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Praline-Pumpkin Mousse Cornucopias

Praline-Pumpkin Mousse Cornucopias

3.83 6

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.

serves 6 people

Ingredients

cost per recipe: $11.75

The price is determined by the national average.

  • 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 pumpkin

  • 3/4

    teaspoon ground cinnamon

  • 1/2

    cup heavy cream

  • 1

    cup caramel topping

  • 1/2

    cup toasted chopped pecans

view nutrition info

How to Make It

Step 1

Heat the oven to 400ºF.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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

Step 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.

Step 8

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

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(6)
  • Sunnymelody

    November 24, 2014

    Delicious and simple

    I made this for a thanksgiving dinner and everyone loved them. They are delicious and simple to make

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  • Nubia R.

    January 3, 2014

    Easy and delicious

    This recipe is simple and easy to follow. It also looks and taste great for pumpkin lovers, the only tricky parts is wrapping the puff pastry around the cone.

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  • ANN G.

    February 14, 2012

    Praline-Pumpkin Mousse Cornucopias

    Getting the pastry around the cone was difficult, but the end result looked wonderful. It was a huge hit and it tasted great.

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  • Noralee F.

    November 26, 2011

    Praline-Pumpkin Mousse Cornucopias

    This was a hit at Thanksgiving. Pie is too filling after a big meal but this was just right. Had a little trouble with the crust but it turned out and was really good. I would pipe the filling in as I tried to spoon it in and it didn't go to the bottom of the pastry. Didn't dare force it as the pastry was delicate. I will do better next time but it was delish and will definitely be added to my favorites!

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  • Charles L.

    November 24, 2011

    Praline-Pumpkin Mousse Cornucopias

    These were wonderful! The mousse was light and fluffy. I sprinkled cinnamon on top of the pastry cones in addition to the sugar. They were delicious and were a hit at Thanksgiving!

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