Pumpkin Puff Pastry
Sweet, flaky layers of Pumpkin Puff Pastry filled with spiced pumpkin make an easy fall dessert you’ll adore. This simple fall treat brings together silky pumpkin puree and store-bought puff pastry for a crowd-pleasing dessert that feels upscale but takes just minutes to prep.
Ingredients
- 1 sheet frozen puff pastry thawed at room temperature (Pepperidge Farm, Dufour, etc.)
- 1 cup 100% canned pumpkin puree not pie filling; organic if possible
- 1/4 cup light brown sugar or coconut sugar for a lower-glycemic twist
- 1 teaspoon ground cinnamon freshly ground if you can
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 tablespoon cornstarch keeps filling from getting runny
- 1 teaspoon pure vanilla extract Madagascar or Nielsen-Massey
- 1 egg beaten (for that golden gloss)
- 1 tablespoon cold water to thin the egg wash
- Pinch fine sea salt
- 1–2 tablespoons raw cane sugar optional topping for extra crunch
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or a silicone mat for easy release. (On convection, lower to 375°F.)
- In a medium bowl, whisk the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cornstarch, vanilla, and salt until smooth. Taste to adjust sweetness.
- Smooth the thawed puff pastry into a 9x9-inch square, then cut into 9 equal squares. Spoon pumpkin filling onto each square.
- Fold each square into a triangle or rectangle, press edges with a fork to seal. Brush with egg wash, sprinkle with raw sugar if desired.
- Bake for 18–22 minutes until golden brown. Serve warm or at room temperature.
Notes
For a vegan option, use dairy-free puff pastry and brush with almond milk instead of egg wash.
Nutrition
Calories: 160kcal
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