Saint Brendan’s Pumpkin Pie Twists

Celebrate the season of giving with this fun take on Pumpkin Pie from @honestfoodie_blog.


Pumpkin Twist Icing:

  • ⅓ powdered sugar
  • 4 oz cream cheese
  • 1 ½ tbsp unsalted butter
  • 2 tbsp St. Brendan’s

Pumpkin Twist Filling:

  • 2 crescent roll containers
  • ⅓ cup pumpkin puree (not pumpkin pie filling)
  • 2 tbsp St. Brendan’s Irish Cream
  • 1 tbsp maple syrup
  • 1 tbsp butter
  • 3 tbsp brown sugar
  • ½ tsp pumpkin spice
  • ¼ tsp cinnamon
  • Dash of salt


Preheat oven per directions on the croissant rolls

  1. In a microwave safe bowl add in cream cheese & butter. Microwave 30 seconds to soften. With a hand mixer, mix until smooth. Then add in St. Brendan’s Irish Cream & powdered sugar. Mix again until smooth. Cover with plastic wrap and refrigerate until the twists are ready.
  2. Flour the cutting board, roll out the croissant roll doughs. Then take a knife and cut at the large perforations on each sheet to create 4 large rectangle pieces of dough, so you will have 8 altogether. With your fingers, press the triangle perforations together on each large rectangle piece of dough.
  3. In a medium bowl add in the pumpkin puree, St. Brendan’s, & maple syrup. With a spatula fold together until combined. Then put 3 tbsp brown sugar, pumpkin spice, cinnamon & salt into a small bowl whisk together and set aside.
  4. Melt 1 tbsp butter. On 4 of the large rectangles use a basting brush and brush the tops of the rectangles with butter, then sprinkle generously the brown sugar mixture on top of all 4 of them.
  5. On the remaining 4, spread the pumpkin puree filling evenly. Then place a brown sugar rectangle on top of the pumpkin puree rectangle so they match up. With basting brush, brush the remaining butter on the top. Then with a pizza cutter, slice 4 strips long ways.
  6. Take each strip and at the end of the strip you will use your fingers to start twisting the opposite ways to create the full twist. Then place on a baking sheet with parchment paper. Repeat for all rectangles.
  7. Sprinkle with remaining brown sugar mixture and bake per croissant roll container directions. While baking, take the icing out of the refrigerator.
  8. Once out of the oven, let cool for a few minutes, and drizzle with icing. Enjoy!