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Source: Campbell's Recipes
Tagged With: 6 servings
Pumpkin Mousse in Puff Pastry Shells
Convenient and tasty puff pastry shells are filled with a spicy, rich pumpkin cream. These individual desserts add an elegant ending to any meal.
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Serves: 6 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
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1 teaspoon unflavored gelatin
1 tablespoon water
3 tablespoons granulated sugar
2 tablespoons dark brown sugar
2 tablespoons heavy cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground cloves
1/2 cup heavy cream
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Fresh cranberry sauce




Sprinkle the gelatin over the water in a microwave-safe cup and let stand for 5 minutes. Microwave on HIGH for 10 seconds or just until the gelatin is dissolved.
Stir the pumpkin, granulated sugar, brown sugar, 2 tablespoons heavy cream, cinnamon, nutmeg and cloves in a 2-quart saucepan and heat to a boil over medium heat. Remove the saucepan from the heat and whisk in the gelatin. Cool the mixture completely.
Beat 1/2 cup heavy cream in a large bowl with an electric mixer on high speed until soft peaks form. Gently fold the whipped cream into the pumpkin mixture. Refrigerate for 2 hours or until the pumpkin mousse is set.
Divide the pumpkin mousse evenly among the pastry shells. Serve with the cranberry sauce, if desired.
Ingredient Note: Use the leftover canned pumpkin to make pumpkin pancakes! Just stir the pumpkin and a dash of pumpkin pie spice into your favorite pancake batter.





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