• 1/2 cup pumpkin purée
  • 3 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 pinch of salt
  • 1 egg
  • 1 sheet puff pastry
  • 1 teaspoon Sanding sugar
  • 1/2 cup whipped cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. Mix the pumpkin purée, brown sugar, pumpkin pie spice, and salt in a bowl for the filling. Set aside.
  2. In a small bowl, whisk an egg for the egg wash.
  3. Roll out a thawed sheet of puff pastry. Cut into even strips and place the pumpkin pie filling down the middle. Take a matching strip and lay over on top. Crimp with a fork and brush with egg wash. Then sprinkle sanding sugar on top.
  4. Bake 12-15 minutes at 400°F or until golden brown.
  5. With a hand mixer, whip the whipping cream, powdered sugar, and vanilla until thick. Use as a dip.