Crispy Pumpkin Pie Twists Recipe – Easy Homemade Thanksgiving Dessert

Imagine the scent of cinnamon, nutmeg, and buttery pastry swirling together in your kitchen while golden, crispy Pumpkin Pie Twists puff up in the oven. It’s the kind of aroma that makes you pause mid-chore, close your eyes, and just breathe it in—pure, nostalgic comfort wafting through the air. The first time I made these twists, I was standing in my grandma’s kitchen, knee-high to a grasshopper, watching her transform simple pantry staples into something absolutely magical. She had a knack for turning ordinary moments into lasting memories (and let’s face it, her desserts were legendary).

Honestly, I stumbled across this recipe while trying to recreate her pumpkin hand pies one rainy weekend. I wanted something easier—less fussy, but still packed with all that autumnal goodness. After a few rounds of “taste-testing” (purely in the name of research, of course), I landed on these Crispy Pumpkin Pie Twists. The kind of treat that disappears from the cooling rack almost as quickly as you can bake them. My family couldn’t stop sneaking them (I can’t blame them—they’re dangerously easy and irresistibly crunchy).

These twists have become a staple for our Thanksgiving dessert table—perfect for potlucks, gifting, or just brightening up your Pinterest board with their rustic charm. You know what? I wish I’d discovered them years ago. They’re the answer to every “What do I bring?” moment during the holidays. If you’re craving a dessert that feels like a warm hug, you’re going to want to bookmark this one. Tested, tweaked, and devoured—these Crispy Pumpkin Pie Twists are the easy Thanksgiving dessert idea you’ll reach for year after year.

Why You’ll Love This Crispy Pumpkin Pie Twists Recipe

If you’re anything like me, you appreciate desserts that don’t require hours in the kitchen or complicated techniques. These Crispy Pumpkin Pie Twists tick all the boxes—thanks to years of family baking, countless recipe trials, and a healthy dose of good old-fashioned wisdom. Here’s why this recipe stands out:

• Quick & Easy: Comes together in under 30 minutes (seriously!), making it perfect for busy holiday schedules or those last-minute sweet cravings.
• Simple Ingredients: No fancy grocery runs. Most of what you need is probably in your pantry already—think pumpkin puree, spices, and puff pastry.
• Perfect for Thanksgiving: Whether it’s a potluck, Friendsgiving, or cozy family dinner, these twists add a festive touch without the fuss.
• Crowd-Pleaser: Kids love the crunchy texture, adults appreciate the warm spices—it’s a win-win every time.
• Unbelievably Delicious: Crisp, flaky edges meet creamy pumpkin filling, with just the right hit of sweetness and spice. It’s the kind of flavor combo that makes you close your eyes after the first bite.

What sets this recipe apart? For starters, the filling is extra smooth thanks to blending the pumpkin with cream cheese and a dash of vanilla—no grainy pumpkin here! The twists bake up ultra-crispy due to a simple egg wash and sugar sprinkle. Honestly, after testing a dozen different spice blends, I landed on this perfect mix that tastes like Thanksgiving in every bite.

It’s comfort food, but faster and lighter than traditional pie. These twists are ideal for impressing guests (without breaking a sweat) or just transforming a simple weeknight into something special. I’ve made them for bake sales, brunches, and even just as a sweet treat for my kids after school. They never stick around long!

What Ingredients You Will Need

This Crispy Pumpkin Pie Twists recipe leans on wholesome, easy-to-find ingredients that deliver big flavor and a satisfying, flaky crunch. Most of these are pantry staples, and I’ll share my favorite brands and some substitution tips for flexibility.

• For the pumpkin filling:
  • Pumpkin puree (not pumpkin pie filling – I use Libby’s for best texture)
  • Cream cheese, softened (adds richness and smoothness)
  • Ground cinnamon (essential for that classic pumpkin pie vibe)
  • Ground nutmeg (just a pinch, trust me!)
  • Ground ginger (optional, for a bit of zing)
  • Pure vanilla extract (brings everything together)
  • Salt (balances the sweetness)
• For the pastry:
  • Frozen puff pastry, thawed (Pepperidge Farm is my go-to—so flaky!)
  • All-purpose flour (for dusting)
• For assembly & topping:
  • Large egg (for the egg wash—makes it golden and shiny)
  • Granulated sugar (for sprinkling—it adds crunch)
  • Optional: coarse turbinado sugar (for extra sparkle and crunch)

If you need a dairy-free option, swap the cream cheese for a plant-based variety and use dairy-free puff pastry (Whole Foods has a great one). Gluten-free? Try Schär puff pastry sheets—they work surprisingly well. For spice lovers, add a dash of allspice or clove to the filling. Don’t have brown sugar? White sugar plus a teaspoon of molasses does the trick.

