Spiced Pumpkin Spiral Pies (Romanian Placinte Cu Dovleac)
Spiced Pumpkin Spiral Pies (Romanian Placinte Cu Dovleac)
If you’re a fan of pumpkin pie, you will love these handheld spirals that are both crunchy on the outside and gooey on the inside with handmade, spiced pumpkin puree goodness! Even better, this recipe has no dairy ingredients and instead of using processed sugar, I use natural sweeteners that are...dare I say...even tastier! Save yourself some time by buying already made pumpkin puree from the store.What Makes This Recipe Special:
- Pumpkin at Its Best: The recipe starts with roasting a fresh pumpkin until tender, then blending it into a silky, spiced puree. This step infuses the spirals with deep, natural pumpkin flavor that’s far richer than canned versions.
- Unique Shaping Technique: Instead of simple rolls, each dough piece is stretched thin, filled with a line of pumpkin puree, rolled into a rope, and spiraled like a snail shell. The result is flaky, layered pastries with a dramatic, eye-catching swirl.
- Naturally Sweet & Dairy-Free: With coconut or date sugar, monk fruit sweetener, and honey or agave syrup, these spirals avoid refined sugar while staying indulgently sweet. No dairy is needed—just clean, wholesome ingredients that taste as good as they feel.
- Festive and Shareable: Perfect for holidays, cozy gatherings, or simply celebrating pumpkin season, these spirals are as beautiful as they are delicious. Bake them in batches and serve warm for an instant crowd-pleaser.
Nutrition (Per Serving):
(Estimate — adjust based on ingredients used)- Calories: 210
- Protein: 3g
- Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 17g
- Sodium: 150mg
How to Store & Serve:
These pumpkin spirals are best enjoyed warm, fresh from the oven, when their layers are crisp on the outside and soft on the inside. Serve them plain, with a drizzle of honey, or alongside tea or coffee for a cozy treat.- Refrigerator: Store leftover spirals in an airtight container at room temperature for 1–2 days, or in the fridge for up to 5 days.
- Freezer: Freeze cooled spirals in a sealed freezer bag or container for up to 1 month. Thaw overnight in the fridge before reheating. Reheat (Oven): Warm at 325°F (165°C) for 5–7 minutes until soft and heated through. Tip: To bring back their fresh-baked crunch, brush spirals lightly with olive oil or honey before reheating in the oven—this caramelizes the edges and makes them taste like they just came out of the oven.
Watch my Step-by-Step Video:
The Full Recipe:
Ingredients:- 1 medium-sized pumpkin
- Pinch of salt
- 1 tablespoon of cinnamon
- 1/2 cup of coconut or date sugar
- 1/4 cup of honey or agave syrup
- 1 teaspoon of vanilla extract
- 1 & 1/2 cups of warm water
- 1 teaspoon of salt
- 1 teaspoon of yeast
- 4 cups of all-purpose flour
- 1 cup of mineral water
- 1 cup of olive oil
- 1 medium-sized pumpkin
- Pinch of salt
- 1 tablespoon of cinnamon
- 1/2 cup of coconut or date sugar
- 1/4 cup of honey or agave syrup
- 1 teaspoon of vanilla extract
- 1 & 1/2 cups of warm water
- 1 teaspoon of salt
- 1 teaspoon of yeast
- 4 cups of all-purpose flour
- 1 cup of mineral water
- 1 cup of olive oil
Cookware:
- Baking dish (9" x 13")
- Parchment paper
- Rolling pin
- Flexible serrated knife (pumpkin)
- Baking dish (9" x 13")
- Parchment paper
- Rolling pin
- Flexible serrated knife (pumpkin)
Directions:
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Take a medium-sized pumpkin that's been washed and place it on a sturdy cutting board. Using a flexible serrated knife, carve out the top of the pumpkin.
- Scoop out the seeds and stringy pulp using a spoon or even better a serrated spoon. (Optional: save the seeds for roasting later).
- Sprinkle the cut sides with a pinch of sides. Please both halves cut-side down on a parchment-lined baking sheet.
- Roast in the oven for 40-50 minutes until tender.
- While the pumpkin roasts, prepare the dough.
