Pumpkin Mousse Napoleons

Campbell's Pumpkin Mousse Napoleons Recipe

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.

At a glance

Prep

20 min.

Total

1 hr. 55 min.

Serves

12

Thaw: 40 min.

Bake: 15 min.

Chill: 30 min.

Cool: 10 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 cup canned pumpkin
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 cups whipped topping
1/4 cup chopped pecans

How to Make It

  • 1

    Heat the oven to 400°F.

  • 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.

  • 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.

  • 4

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

  • 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.

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  • 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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RID#24028

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