Pumpkin Pie Twists
If you love easy Thanksgiving baking ideas, these pumpkin pie twists are such a cozy treat to make. They use simple ingredients, come together fast, and fill the kitchen with warm pumpkin spice aroma.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Rolling Pin optional
- 1 Small bowl
- 1 Pastry Brush
Ingredients
- 1 sheet puff pastry thawed
- 1 2 cup pumpkin puree
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 0.25 tsp cinnamon
- 1 tbsp all-purpose flour
- 1 tbsp milk
- 2 tbsp granulated sugar for finishing
- 0.5 tsp cinnamon for finishing
Instructions
- In a small bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and flour until smooth. The flour helps keep the filling from becoming too loose as it bakes.
- Unfold the puff pastry on a lightly floured surface. Gently roll it just enough to even out the folds, then cut it into strips about 1 inch wide.
- Spread a thin layer of filling over half of each strip, leaving a little border around the edges. Fold the plain side over the filling, then press lightly to seal.
- Hold each filled strip at both ends and twist gently several times. Place the twists on a parchment-lined baking sheet with space between them.
- Whisk the egg and milk together, then brush the tops of the twists. Sprinkle with the cinnamon sugar mixture for a sweet, bakery-style finish.
- Bake at 400°F until puffed and deeply golden, usually 14 to 18 minutes. Let them cool slightly before serving so the filling sets up a bit.
Notes
Store leftover pumpkin pie twists in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them in a 325°F oven for a few minutes until warmed through and crisp again. If you want to make them ahead, bake them first, then reheat just before serving.