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1
Combine brown sugar, granulated sugar, 1 teaspoon pumpkin pie spice, and instant pectin in a medium bowl.
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2
Stir in pumpkin puree until well combined.
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3
Refrigerate until ready to use.
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4
Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board.
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5
Lightly dust surface of pastry with flour and roll lightly just to smooth creases.
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6
Spread with 1/3 cup of pumpkin mixture, stopping 1/4-inch from edges.
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7
Roll a second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
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8
Repeat process two more times with remaining pastry sheets and remaining filling to make 3 filled pastries.
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9
Refrigerate filled pastries 15 minutes.
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10
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a nonstick silicone mat.
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11
Working with one filled pastry at a time, cut into 1 1/2-inch strips.
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12
Place strips on baking sheet spacing about 1/2-inch apart.
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13
Carefully lift strips and twist each 3 times before laying down.
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14
(Leave remaining filled pastry in refrigerator until ready to bake.)
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15
Mix together coarse sugar and remaining 1 tablespoon pumpkin spice.
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16
Beat egg and milk together in a small bowl.
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17
Using a pastry brush, brush each twist with egg wash and evenly sprinkle evenly with coarse sugar mixture.
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18
Bake 22 to 24 minutes, or until puffed and golden brown.
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19
Cool on baking sheet 5 minutes, then transfer to a wire rack to cool completely.
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20
Repeat process two more times, cutting and baking one remaining filled pastry at a time.
