Description
Delightful pumpkin pie twists that transform a classic fall dessert into a portable, flaky treat.
Ingredients
Scale
- 1 sheet of puff pastry, thawed
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the filling by combining the pumpkin puree, brown sugar, cinnamon, nutmeg, and ginger in a bowl until well mixed.
- Roll out the puff pastry on a lightly floured surface, forming a rectangle. Cut the pastry into even strips, roughly 1 inch wide.
- Spread the pumpkin filling evenly across each strip, leaving a small border.
- Twist each strip carefully, starting from one end and spiraling to the other, then place on the baking sheet.
- Brush each twist with beaten egg to promote browning during baking.
- Bake for 18-20 minutes or until the twists are golden brown and puffed.
- Allow to cool slightly before serving. Optionally, dust with powdered sugar.
Notes
For best results, use high-quality pumpkin puree and ensure all ingredients are at room temperature. Store twists in an airtight container at room temperature for up to three days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 twist
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin pie, dessert, fall recipes, snacks, twists