Calendar Recipe Box Shopping List Address Book
      
 
 

Source: Campbell's Recipes
Tagged With: 6 servings
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.
Rating:
Read Reviews(0)
Rate This Recipe
Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
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




Heat the oven to 400ºF.
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.
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.
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.
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.
Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
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.
Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.





Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Fudge Almond Layer Cake
Source: America's Favorite Food Associations
Rating:
Read Comments


View the full recipe


Dark Chocolate Ruffle Cake
Source: FamilyTime Favorites
Rating:
Read Comments

A rich and elegant four-layer, sour cream chocolate cake, covered with a sheath of dark chocolate and topped with a fancy chocolate ruffle or chocolate curls, is always a hit!
View the full recipe

Read the Label!
Take time to read the nutrition label on the foods you buy. You will be glad you did.
View Full Article

Top Ten Fruits and Vegetables
Eat more fruits and veggies for good health!
View Full Article

What to Pour
If you're planning a party, we can help you select the beverages!
View Full Article

How to Give a Perfect Baby Shower
Keep it simple and make the shower just right for the expectant mom.
View Full Article

Perfect Pasta Salad
Summer days are salad days. Pasta salads are diverse and filling enough to be a light meal!
View Full Article

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//