If you’re looking for a super quick and easy snack to serve at parties, then you’ll have to make these vegan Pumpkin Basil Pinwheels. They are a real crowd-pleaser and the best part is that you only need 4 ingredients to make them!
For quick and easy snacks and finger foods, I love working with puff pastry dough! These Pumpkin Basil Pinwheels are the perfect party food because they are a real crowd-pleaser and so quick to make. They are also a great appetizer if you get a spontaneous visit!
I’ve actually made these for a Halloween party and they were gone so quick! No one noticed these were vegan, which is the best compliment in my opinion! They are creamy and yummy.
Vegan Puff Pastry
In Austria, most of the puff pastry doughs are (accidentally) vegan. They usually have the vegan label on the packaging, so it’s easy to spot them. In the US, Pepperidge Farm puff pastry dough is vegan (but it’s always best to check the ingredients to be sure!).
How to make Vegan Pumpkin Basil Pinwheels
Here are the ingredients that you will need:
- puff pastry
- pumpkin puree (you can use store-bought pumpkin puree or make your own by blending cooked, steamed or roasted pumpkin)
- basil leaves
These Pumpkin Basil Pinwheels are super easy and quick to make:
Preparation: We don’t have canned pumpkin puree in Austria, so I cooked cubed pumpkin until soft and blended it in my food processor until smooth and creamy. Super easy! Of course, you can use store-bought pumpkin puree instead!
Tip: Just make sure you’re not using too much pumpkin puree or it will be really hard to roll in and the puree will leak out on the sides.
More Vegan Pinwheel Recipes
Puff pastry dough makes a great base for quick snacks! Here are a couple of other pinwheel recipes that I love:
I hope you enjoy these pinwheels with pumpkin and basil as much as I do! Let me know in the comments if you make them!
Vegan Pumpkin Basil Pinwheels
- 1 package vegan puff pastry dough *
- 1/3 cup pumpkin puree **
- 1/2 teaspoon salt
- 1/4 cup tightly packed fresh basil leaves
- Preheat the oven to 400°F/200°C.
- Combine the pumpkin puree** and salt.
- Roll out the puff pastry dough, spread the salted pumpkin puree on the puff pastry dough, leave out the bottom border and sprinkle the basil leaves on top.
- Roll the puff pastry dough in (as tight as possible) and close the edge.
- Cut the puff pastry dough roll in about 25 pieces and place the pinwheels on a baking tray lined with parchment paper. Bake for 15 to 20 minutes until golden brown. Let them cool off and enjoy!
- Just make sure you’re not using too much pumpkin puree or it will be really hard to roll in and the puree will leak out on the sides. A thin layer of filling will work best.
- The filling should be seasoned well (salty enough) so that the pinwheels don’t turn out bland.