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.
- 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)
- Preheat the oven to 400°.
- Line a baking tray with parchment paper and set aside.
- Spread the pumpkin puree evenly on the puff pastry. Then sprinkle the brown sugar and pumpkin spice over the puree.
- 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.
- Transfer pastry to parchment lined baking tray.
- Brush the pastry with butter and top with pumpkin seeds. Drizzle any remaining butter on top of the seeds.
- Bake until it becomes golden brown and puff pastry is fully cooked, about 35-40 minutes. Serve warm or at room temperature.