Savory Ricotta and Pumpkin Pinwheels (Holiday Appetizer)

Preheat the oven to 400 degrees.
In a medium bowl, combine ricotta cheese, pumpkin puree, garlic powder, onion powder, salt, and fresh sage.
¾ cup ricotta cheese, ¾ cup pureed pumpkin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, 1 Tbsp fresh sage
Mix with a hand mixer until smooth and creamy.
Lay out the sheet of puff pastry on a lightly floured surface or sheet of parchment paper.
1 sheet puff pastry
Using a rolling pin, gently roll out the pastry into a long rectangle.
Cover the puff pastry with ricotta and pumpkin mixture. Spread to the edge on 3 sides, leaving a 1 inch line of plain pastry on a long side.
Sprinkle the pumpkin mixture with finely chopped pistachios and shredded Parmesan cheese.
½ cup grated Parmesan cheese, 2 Tbsp pistachios
Brush the plain edge of the pastry with a little water.
Starting at the long edge, roll the puff pastry up into a log finishing at the plain edge.
Using a very sharp knife, slice the pastry into pinwheels, 1 inch wide.
Place pinwheels cut side up on a baking sheet lined with parchment paper.
Bake at 400 degrees on parchment paper for 18-20 minutes, or until pastry is golden brown.
Remove from the oven.
In a small bowl, combine melted butter and maple syrup.
1 Tbsp butter, 2 Tbsp maple syrup
Brush the baked pinwheels with butter/syrup mixture. Sprinkle with extra pistachio pieces, if desired.
Serve warm or at room temperature.