rest on the pans for 5 minutes before serving.

Notes

Keep the pastry cold while assembling for flaky twists. Refrigerate in an airtight container for up to 4 days; freeze for up to 1 month. For a dairy-free option, use dairy-free puff pastry.