During fall, I sometimes add finely chopped pecans to the filling for crunch. If you’re feeling festive, swap vanilla for a splash of maple extract. The ingredients are forgiving—so play around and make it your own!

Equipment Needed

• Baking sheet (a rimmed one helps catch stray sugar and filling)
• Parchment paper (for easy cleanup and non-stick crispiness)
• Mixing bowl (medium-sized, for the filling)
• Hand mixer or spatula (makes blending the filling quick and smooth)
• Rolling pin (optional—if your puff pastry needs a gentle roll-out)
• Sharp knife or pizza cutter (for slicing the twists evenly)
• Pastry brush (for egg wash—if you don’t have one, use the back of a spoon)
• Wire cooling rack (helps keep twists crispy after baking)

Honestly, I’ve made these with just a butter knife and a fork in a pinch. If you’re short on equipment, don’t stress—improvising works! My old pizza cutter is still my favorite for cutting even strips. For cleaning, parchment paper is a lifesaver (especially with sticky filling spills).

If you’re looking for budget-friendly options, check out local dollar stores for baking sheets and brushes. Pro tip: Wash your pastry brush right away—egg wash can get stubborn if left to dry. If you’re baking for a crowd, two baking sheets help speed things up.

Preparation Method

1. Prepare the filling:
   • Measure out 2/3 cup (160g) pumpkin puree and 1/4 cup (60g) softened cream cheese into a medium mixing bowl.
   • Add 1/4 cup (50g) brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger (optional), 1/2 teaspoon pure vanilla extract, and a pinch of salt.
   • Beat together with a hand mixer or sturdy spatula until smooth, about 2 minutes. The mixture should be creamy with no lumps.
   • Tip: If the filling looks too thin, chill for 10 minutes to firm it up.
2. Prep the pastry:
   • Lightly flour your work surface. Lay out 1 sheet (about 8oz/225g) of thawed puff pastry.
   • If needed, gently roll out the pastry to about 10×12 inches (25x30cm).
   • Tip: Cold pastry is easier to work with—if it gets sticky, pop it in the fridge for a few minutes.
3. Spread the filling:
   • Using a spatula, evenly spread the pumpkin mixture over the entire sheet of pastry, leaving a 1/2-inch (1.5cm) border on all sides.
   • Don’t overfill—the twists will leak if the filling is too thick. Aim for a thin, even layer.
4. Slice and twist:
   • With a sharp knife or pizza cutter, cut the pastry into strips about 1 inch (2.5cm) wide.
   • Take each strip and gently twist it 2-3 times. Place on a parchment-lined baking sheet, spaced 1 inch apart.
   • Tip: If a twist starts to unwind, just pinch the ends and give it another gentle turn.
5. Egg wash & sugar:
   • Beat 1 large egg with a splash of water. Brush each twist lightly with the egg wash.
   • Sprinkle granulated sugar (about 2 tablespoons/25g total) over the tops. For extra crunch, add a sprinkle of turbinado sugar.
6. Bake:
   • Bake in a preheated oven at 400°F (200°C) for 16-18 minutes, or until puffed and golden brown.
   • Rotate the pan halfway for even browning.
   • Tip: If some filling oozes out, don’t worry—the edges will crisp up nicely!
7. Cool and serve:
   • Remove twists with a spatula and transfer to a wire rack.
   • Cool for 5 minutes before serving. They’ll crisp up even more as they cool.
   • Tip: Don’t stack them while warm—they can steam and lose that crunch.

If you run into soggy bottoms, your oven might need a few extra minutes or a slightly higher temp—every oven is a little quirky! And, if your twists look uneven, just call them “rustic” (honestly, homemade always tastes better!).

Cooking Tips & Techniques

After years of Thanksgiving baking, here are my go-to tips for perfect Crispy Pumpkin Pie Twists every single time:

• Chill your pastry: Puff pastry behaves best when cold. If it starts to get sticky during assembly, pop it back in the fridge for 5 minutes.
• Don’t overfill: Less is more with this filling. Too much and it’ll leak out—trust me, I’ve learned the hard way!
• Egg wash = golden crunch: A light brush of egg wash gives you that bakery-worthy shine and extra crispiness.
• Even strips: Use a ruler if you want perfectly uniform twists, but honestly, a little variety makes them look homemade and charming.
• Oven placement matters: Bake in the center rack for even heat. If your oven runs hot, check a minute or two early.
• Keep an eye during the last minutes: Puff pastry browns fast—watch closely the last 2-3 minutes to avoid burning.