- In a large bowl, stir together water, yeast, salt, and flour. Make sure to add the flour in batches to ensure consistency and an easy time for kneading.
- Now knead for 8-10 minutes until smooth and tacky.
- Place in the cleaned bowl topped with plastic wrap and let is rise for 45-75 minutes - about the same time the pumpkin needs to roast.
- Once the pumpkin is done roasting, let it cool slightly. Scoop out the flesh and add it to a blender.
- Add the following to the blender as well: cinnamon, coconut or date sugar, pinch of salt, honey or agave syrup, and vanilla extract.
- Blend together until smooth and set aside.
- Punch down the risen dough and divide it into 16 sections. Roll each section into a ball and place back in the bowl covered in plastic.
- In a small bowl, add olive oil and mineral water, then mix together.
- Now roll out one piece at a time into a round circle with a rolling pin (4-5 inches in diameter). Place each rolled piece into a large-rimmed dish and cover with the olive oil and mineral water mixture to keep them soft and pliable. Stack all 16 rolled pieces of dough.
- Begin with the piece at the bottom.
- Flip it to the top, then gently pull and stretch outward with your hands until it becomes a thin, long rectangle.
- Spread a single line of pumpkin puree along one short end. Roll the rectangle tightly from that end into a long rope.
- Starting at one end, coil the rope around itself like a snail shell to form a round spiral. Place in the prepared baking pan.
- Repeat. Continue flipping, stretching, filling, rolling, and spiraling each of the 16 dough pieces. Arrange spirals on the baking pan (they’ll need a little space to expand).
- Preheat oven to 350 degrees Fahrenheit.
- Bake 8 spirals at a time on a parchment-lined sheet for 15-18 minutes, until golden at the edges or cooked through.
- Repeat with the second batch.
- Cool spirals for 10-15 minutes before serving. Optional: Brush with honey for shine.
- Preheat the oven to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Take a medium-sized pumpkin that's been washed and place it on a sturdy cutting board. Using a flexible serrated knife, carve out the top of the pumpkin.
- Scoop out the seeds and stringy pulp using a spoon or even better a serrated spoon. (Optional: save the seeds for roasting later).
- Sprinkle the cut sides with a pinch of sides. Please both halves cut-side down on a parchment-lined baking sheet.
- Roast in the oven for 40-50 minutes until tender.
- While the pumpkin roasts, prepare the dough.
- In a large bowl, stir together water, yeast, salt, and flour. Make sure to add the flour in batches to ensure consistency and an easy time for kneading.
- Now knead for 8-10 minutes until smooth and tacky.
- Place in the cleaned bowl topped with plastic wrap and let is rise for 45-75 minutes - about the same time the pumpkin needs to roast.
- Once the pumpkin is done roasting, let it cool slightly. Scoop out the flesh and add it to a blender.
- Add the following to the blender as well: cinnamon, coconut or date sugar, pinch of salt, honey or agave syrup, and vanilla extract.
- Blend together until smooth and set aside.
- Punch down the risen dough and divide it into 16 sections. Roll each section into a ball and place back in the bowl covered in plastic.
- In a small bowl, add olive oil and mineral water, then mix together.
- Now roll out one piece at a time into a round circle with a rolling pin (4-5 inches in diameter). Place each rolled piece into a large-rimmed dish and cover with the olive oil and mineral water mixture to keep them soft and pliable. Stack all 16 rolled pieces of dough.
- Begin with the piece at the bottom.
- Flip it to the top, then gently pull and stretch outward with your hands until it becomes a thin, long rectangle.
- Spread a single line of pumpkin puree along one short end. Roll the rectangle tightly from that end into a long rope.
- Starting at one end, coil the rope around itself like a snail shell to form a round spiral. Place in the prepared baking pan.
- Repeat. Continue flipping, stretching, filling, rolling, and spiraling each of the 16 dough pieces. Arrange spirals on the baking pan (they’ll need a little space to expand).
- Preheat oven to 350 degrees Fahrenheit.
- Bake 8 spirals at a time on a parchment-lined sheet for 15-18 minutes, until golden at the edges or cooked through.
- Repeat with the second batch.
- Cool spirals for 10-15 minutes before serving. Optional: Brush with honey for shine.
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