The scent of pumpkin spice is officially in the air! Do you feel it? For me, it always brings back memories of crisp afternoons spent baking with my grandmother. She was a master of simple, comforting treats. And while her pumpkin pie was legendary, it was always a bit… we
ll, traditional. This year, I wanted to put a fun, playful spin on that classic flavor. That’s how these Flaky Pumpkin Pie Twists for a Fall Dessert were born. They’re easy to make, utterly delicious, and sure to become a new favorite in your household.Why You’ll Love These Pumpkin Pie Twists
Forget slicing into a whole pie! These twists offer all the warm, cozy flavors of pumpkin pie – cinnamon, ginger, nutmeg, and cloves – in a delightful, handheld form. They’re perfect for:
- Easy Entertaining: They’re a fantastic addition to a fall brunch, Thanksgiving dessert table, or even a casual weeknight treat.
- Individual Portions: No cutting required! Each twist is a perfect size for a satisfying bite.
- Amazing Texture: The flaky pastry, combined with the creamy pumpkin filling, is a textural dream. Crispy, soft, and comforting all at once.
- Kid-Friendly Fun: Kids love twists! They’re exciting to eat and easy for little hands to manage.
- Make-Ahead Magic: You can make the dough and filling ahead of time, leaving just the assembly and baking for later.
The Ingredients You’ll Need
Let’s gather our ingredients. Don’t be intimidated, it’s a simple list!
For the Dough (You can also use store-bought puff pastry to save time!)
- 2 ½ cups (315g) all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 cup (226g) cold unsalted butter, cut into cubes
- ½ cup (120ml) ice water
For the Pumpkin Pie Filling
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
- ¾ cup (150g) granulated sugar
- ¼ cup (30g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (120ml) heavy cream
- 1 large egg
For the Egg Wash & Finishing Touch
- 1 egg, beaten
- 1 tablespoon milk or water
- Coarse sugar or sanding sugar, for sprinkling (optional)
Let’s Get Baking: Step-by-Step Instructions
Ready to transform these ingredients into beautiful, flaky pumpkin pie twists? Here’s how:
1. Make the Dough (or skip to Step 2 if using store-bought)
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some pea-sized bits of butter – this is key for flaky layers!
- Add the Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly after each addition. Mix just until the dough comes together. Don’t overmix!
- Form and Chill: Turn the dough out onto a lightly floured surface. Gently form it into a rectangle. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours).
2. Prepare the Pumpkin Pie Filling
- Whisk Ingredients: In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Stir in Cream & Egg: Stir in the heavy cream and egg until the filling is smooth and well combined.
3. Assemble the Twists
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a large rectangle, about 12×18 inches.
- Spread the Filling: Evenly spread the pumpkin pie filling over the entire surface of the dough, leaving a ½-inch border along one long edge.
- Roll it Up: Starting from the long edge opposite the border, tightly roll the dough into a log.
- Chill Again: Wrap the log in plastic wrap and refrigerate for another 30 minutes to firm up. This makes slicing easier.
4. Slice and Bake
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the Log: Unwrap the chilled dough log and using a sharp knife, slice it into ¾-inch thick twists.
- Arrange on Baking Sheet: Place the twists on the prepared baking sheet, spacing them about 1 inch apart.
- Egg Wash & Sugar (Optional): In a small bowl, whisk together the egg and milk (or water). Brush the tops of the twists with the egg wash. Sprinkle with coarse sugar or sanding sugar for a little extra sparkle and crunch.
- Bake: Bake for 25-30 minutes, or until the twists are golden brown and the filling is set.
5. Cool and Enjoy
- Cool on Wire Rack: Transfer the baked twists to a wire rack to cool slightly before serving.
Tips, Variations, and Serving Suggestions
Let’s elevate these twists even further!
- Store-Bought Shortcut: As mentioned earlier, using store-bought puff pastry is a huge time-saver. Look for all-butter puff pastry for the best flavor and flakiness.
- Spice It Up: Add a pinch of cayenne pepper to the filling for a subtle warmth. Or, try incorporating a teaspoon of vanilla extract.
- Chocolate Drizzle: Once the twists have cooled slightly, drizzle them with melted dark chocolate for an extra decadent treat.
- Maple Glaze: Combine powdered sugar with a little maple syrup and milk for a simple and delicious glaze.
- Nutty Goodness: Sprinkle chopped pecans or walnuts over the twists before baking for added texture and flavor.
- Serving Suggestions: Enjoy these twists warm with a dollop of whipped cream, a scoop of vanilla ice cream, or alongside a warm cup of apple cider.
Nutritional Information (Approximate, per twist)
- Calories: 280-320
- Fat: 15-18g
- Saturated Fat: 8-10g
- Carbohydrates: 35-40g
- Sugar: 20-25g
- Protein: 3-4g
Note: Nutritional information is an estimate and can vary based on specific ingredients used.
These Flaky Pumpkin Pie Twists for a Fall Dessert are so much more than just pumpkin pie reimagined. They’re a warm hug on a chilly day, a burst of fall flavors in every bite, and a guaranteed crowd-pleaser. Don’t be afraid to give this recipe a try – it’s easier than you think! Happy baking!
