Praline Pumpkin Mousse Cornucopias

Name: Praline Pumpkin Mousse Cornucopias
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters canned pumpkin; 237 milliliters caramel topping, warmed; 6 servings All-purpose flour; 1 teaspoons ground cinnamon; 118 milliliters heavy cream; 6 sugar ice cream cones; 96 grams package vanilla instant pudding and pie filling mix; 118 milliliters milk; 118 milliliters toasted chopped pecans; 490 grams 1/2 package Pepperidge Farm® Puff Pastry Sheets, thawed; 2 Tbsps sugar

Praline Pumpkin Mousse Cornucopias requires approximately 1 hour and 35 minutes from start to finish. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains about 10g of protein, 46g of fat, and a total of 815 calories. Head to the store and pick up pumpkin, milk, heavy cream, and a few other things to make it today.

Instructions

Heat the oven to 400 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Wrap

Equipment you will use

Aluminum Foil

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface.

Ingredients you will need

All Purpose Flour

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.

Ingredients you will need

Cooking Spray

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.

Equipment you will use

Baking Sheet

Bake for 15 minutes or until the pastries are golden brown.

Equipment you will use

Oven

Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.

Equipment you will use

Baking Sheet

Wire Rack

Aluminum Foil

Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.

Ingredients you will need

Pudding Mix

Cinnamon

Pumpkin

Milk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Whipped Cream