Name: Praline-Pumpkin Mousse Cornucopias Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 20 min
Yield: 6
Cuisine: French
Ingredients: ½ pkg Pepperidge Farm® Puff Pastry Sheets; 6 sugar ice cream cones; vegetable cooking spray; 2 tbsp sugar; ½ cup milk; 1 pkg vanilla instant pudding and pie filling mix; ¾ cup pumpkin; ¾ tsp ground cinnamon; ½ cup heavy cream; 1 cup caramel sauce; ½ cup pecans

Photos of Praline-Pumpkin Mousse Cornucopias Recipe

How To Make Praline-Pumpkin Mousse Cornucopias

Impress friends and family with this bakery-quality cornucopias recipe. The pastry is filled with a fall-appropriate mousse that mixes pumpkin and praline.

Preparation: 25 minutes

Cooking: 15 minutes

Thaw Time: 40 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

½pkgPepperidge Farm® Puff Pastry Sheets,(1 sheet)
6sugar ice cream cones
vegetable cooking spray
2tbspsugar
½cupmilk
1pkgvanilla instant pudding and pie filling mix
¾cuppumpkin,canned
¾tspground cinnamon
½cupheavy cream
1cupcaramel sauce,prepared
½cuppecans,toasted and chopped

Instructions

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400 degrees F. Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity.
Spray the foil cones with the cooking spray. Unfold the pastry sheet on a lightly floured 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, 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 seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the 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 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 sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

Nutrition

Calories: 511.19kcal
Fat: 22.27g
Saturated Fat: 7.62g
Monounsaturated Fat: 10.24g
Polyunsaturated Fat: 3.24g
Carbohydrates: 77.01g
Fiber: 2.01g
Sugar: 24.52g
Protein: 5.06g
Cholesterol: 29.75mg
Sodium: 525.69mg
Calcium: 85.38mg
Potassium: 201.18mg
Iron: 1.44mg
Vitamin A: 167.86µg
Vitamin C: 1.69mg

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