Pumpkin Pie Twists
Pumpkin PIe Twists
**I recommend you watch the video linked below – it was hard to explain some of the steps!**
Makes 11
Blue – 1 – 1 point, 2 – 3 points, 3 – 4 points
Purple- 1 – 1 point, 2 – 3 points, 3 – 4 points
Green – 1- 2points, 2 – 3 points, 3 – 5 points
- **I recommend you watch the video linked below – it was hard to explain some of the steps!**
Dough
- 1 cup all purpose flour
- 2 tsp baking powder
- 3/4 cup non fat plain greek yogurt
- 2 Tbsp sugar substitute (I use Lakanto Monkfruit)
Filling
- 1/2 cup pure pumpkin puree
- 1/4 cup zero calorie brown sugar substitute (Swerve, Lakanto Golden, Sukrin Gold)
- 1 Tbsp sugar free maple syrup
- 1 1/2 tsp pumpkin pie spice
Topping
- 1 Tbsp light butter, melted
- 1 Tbsp zero calorie sugar substitute (I use Lakanto Monkfruit)
- 1/2 tsp cinnamon
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Preheat oven to 400
Dough
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In a large bowl, whisk together flour, baking powder, salt and sugar
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Add Greek yogurt and mix well.
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Knead for about 20 seconds
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On a piece of parchment paper that has been sprayed with non stick spray, roll out dough into a 12w x15L rectangle. Take your time!
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Cut the dough down the middle width wise
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Set aside
Filling
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In a medium bowl, mix pumpkin, brown sugar, syrup, pumpkin pie spice.
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On half of the dough, spread the filling. Spread it all the way over to the edges
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Now flip the plain side over onto the filled side (see video!). Peel off parchment paper
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Cut the dough into 11 equal strips.
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Twist the end of each dough piece. Transfer to a parchment lined baking sheet with a thin spatula.
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Bake for 20-21 minutes in a 400 degree oven.
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Let cool on wire rack for about 10 minutes. Proceed with topping.
Topping
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Melt butter.
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Mix 1 Tbsp sugar and 1/2 tsp cinnamon in a small bowl.
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Brush each twist with melted butter and sprinkle with sugar and cinnamon.
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Serve with some whipped cream!
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I highly recommend watching the video below – parts of this were very hard to explain!