Easy Pumpkin Pie Twists Recipe

Introduction

These Easy Pumpkin Pie Twists are a delightful fall treat that combines flaky crescent dough with a spiced pumpkin filling. Perfect for a cozy snack or a festive dessert, they come together quickly and bake to golden perfection.

Ingredients

• 1 tube refrigerated crescent roll dough
• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin spice
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon
• Whipped cream for dipping (optional)

Instructions

1. Step 1: Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Step 2: In a small bowl, combine the pumpkin puree, brown sugar, maple syrup, and pumpkin spice until well mixed.
3. Step 3: Unroll the crescent dough on a cutting board and cut it in half to create two equal rectangles. Place them side by side.
4. Step 4: Spread the pumpkin mixture evenly over one rectangle of dough.
5. Step 5: Place the second rectangle of dough on top, aligning all edges to sandwich the pumpkin filling.
6. Step 6: Use a pizza cutter to cut the dough into strips about 3/4 inch wide.
7. Step 7: Transfer the strips to the prepared baking sheet.
8. Step 8: Twist each strip by grabbing one end and twisting it twice, then twisting the other end two to three times.
9. Step 9: Brush each twist generously with melted butter.
10. Step 10: Mix the sugar and cinnamon together, then sprinkle evenly over the twists.
11. Step 11: Bake for 8 to 11 minutes, or until the twists are golden brown.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or ground cloves to the pumpkin mixture.
• Use canned pumpkin puree for convenience or homemade pumpkin puree for a fresher taste.
• Serve warm with whipped cream or a drizzle of caramel sauce for a delicious dip.
• If you prefer a less sweet twist, reduce the brown sugar slightly.

Storage

Store any leftover pumpkin pie twists in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F for 5-7 minutes to restore crispness. They are best enjoyed fresh but can also be frozen before baking; thaw before twisting and baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use puff pastry instead of crescent roll dough?

Yes, puff pastry will work well and offers an extra flaky texture. Just be sure to thaw it properly before assembling the twists.

Can I make these twists ahead of time?

You can prepare the twists up to the twisting step and refrigerate them for a few hours before baking. Let them come to room temperature before baking for best results.

Easy Pumpkin Pie Twists Recipe

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4.7 from 147 reviews

These Easy Pumpkin Pie Twists are a delicious and simple fall-inspired treat made with pumpkin puree and warm spices, layered between flaky crescent roll dough, twisted and baked to golden perfection. Perfect for a cozy snack or festive dessert, they come with an optional whipped cream dip.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 12 twists 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 1 tube refrigerated crescent roll dough

Filling

• 1/2 cup pumpkin puree
• 1/4 cup brown sugar
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin spice

Topping

• 2 tablespoons melted butter
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

Optional

• Whipped cream for dipping

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Prepare the pumpkin mixture: In a small bowl, combine the pumpkin puree, brown sugar, maple syrup, and pumpkin spice, mixing well until smooth and evenly blended.
3. Prepare the dough: Unroll the crescent roll dough onto a clean cutting board. Cut it in half to form two equal-sized rectangles and place them side by side.
4. Assemble the layers: Spread the pumpkin mixture evenly over one of the rectangles, covering the surface completely. Then, carefully place the second rectangle of dough on top, aligning the edges to sandwich the pumpkin filling.
5. Cut into strips: Using a pizza cutter or a sharp knife, cut the doubled dough into strips approximately 3/4 inch wide.
6. Shape the twists: Transfer the strips to the lined baking sheet. Take one end of each strip and twist it twice, then pick up the other end and twist it two to three more times, creating a twisted shape.
7. Add the topping: Generously brush each twist with melted butter, ensuring the tops are well coated. In a small bowl, mix together the sugar and cinnamon, then sprinkle this mixture evenly over the buttered twists.
8. Bake: Place the baking sheet in the oven and bake the twists for 8 to 11 minutes, or until they are golden brown and puffed.
9. Serve: Remove from the oven and allow to cool slightly. Serve warm with optional whipped cream for dipping if desired.

Notes

• Ensure the pumpkin puree is well-drained if using homemade to avoid soggy dough.
• Adjust baking time based on your oven’s temperature variance and dough thickness.
• For a richer flavor, try adding a pinch of nutmeg or cloves to the pumpkin mixture.
• Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
• These twists are best served fresh but can be reheated in a warm oven for a few minutes.

Keywords: pumpkin pie twists, pumpkin dessert, crescent roll dessert, fall treats, pumpkin spice recipe