Praline-Pumpkin Mousse Cornucopias

Praline-Pumpkin Mousse Cornucopias

Here's a luscious, bakery-style fall dessert that's really easy to make. It features flaky puff pastry cones filled with pumpkin-cinnamon cream and drizzled with a caramel-pecan sauce.
  • thaw: 40 minutes
  • prep: 25 minutes
  • bake: 15 minutes
  • cool: 15 minutes
  • total: 25 minutes
  • Serves: 6

Recipe

Ingredients

  • 6 each sugar ice cream cone
  • 2 tablespoons all-purpose flour
  • 1/2 package of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 tablespoons sugar
  • 1/2 cup reduced fat (2%) milk
  • 1 package (about 3.4 ounces) instant vanilla pudding and pie filling mix
  • 3/4 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 1 cup caramel topping
  • 1/2 cup toasted chopped pecans

Directions

  1. Heat the oven to 400ºF.

  2. Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with vegetable cooking spray.

  3. 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.

  4. 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.

  5. 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.

  6. Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.

  7. 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.

  8. Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

Shapes Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can use a fluted ravioli cutter or cookie cutters to create decorative edges or shapes. To create circles, use a plate, bowl or water glass and trace with a knife.

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

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