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    Home » Dessert Recipes » Cookies & Bars » Keto Pumpkin Pie Twists

    Keto Pumpkin Pie Twists

    Gluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: Oct 13, 2020 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto pumpkin pie twists
    pinterest image for keto pumpkin twists
    pinterest image for keto pumpkin twists

    With tender and buttery crust, sweet pumpkin filling, and spicy cinnamon sprinkle, these Keto Pumpkin Pie Twists will become your new fall tradition! This easy pumpkin pastry recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly. 

    a small dish with keto pumpkin twists and a pumpkin background

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    These Pumpkin Pie Twists at Deliciously Sprinkled looked so good that I had to come up with a healthy version. It is pumpkin season after all. I just got down my fall decorations from the attic and put pumpkins on the steps leading up to the front porch.

    My husband is a big pumpkin fan, and I'm a tiny pumpkin fan. I like pumpkin when it tastes more like cinnamon than pumpkin. I do not like pumpkin pie, but I do like my cousin Theresa's Pumpkin Roll. And I love these Keto Pumpkin Pie Twists. The pumpkin flavor is subtle, which is perfect for me. If you want these to taste more pumpkiny, you can cut back on the cinnamon and other spices.

    keto pumpkin twists on a brown background

    Keto Pumpkin Pie Twists Ingredients

    First up is the dough which is made from mozzarella, cream cheese, egg, almond flour, coconut flour, vanilla, baking powder, and sweetener.

    Then the filling is just pumpkin puree, pumpkin spice OR cinnamon, ginger, and nutmeg, and sweetener.

    And of course, we need a little more sweetener and cinnamon to sprinkle on top.

    How To Make Pumpkin Pie Twists

    These pumpkin pie twists are so easy to make! With some essential ingredients, you can be enjoying these delicious treats as soon as fall hits the air. 

    First Step: Begin by heating the oven to 350 degrees F. 

    Second Step:  Prepare the filling by combining the pumpkin, sweetener, cinnamon, ginger, and nutmeg in a small bowl. Set aside. Then prepare the cinnamon topping by combining the sweetener and cinnamon ingredients together, then set aside. 

    Third Step: Melt the mozzarella cheese and cream cheese until it looks like cheese fondue. Place all of the dough ingredients inside of a food processor and process until smooth.

    a ball of dough on parchments

    Fourth Step: After the dough is a uniform color, you can get your hands wet and press it into a large rectangle on a piece of parchment paper. Cut the dough and ½. Take the pumpkin filling and spread it on to one half of the dough.

    a large rectangle of dough, half has filling spread on it

    Add the other half of the dough on top of the pumpkin-filled dough. Take a pizza cutter and slice it into eight pieces. You’ll need to pick them up one at a time and twist them and then place them on a baking sheet that has been lined with parchment paper. 

    strips of dough with filling

    Then cut each of those pieces in half.

    twisted strips of dough with pumpkin filling

    Fifth Step:  Spray the keto pumpkin pie twist with a little bit of coconut oil spray, or you can lightly brush a little bit of butter on top of them. Then sprinkle the tops with the cinnamon and sweetener mixture. 

    You'll notice my twists are very long. After taking photos, I decided to cut them in half to make 16 smaller twists. 

    twisted strips of dough with pumpkin filling sprinkled with cinnamon

    Sixth Step: Bake the pumpkin pie twist for 25 to 35 minutes or until they are golden brown. 

    Keto Pumpkin Twist Variations

    While I love everything about these tasty pumpkin pie twist, you can add in some additional flavors if you want to. 

    • Cream Cheese Icing: If you wanted to, you could add a little bit of cream cheese icing to the tops of the pumpkin pie twist. The recipe that I use to make cream cheese drizzle is combining 2 oz of cream cheese with three tablespoons of trim Healthy Mama gentle sweet or my sweetener and ½ to 2 tablespoons of half and half. 
    • Chocolate Chips: There’s nothing more delicious than combining something that’s pumpkin-flavored along with some chocolate. Use your favorite sugar-free chocolate chips and add them to the pumpkin pie filling ingredients. Or melt the chocolate chips and drizzle it on top of the finished pumpkin pie twist. Both ways are delicious and would give you an extra-special treat.
    • Nuts: If you love nuts, it makes sense to add a few to these keto pumpkin pie twist. Sprinkle in a few crushed pecans, crushed almonds, or walnut pieces. They give the twist a nice crunch and earthy flavor. 
    • Spices: To add even more flavor and a little bit of color, you can sprinkle on a little more of the spices on top of the pumpkin pie twist. Pumpkin pie spice would be great, or you could add any of your favorite spices like cinnamon, nutmeg, or even some ginger.  

    baked pumpkin twists on a parchment lined baking sheet

    How Do You Store Pumpkin Pie Twists?

