Pumpkin Twist

Recently I saw a recipe on BuzzFeed for a pesto pastry that sounded amazing. Since I’ve been on a pumpkin kick while welcoming fall with open arms, I decided to take this same concept, but make it taste more like pumpkin pie. Who doesn’t love pumpkin pie? Oh yes, my brother-in-law doesn’t. I know, I’m not sure how it’s possible either.

This buttery pumpkin pie pastry, topped with crunchy pumpkin seeds can be enjoyed with your morning coffee, as a delectable dessert, or as an any-time-of-day delight (which is what I did and ate almost the whole thing). Then I remembered I needed to save some for hubby.

Pumpkin Twist

Prep Time: 10 mins
Cook Time: 35-40 mins
Servings: 4


  • 1 sheet Frozen Puff Pastry, defrosted
  • 1/2 cup Pumpkin Puree
  • 1/4 cup Brown Sugar
  • 1 teaspoon Pumpkin Spice
  • 1 tablespoon Butter, melted
  • 1 tablespoon Raw Pumpkin Seeds, shelled (or pepitas)


  1. Preheat the oven to 400°.
  2. Line a baking tray with parchment paper and set aside.
  3. Spread the pumpkin puree evenly on the puff pastry. Then sprinkle the brown sugar and pumpkin spice over the puree.
  4. Starting at the narrow end of the rectangle, roll the dough tightly to form a log. Press down to seal. Cut the log vertically in half and with the cut sides up, twist the two together. Press each end gently to seal.
  5. Transfer pastry to parchment lined baking tray.
  6. Brush the pastry with butter and top with pumpkin seeds. Drizzle any remaining butter on top of the seeds.
  7. Bake until it becomes golden brown and puff pastry is fully cooked, about 35-40 minutes. Serve warm or at room temperature.

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