Think maple cinnamon flavoured pumpkin puree encased in crisp flaky pastry.
Preheat the oven to 200 degrees. Spray the prepared pumpkin with Frylight rapeseed oil cooking spray. Bake in the oven for 20 minutes or until the pumpkin is tender.
In a food processor or using a hand blender, puree the pumpkin with the maple syrup and cinnamon. Set aside.
Lay the puff pastry out and spread with the cooled pumpkin puree. Scatter over the raisins so that they're evenly distributed.
Roll the pastry up to make a long sausage. Slice the pastry sausage into 1 cm rounds. Place on a non-stick baking tray lined with greaseproof paper.
Coat the swirls with the egg wash and bake in the oven for 20 minutes or until golden brown.
Drizzle with water icing if you prefer.