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Pumpkin Mousse Napoleons

Pumpkin Mousse Napoleons

4.67
(3)

Here's a delicious alternative to traditional pumpkin pie. And to make the napoleons look as good as they taste, check out the simple directions for making the striped design on top.

serves 12 people

Ingredients

cost per recipe: $6.45

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    cup pumpkin

  • 2

    teaspoons ground cinnamon

  • 1/4

    teaspoon ground nutmeg

  • 1/2

    cup confectioners' sugar

  • 2

    cups whipped topping

  • 1/4

    cup chopped pecans

view nutrition info

How to Make It

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all.  Place the pastry rectangles onto a baking sheet. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastries into 2 layers, making 24 in all.
Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl.  Fold in the whipped topping.  Cover and refrigerate for 30 minutes. Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers.  Garnish with additional cinnamon and confectioners' sugar or whipped topping.
Step 1

Heat the oven to 400°F.

Step 2

Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all.  Place the pastry rectangles onto a baking sheet.

Step 3

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastries into 2 layers, making 24 in all.

Step 4

Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl.  Fold in the whipped topping.  Cover and refrigerate for 30 minutes.

Step 5

Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers.  Garnish with additional cinnamon and confectioners' sugar or whipped topping.

Recipe Tips

  • Tip: For a striped garnish, place 1/2-inch strips of wax paper diagonally across the tops of the pastries.  Sprinkle with confectioners' sugar or cinnamon.  Remove the wax paper.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(3)
  • perry-werks

    December 11, 2006

    Pumpkin Mousse Napoleons

    I used the puff pastry biscuits instead, which made this easier. But the taste was just OK. I had a lot left over.

    Was this helpful?

    (0) (0)
  • pkbraun

    December 18, 2005

    Pumpkin Mousse Napoleons

    Made it for my club's holiday party and it went over very well with the people who like pumpkin. I have had several recipe requests already.

    Was this helpful?

    (0) (0)
  • cheril

    November 29, 2005

    Pumpkin Mousse Napoleons

    Made it for the holiday and everyone just loved it. There was none left!

    Was this helpful?

    (0) (0)

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