Ingredients for Praline Pumpkin Mousse Cornucopia
- 1 sheet (14.1 oz) Pepperidge Farm Puff Pastry, thawed
- Sugar Ice Cream Cones
- Vegetable Oil Cooking Spray
- Sugar
- Milk
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Canned Pumpkin
- Ground Cinnamon
- 2 cups heavy cream, cold
- Caramel Sauce
- Pecans
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How to Make Praline Pumpkin Mousse Cornucopia
- Preheat oven to 375°F (190°C). Prepare puff pastry according to package directions.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, brown sugar, pumpkin pie spice, and vanilla extract until smooth.
- In a separate bowl, beat heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until just combined.
- Carefully spoon the pumpkin mousse into the prepared puff pastry cornucopias.
- Bake for 20-25 minutes, or until the pastry is golden brown and the mousse is set.
- Let cool slightly before dusting with powdered sugar and serving. Garnish with chopped pecans or pralines for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
95g
Fat
48g
Carbs
29g