Friday, November 30, 2012

Praline-Pumpkin Mousse Cornucopias

Praline-Pumpkin Mousse Cornucopias | by Life Tastes Good is easier to make than it looks!! #Pumpkin #Pastry

This month partnered with Campbell's.  As an Allrecipes' Allstar I was tasked with making some recipes using Campbell's products. There were several recipes from which to choose, such as Quick and Flavorful Veges, Moist and Savory Stuffing, Green Bean Casserole, and Ultra Creamy Mashed Potatoes.  I used several of these for my Thanksgiving Feast, but the most intriguing recipe was the Praline-Pumpkin Mousse Cornucopias, so I saved the best for last! I have used the puff pastry lots in the past, but I've never used it with a mold to make a shape before! I love how creative this is, and my wheels are turning trying to come up with some more shapes to make and fill!

Now, it is no secret that I am not a huge fan of pumpkin flavored things...but my family is, so I'm happy to make anything with pumpkin anytime.  I did like this dessert in that it is very impressive looking (imo), and I love the versatility! You can use any kind of filling you like!  For instance, I would love to use this pastry and fill it with the banana cheesecake filling I use in my Banana Cheesecake Donuts. That would be delicious in these cornucopias if you are not a pumpkin eater :o)

I would also like to sub in cream cheese in place of the whipped topping in the original recipe. I think the tang of the cream cheese would take these to a whole new level of deliciousness.  I love to play around with flavors and look forward to using this recipe in the future many times!

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  • 6 sugar ice cream cones
  • Vegetable cooking spray
  • All-purpose flour
  • 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1 (3.4 ounce) package 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 (see recipe below)
  • 1/2 cup toasted chopped pecans

  1. Heat the oven to 400 degrees F.
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 (recipe below) and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

Caramel Topping
1/2 cup sugar
1/4 cup butter (1/2 stick)
1/2 cup heavy whipping cream, warmed
pinch of salt (to taste)
In a heavy weight saucepan over mid-high heat, heat the sugar until it melts. This will take at about 10 minutes - maybe a little longer. Stir constantly so you don't burn the sugar (that would be bad). Once your sugar is melted you can add the butter. Keep stirring! Stir until you have a beautiful caramel colored smooth sauce. Be patient. It is worth the effort! Once you reach the smooth, caramel colored sauce remove the pan from the heat.  Be sure the cream is warmed all the way through. Add the cream a little at a time (be careful it will steam) and stir until well combined. Keep adding until all the cream is combined.  Salt to taste and enjoy the rich, smooth, creamy goodness.

Praline-Pumpkin Mousse Cornucopias | by Life Tastes Good is easier to make than it looks!! #Pumpkin #Pastry


  1. Ok...You are fired!

    I am trying SOOO hard.

    Ta do not make this easy, girl!

  2. Not ta....YA...

    carry on.

    Can you make something with, oh, maybe water....and spinach?


    1. WAIT!!! No dieting over the HOLIDAYS! That's the LAW!

    2. I guess I should warn you - next Saturday is Holiday Cookie baking in my kitchen. On the 'to bake' list is pecan pie cookies, Cranberry Hootycreeks, Jam Crispies, Cranberry Pistachio Biscotti, & Raspberry Almond Thumbprints.... just to name a few :)


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