I’ve definitely burned a batch or two by getting distracted—or underestimated how quickly puff pastry goes from golden to dark. Multitasking is easier with parchment paper; just slide the whole sheet onto the rack. For a consistent crunch, let the twists cool completely before storing (they stay crispy longer!).

Want to speed things up? Assemble the twists and freeze on the tray—then bake straight from frozen, adding a couple of extra minutes. It’s my best hack for holiday prep!

Variations & Adaptations

One of the things I love most about this recipe is how flexible it is. Here are some fun ways to make these Crispy Pumpkin Pie Twists your own:

• Gluten-Free: Use store-bought gluten-free puff pastry (Schär is reliable). The filling works perfectly, no changes needed.
• Dairy-Free: Swap cream cheese for a plant-based version and choose dairy-free pastry. You won’t miss out on flavor!
• Nutty Crunch: Add 1/4 cup (30g) finely chopped pecans or walnuts to the filling for texture and extra richness.
• Sweet & Spicy: Amp up the spices with a dash of clove or allspice. For heat, add a pinch of cayenne—surprisingly tasty!
• Maple Magic: Replace vanilla extract with maple extract and drizzle twists with maple glaze after baking.

For a fun twist, I once added mini chocolate chips to the filling. My kids went wild for it—pumpkin pie meets chocolate croissant! You can also bake these in a muffin tin for “twist cups.” If you’re avoiding eggs, brush with melted coconut oil instead of egg wash.

Honestly, these are perfect for personalizing. Let your taste buds be your guide!

Serving & Storage Suggestions

Serve Crispy Pumpkin Pie Twists warm for maximum flakiness and flavor. I like to arrange them on a rustic wooden board or a festive platter—sprinkle with powdered sugar for a pretty finish. If you’re hosting, pair with hot cider, coffee, or chai tea.

Leftovers? Store cooled twists in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a single layer (they’ll keep for up to a month). To reheat, pop in a 350°F (175°C) oven for 5 minutes—never microwave, or you’ll lose the crunch.

The flavors deepen overnight, so sometimes I make these a day ahead. Perfect for busy holiday mornings! If you want to serve as dessert, a scoop of vanilla ice cream on the side is heaven. For brunch, try alongside scrambled eggs or a fresh fruit salad. These twists are versatile—breakfast, snack, dessert, you name it.

Nutritional Information & Benefits

Each Crispy Pumpkin Pie Twist is approximately 120 calories, with 6g fat, 15g carbs, and 2g protein. Pumpkin is a powerhouse ingredient—rich in vitamin A, fiber, and antioxidants. Cream cheese adds a touch of calcium and protein (plus that irresistible creaminess).

This recipe can be made gluten-free and dairy-free with simple swaps. Note: Contains wheat and dairy unless substituted. If nut allergies are a concern, skip any added nuts. I love that these twists offer a lighter alternative to traditional pie—no heavy crust, just crispy pastry and wholesome filling. For me, it’s a dessert that satisfies without weighing you down.

Conclusion

So, why not give these Crispy Pumpkin Pie Twists a try this Thanksgiving? They’re quick, easy, and absolutely bursting with cozy fall flavors. Plus, they’re adaptable—whether you’re gluten-free, dairy-free, or just love a good twist on tradition.

Honestly, I reach for this recipe every time I want to impress without the stress. It’s become one of my all-time favorites for sharing and gifting during the holidays. If you’re looking for an easy homemade Thanksgiving dessert idea, this is it.

I’d love to hear how you customize your twists—drop a comment below with your favorite variation or tag me on Pinterest with your creations! Happy baking, and may your kitchen always smell like cinnamon and pumpkin this season.

FAQs

Can I make Crispy Pumpkin Pie Twists ahead of time?

Absolutely! You can prepare the twists up to a day ahead. Store in an airtight container, then reheat in the oven for 5 minutes at 350°F (175°C) to crisp them up before serving.

Can I freeze these twists?

Yes, these twists freeze beautifully. Arrange in a single layer in a freezer-safe bag. When ready to eat, bake straight from frozen, adding 2-3 minutes to the baking time.

Can I use homemade puff pastry?

Definitely! If you have the time and skill, homemade puff pastry tastes amazing. Just make sure to chill it well before assembling and baking the twists.

What if I don’t have cream cheese?

No problem! Substitute with ricotta cheese, mascarpone, or even a thick Greek yogurt. The texture may change slightly, but the flavor will still be delicious.

Do I need to use an egg wash?

An egg wash gives the twists their shiny, golden finish and crisp texture, but you can brush with milk or melted coconut oil for an egg-free option.

Print