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pumpkin pie twists

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This recipe appeared my daily Facebook feed recently, and I saved the recipe so I could make them as a Thanksgiving appetizer. I included the changes suggested by most of the reviewers, so it's not exactly as originally posted. I'm posting the recipe here, mostly so that I remember the changes suggested to make the Pumpkin Pie Twists even better and easier to make (omitting the extra step of rolling flat with a rolling pin, etc).

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 10 Min
method Bake

Ingredients For pumpkin pie twists

  • 8-oz can
    crescent rolls
  • 1/2 cup
    pumpkin puree
  • 3 Tbsp
    butter, melted
  • 3 tsp
    pumpkin pie spice
  • 2 Tbsp
    very finely chopped pecans (optional)
  • ICING
  • 1/4 cup
    unsalted butter, softened
  • 1/4 cup
    cream cheese, softened
  • 1 cup
    confectioners' sugar (powdered sugar)
  • 1 tsp
    vanilla extract

How To Make pumpkin pie twists

  • 1
    Preheat oven to 375°F. Line baking sheet with parchment paper; set aside.
  • 2
    Unroll crescent dough and separate into 4 dough rectangles. Lay 2 of the dough squares flat on the prepared baking sheet. Spread the pumpkin puree on the 2 dough rectangles. Sprinkle the finely chopped pecans (if using) over the pumpkin layer. Top each with one of the remaining 2 dough sheets and pinch edges together.
  • 3
    Brush the top dough sheet with the melted butter, and sprinkle with a light dusting of pumpkin pie spice. Cut both rectangles into 6 strips each. Twist each strip two to three times. Bake about 8 to 10 minutes in preheated oven. Remove baking sheet from oven, and let cool 2 minutes on pan, then remove to cooling rack to cool until easy to handle.
  • 4
    In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar until smooth and creamy. Beat in the vanilla extract.
  • 5
    Fill a pastry bag (or zip-lock bag with one lower corner snipped off) with the cream cheese icing. Squeeze the pastry bag to pipe a thin drizzle of icing on each pumpkin pie twist, and serve. They'll last at room temperature about 2 or 3 days if stored in an air-tight container.
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