Praline Pumpkin Cornucopias
This is a luscious, bakery style fall dessert that's really easy to make.
It has flaky puff pastry cones filled with pumpkin/cinnamon cream drizzled with a caramel/pecan sauce.
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- sugar ice cream cones
- 1/2 pkg
- of a 17.3 oz. pepperidge farms puff pastry - 1 sheets
- 2 Tbsp
- granulated sugar
- 1/2 c
- 3 oz
- pkg. vanilla instant pudding and pie filling
- 3/4 c
- solid canned pumpkin
- 3/4 tsp
- ground cinnamon
- 1/2 c
- heavy cream
- 1 c
- caramel topping,warmed
- 1/2 c
- toasted chopped pecans
1Preheat oven to 400^.
Wrap each cone in foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with cooking spray.
Sprinkle some flour on the work surface. Unfold the pastry sheet on the work space. Cut the sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
2Press the ends of 2 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 cooking spray and sprinkle with 1 teaspoon sugar. Place the cone on it's side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips and cones.
3Bake 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.