Pumpkin Twists (Disneyland) ~ Fall Recipe!

Here’s another Fall recipe from Disney Family!

Goblins and ghoulies from last Halloween … awaken the spirits with your pumpkin cuisine! Looking for a frightfully fun treat to serve at your Halloween party? Try this Pumpkin Twists recipe, a Halloween Time treat.

Available at Troubadour Tavern and Maurice’s Treats at Disneyland park, and Cozy Cone Motel at Disney California Adventure park.

Serving Size: 6

What You’ll Need

1/3 cup brown sugar

1/3 cup granulated sugar

1 teaspoon plus 1 tablespoon pumpkin pie spice, divided

1 tablespoon instant pectin

1 cup pumpkin puree

3 (17.3-ounce) boxes (6 sheets) frozen puff pastry, thawed

1 egg

1 tablespoon milk

1/2 cup sanding sugar

Helpful Tip
To make pumpkin pie spice at home, combine 2 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, and 1 teaspoon ground allspice.
Sanding sugar is larger, polished grains of sugar – about four times larger than those in granulated sugar. Because the sugar crystal grains are large and reflect light, they give off a “sparkling” effect. The large-grained sugar won’t melt and disappear as it bakes, giving a nice crunch to dessert topping.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

How To Make It

1 Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl. Stir in pumpkin puree until well combined. Refrigerate until ready to use.
2 Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
3 Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
4 Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently. Repeat process two more times with remaining pastry sheets and remaining filling. Refrigerate filled pastry 15 minutes.
5 Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
6 Working with one filled pastry at a time, cut into 1 1/2-inch strips.
7 Place strips on baking sheet spacing about 1/2-inch apart. Carefully lift strips and twist each 3 times before laying down. (Leave remaining filled pastry in refrigerator until ready to bake.)
8 Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
9 Beat egg and milk together in a small bowl. Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
10 Bake 22 to 24 minutes, or until puffed and golden brown. Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely. Repeat process two more times, cutting and baking one remaining filled pastry at a time.

All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.

Author: Michele

Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the book “Moving to Main Street U.S.A.” Michele also contributes Disney news to the Joe Kelley Morning Show on 96.5 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others.

Leave a Reply