    For best results, store them in an airtight container after they have cooled down all the way. Keep them in the refrigerator to enjoy them chilled, or you can keep them at room temperature for up to three days. They taste great no matter how you store them, but I prefer them to be cool. It’s important to make sure you keep them out of direct sunlight, away from steam, and away from heat. They will become soggy if they’re exposed to those things. 

    a small dish with keto pumpkin twists and a few pumpkins in the background

     

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    close up of a keto pumpkin twists

    Keto Pumpkin Pie Twists

    With tender and buttery dough, sweet pumpkin filling, and spicy cinnamon sprinkle these Keto Pumpkin Twists will become your new fall tradition!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Course: Dessert
    Cuisine: American
    Servings: 16 cookies
    Calories: 85
    Author: Taryn

    Ingredients

    Dough Ingredients:

    • 8 oz mozzarella shredded or cubed
    • 2 oz cream cheese
    • 1 egg
    • ⅓ cup almond flour
    • ⅓ cup coconut flour
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon vanilla
    • 1 teaspoon baking powder

    Filling Ingredients:

    • ½ cup pumpkin puree
    • 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon cinnamon
    • ½ teaspoon ginger
    • ¼ teaspoon nutmeg optional

    Cinnamon Topping:

    • 1 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon cinnamon
    • coconut oil spray or butter
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    Instructions

    • Preheat oven to 350.
    • Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ingredients. Set aside.
    • Put the cheeses in a microwave-safe bowl. Microwave for one minute. Stir. Microwave 30 seconds and stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Alternatively, you can melt the cheese over low heat on your stove.
    • Add the rest of the dough ingredients and the cheese to a food processor. Process until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
    • Once the dough is a uniform color wet your hands and press it into a large rectangle on a piece of parchment paper. Cut it in half. Spread the pumpkin filling on one half of the dough. Top with the other half. Using a pizza cutter slice the dough into 8 strips and then slice those in half. Pick them up one at a time and twist them twice putting them down on a parchment-lined baking sheet.
    • Spray with coconut oil spray or brush with a little butter and then sprinkle the cinnamon sweetener on top.
    • Bake for 25-35 minutes until golden brown.

    Notes

    Nutrition: the nutrition facts are for one pumpkin twist. There are 2 NET carbs per serving.
    To Reheat: place on a microwave-safe dish. Cover with a paper towel in the microwave for 10 to 15 seconds. 
    To Freeze: lay the pumpkin pie twist out on a baking sheet and fries for 2 to 3 hours. After they’re frozen, you can remove them from the baking sheet and add them to a food storage container or freezer bag.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     
     
     

    Nutrition

    Serving: 1pumpkin twist | Calories: 85 | Carbohydrates: 3g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 63mg | Fiber: 1g | Sugar: 0g | Vitamin A: 465IU | Vitamin C: 0.3mg | Calcium: 99mg | Iron: 0.4mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Looking For More Pumpkin Treats? Check these out:

    • Pumpkin Dump Cake
    • Pumpkin Spice Cinnamon Rolls
    • Keto Pumpkin Cookies
    • Keto Pumpkin Mousse

     

    Originally Published September 23, 2016. Revised and Republished October 13, 2020.

     

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    Comments

    1. Jan Phelps says

      September 08, 2021 at 12:37 am

      I would to make these, but I cannot find any canned pumpkin in the stores. There sees to be a shortage. What can I use and an alternative to pumpkin that would still taste great? Thanks

      Reply
      • Taryn says

        September 08, 2021 at 3:07 pm

        You can use fresh pumpkin puree if you can find a pie pumpkin. Otherwise, butternut squash puree or sweet potato puree could work but the carb count would change.

        Reply
    2. Lea says

      October 11, 2020 at 10:20 pm

      I wish I could cut and paste this recipe. I do not have the time or interest in typing it one word at a time. Sadly, I guess I will have to pass on this recipe. It looks so yummy!

