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.

At a glance

Prep

25 min.

Total

1 hr. 35 min.

Serves

Thaw: 40 min.

Bake: 15 min.

Cool: 15 min.

Made With

Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

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

How to Make It

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 the 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.