Pumpkin Puff Pastry with Pumpkin Pie Filling

This easy pumpkin puff pastry is filled with creamy, spiced pumpkin pie filling and wrapped in golden, flaky pastry. The beautiful braided design makes it a delicious fall dessert for Thanksgiving or any autumn gathering.

Course Dessert

Cuisine American

Keyword braided puff pastry, fall desserts, Pumpkin Dessert, pumpkin pie puff pastry, pumpkin puff pastry

Prep Time 15

Cook Time 15

Pumpkin Filling Cooling Time 45

Total Time 1 15

Servings servings

Calories 356kcal

Author Janine Waite

Ingredients

Pumpkin Pie Filling

½ cup pumpkin puree
3 tbsp granulated sugar
⅛ tsp salt
¼ tsp ground cinnamon
⅛ tsp ground ginger
1 pinch ground cloves optional
1 egg large
1 tbsp flour

Pastry Dough

1 sheet frozen puff pastry
1 tbsp milk
1 tbsp sugar

Icing

3 tbsp powdered sugar
1½ tsp milk
¼ tsp vanilla extract

Instructions

Puff Pastry

Remove one sheet of frozen puff pastry from the freezer and thaw according to the package directions.

Pumpkin Pie Filling

In a medium saucepan, whisk together the egg, pumpkin puree, sugar, salt, cinnamon, ginger, cloves (if using), and flour until smooth and thoroughly combined.
Place the saucepan over low heat and cook, stirring constantly, until the pumpkin filling thickens and reaches 160°F (71°C). This may take longer than 5 minutes, depending on your stove. Avoid letting the mixture boil or scorch.
Remove the saucepan from the heat and allow the filling to cool. If making it ahead, refrigerate it in a covered container. Make sure the filling is completely cooled before spreading it onto the puff pastry.

Braiding Pastry Dough

Preheat the oven to 400°F (200°C).
Take thawed puff pastry dough and trim off a triangle shape on both the top and bottom corners, leaving a tab in the middle. You'll have a tab on the top and bottom of the pastry dough.
Cut the sides with about one-inch wide strips. The angled cuts should start from the middle panel and go to the outside edge. Make sure they are all going in the same direction.
Fold over the bottom and top tabs of dough onto the pumpkin pie filling.
Beginning at the bottom, start braiding, by crossing a dough strip over the middle. Then cross the other side strip so that it overlaps the first one.
Next alternate with the other side's strip and cross it over the middle. Continue up the pastry until you reach the top. Pinch together the last one with the dough to seal the dessert.
Brush the top of the puff pastry with a small amount of milk and sprinkle with granulated sugar.
Bake in an oven for 15 - 20 minutes until the crust is golden brown. Remove from oven when done and let cool on baking rack.

Icing

Combine powdered sugar, milk, and vanilla in a small bowl. Drizzle the icing on top of the puff pastry.

Nutrition