      Reply
      • Taryn says

        October 12, 2020 at 9:48 am

        There is a printable option by clicking 'print' right under the title, and at the bottom of the recipe card. If you really want to cut and paste it, just click print first and then copy and paste from that version.

        Reply
    3. Heather H says

      September 27, 2020 at 10:13 am

      These look yummy and I am going to try these today but not sure if storage after baking. Store in fridge? Can they be frozen once cooked?
      Thanks

      Reply
      • Taryn says

        September 27, 2020 at 9:30 pm

        Yes, store in the fridge. But warm them up to room temperature for the best taste. You can freeze them for 2-3 months.

        Reply
    4. Katrina says

      August 14, 2020 at 5:17 am

      How do you cook the pumpkin to get it to a paste?

      Reply
      • Taryn says

        August 14, 2020 at 11:03 am

        I just used canned pumpkin. If you want to cook a fresh pumpkin you can find instructions at: https://thecookful.com/prepare-your-own-pumpkin-for-pie/

        Reply
    5. Shauna says

      January 11, 2020 at 10:03 pm

      So you know about how much I would need if I was using Bocha Sweet?

      Reply
      • Taryn says

        January 12, 2020 at 9:50 am

        No, sorry. What is the conversion of that to table sugar? I can help you figure it out.

        Reply
    6. Hannah McCluskey says

      November 18, 2018 at 1:22 pm

      Is it ok if I melt the cheese in a saucepan rather than a microwave? I don't have one! Thanks!

      Reply
      • Taryn says

        November 18, 2018 at 2:20 pm

        Yes. Here are instructions to melt the cheese on the stovetop: https://joyfilledeats.com/low-carb-skillet-pizza/

        Reply
    7. Pattie says

      September 23, 2018 at 11:05 am

      Could this dough be used for traditional pumpkin pie?

      Reply
      • Taryn says

        September 23, 2018 at 8:31 pm

        Hi Pattie, I'm not sure if it would get soggy from the filling. I'd use my pie crust instead. https://joyfilledeats.com/pie-crust/

        Reply
    8. Julie says

      September 02, 2018 at 3:06 pm

      I have coconut flour on hand, how would it change the recipe if I used 2/3 coconut flour instead 1/3 and 1/3? Thanks

      Reply
      • Taryn says

        September 02, 2018 at 3:31 pm

        It would be too dry. Only use 1/2 cup coconut flour. But add it slowly. Coconut flour tends to be dry so you may need even less than that.

        Reply
    9. Helene says

      August 29, 2018 at 3:03 pm

      I was excited to see that you make your twists with almond flour. It's such an underrated flour! But the results are usualy great.5 stars

      Reply
    10. Meagen Brosius says

      August 29, 2018 at 1:49 pm

      I love that you offer up so many suggestions and options so that I could make this with what I had on hand. They're so tasty and perfect for fall! A fast favorite in this house!5 stars

      Reply
    11. Vanessa says

      August 16, 2018 at 2:08 pm

      Thanks for sharing! Do they keep long after baking?

      Reply
    12. Felicia Oliver says

      November 19, 2017 at 8:35 pm

      Can I use swerve confectioners or stevia?

      Reply
      • Taryn says

        November 20, 2017 at 1:54 pm

        I think swerve would work but you'd need about twice as much. It is not as sweet as the blend I use.

        Reply
    13. Karen says

      September 21, 2017 at 10:26 am

      These look great, but alas I am not a fan of coconut flour. I find it overpowering. I know that it makes a lighter dough than all almond flour and also that there is not a one to one correspondence between almond and coconut flour. sigh. I could play around with ground flax seed. Any suggestions?

      Reply
      • Taryn says

        September 21, 2017 at 4:43 pm

        I would use 2/3 almond flour and 1/3 flax.

        Reply
    14. Christie says

      October 01, 2016 at 7:10 am

      You are a great cook. I love all your recipes. My food processor is on the fritz. Would the dough hook on my kitchenaid mixer work?

      Reply
      • Taryn says

        October 01, 2016 at 3:03 pm

        Yup!

        Reply
    15. Jennifer says

      September 24, 2016 at 6:53 pm

      I'm wanting to make this soon but I do not have almond flour. I have the THM baking blend, Briana's baking blend and coconut flour?? Any ideas if that would work in place of the almond flour??

      Reply
      • Taryn says

        September 24, 2016 at 10:26 pm

        Yes, either of the baking blends should work.

        Reply

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