How to Make Pumpkin-Praline Mousse Cornucopias with Puff Pastry!
Fall baking is absolutely my favorite. The flavors of pumpkin, maple, cinnamon, apple, etc are just delish! There are so many unique combinations you can bake up + so many sweet treats to try. So, when Pepperidge Farm asked me if I wanted to participate in their Puff Pastry Challenge – I was thrilled! I’m excited to help showcase a couple of recipes to show how easy it is to achieve “Puffection” this Halloween season- and to start, this pumpkin dessert recipe!
Join Puff Pastry on Facebook for a gallery of delicious recipes + ideas!
Pepperidge Farm asked me to try out a recipe so I chose the Praline-Pumpkin Mousse Cornucopias because Thanksgiving is right around the corner and these would make such a cute little dessert!
The recipe was super easy to make and the cute little cornucopias are oh so delish. My husband and I had a hard time not eating more than one. The pumpkin and praline flavor is perfect (you could also change up the mousse flavor and create your own unique recipe).
6 sugar ice cream cones
Vegetable cooking spray
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tbsp. sugar
1/2 cup milk
1 pkg. (about 3.4 ounces) vanilla instant pudding and pie filling mix
3/4 cup canned pumpkin
3/4 tsp. ground cinnamon
1/2 cup heavy cream
1 cup caramel topping, warmed
1/2 cup toasted chopped pecans
- Heat the oven to 400ºF.
- Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips.
- Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
My finished cornucopias with cute fall napkins! I think I know a treat that will be making my Thanksgiving spread! (and Halloween too). Stay tuned for ANOTHER cute little treat that would be perfect for Halloween coming up super soon!
Yum! Puff Pastry is so great for sweet AND savory treats. Remember to hop over to the Puff Pastry on Facebook for more ideas.
DISCLAIMER: The Puff Pastry Halloween challenge is sponsored by Pepperidge Farm® and materials and/or compensation was provided for this post. All views, opinions, words, and descriptions are my own.
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This is a great project, Courtney! Looks delicious. Now you’ve got me thinking of all the other great recipes with puff pastry!
They look delightful! :)
These look soooo good! Thank you for sharing.
do yoy have to keep refrigerated?
Yes, it’s a chilled dessert. However, it can sit out for about 30 minutes but then you’d want to refrigerate it so the whipped pumpkin mousse doesn’t start to melt.
What a cute idea! Those look delicious!!
this looks great, can’t wait to try this with my grandchildren