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Pumpkin Mousse In Cinnamon Pastry Shells

Pumpkin Mousse In Cinnamon Pastry Shells

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  • Prep 15min
  • Total30min
  • Servings12

Delicate pastry shells filled with sweet pumpkin mousse.MORE+LESS-



boxes (10 oz. each) frozen puff pastry shells


tablespoons melted butter


can (30 oz.) pumpkin pie mix


box (3.4 oz.) vanilla instant pudding and pie filling mix


teaspoons ground cinnamon


cup frozen whipped topping, thawed


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  • 1

    Preheat oven to 400° F.

  • 2

    Place pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.

  • 3

    Beat pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon mousse into each pastry shell. Top with pastry tops. Serve immediately.

Nutrition Information

No nutrition information available for this recipe

Kitchen Tested Recipes

Pretty in Pumpkin
Tempting tarts, tortes, pies and butters.

(Family Features) - How do you create special holiday desserts thatlook as great as they taste? By giving your favorite recipes a simple twist which is as pleasing to the eye as it is to the palette.

Start with versatile and easy to use canned pumpkin, with its mellow, sweet flavor which pairs especially well with citrus, spices, chocolates and nuts. Then, add your own simple touch to dress-up your pumpkin desserts.

Simply drizzle a ribbon of melted chocolate over a pumpkin tart. Or spoon a sweet, cinnamon-scented pumpkin mousse into puff pastry shells. Decorate a layer pumpkin torte with fragrant curls of fresh orange rind. Finish off a pumpkin pie with orange-flavored cream topping. These simple additions make your dessert even more perfect for the holiday table.

For an easy but attractive Thanksgiving dessert gift giving idea, decorate a jar of pumpkin butter with a festive piece of fabric and ribbon to present with a loaf of pumpkin bread to your favorite hostess or teacher.

For even more holiday recipe ideas - including moist and delicious pumpkin bread, perfect for gift-giving, visit

Zesty Cream Topped Orange Pumpkin Pie
Recipe makes 8 servings

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix
2/3 cup (5-fluid-ounce can) Nestlé Carnation Evaporated Milk
2 large eggs, lightly beaten
2 1/2 teaspoons grated orange peel, divided
1 1/4 cups sour cream
2 tablespoons granulated sugar

PREHEAT oven to 425°F. Place pie shell in pan on baking sheet.

COMBINE pumpkin pie mix, evaporated milk, eggs and 1 teaspoon orange peel in large bowl. Pour into pie shell.

BAKE 15 minutes. Reduce oven temperature to 350°F. Bake 50 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack 10 minutes.

COMBINE sour cream, sugar and remaining 1 1/2 teaspoons orange peel in medium bowl. Carefully spread over top of pie.

BAKE an additional 8 minutes. Cool on wire rack 1 hour. Refrigerate 2 hours.

Pumpkin Cheesecake Tart
Recipe makes 12 tarts

2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup Libby's 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons Nestlé Toll House Semi-Sweet Chocolate Morsels (optional)

PREHEAT oven to 325°F. Line 12-muffin pan with paper cups.

COMBINE cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each paper cup. Bake 5 minutes.

BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs beat well. Pour into muffin cups, filling 3/4 full.

BAKE 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan refrigerate. Garnish with sour cream. If desired, place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag squeeze to drizzle over tarts.

Pumpkin Torte With Orange Cream Filling
Recipe makes 12 servings

1 package (18.25 ounces) yellow cake mix
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix, divided
3 large eggs
1/4 cup vegetable oil
2/3 cup(5-fluid-ounce can) Nestlé Carnation Evaporated Milk
2 tablespoons cornstarch
3 tablespoons orange-flavored liqueur (such as Grand Marnier) or orange juice, divided
1 1/2 cups frozen whipped topping, thawed
Orange rind curls (optional)

PREHEAT oven to 350°F. Grease two 8- or 9-inch-round cake pans.

BEAT cake mix, 1 1/2 cups pumpkin pie mix, eggs and oil in large mixer bowl 2 minutes. Spoon into prepared pans.

BAKE 25 to 30 minutes or until wooden pick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes remove to wire racks to cool completely.

MEANWHILE, WHISK together evaporated milk and cornstarch in medium, heavy-duty saucepan. Stir in remaining pumpkin pie mix and 1 tablespoon liqueur. Heat to boiling over medium heat, stirring constantly. Boil 1 minute or until thickened remove from heat. Cover cool to room temperature.

SPRINKLE remaining 2 tablespoons orange liqueur over tops of cakes. Cut layers in half horizontally. Spread about 3/4 cup filling between each layer. Spread top of cake with whipped topping and garnish with orange curls, if desired. Store in refrigerator.

Pumpkin Mousse in Cinnamon Pastry Shells
Recipe makes 12 servings

2 packages (10 ounces each) frozen puff pastry shells
3 tablespoons melted butter
Cinnamon sugar*
1 can (30 ounces) Libby's Easy Pumpkin Pie Mix
1 box (3.4 ounces) vanilla instant pudding and pie filling mix
2 teaspoons ground cinnamon
1 cup frozen whipped topping, thawed

PLACE pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.

BEAT pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon about 1/3 cup pumpkin mousse into each pastry shell. Top with pastry tops. Serve immediately.

*For cinnamon sugar: Combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in small bowl.

One-Step Pumpkin Butter
Recipe makes about 40, 1-tablespoon servings

1 can (30 ounces) Libby's Easy Pumpkin Pie Mix

EMPTY pie mix into medium, heavy-duty saucepan. Bring to boil reduce heat to low. Cook, stirring frequently, 40 to 45 minutes. Let cool at room temperature 1 hour. Store in airtight container(s) in refrigerator up to 2 months. Makes about 2 1/2 cups.

Serve pumpkin butter with buttermilk biscuits, pumpkin bread, corn muffins, gingersnaps or hot cereal.

NOTE: For a great gift idea, after adding pumpkin butter to jar, seal with lid and decorate with fabric and ribbon.

SOURCE: These recipes are courtesy of Libby's Pumpkin

What about this?

Want a simple, yet elegant fall dessert recipe? Like the flavors of pumpkin pie, but don’t have the time to make and bake a pie? Don’t want to spend a lot of time in the kitchen, but want a pleasing pumpkin dessert for Thanksgiving? Want a dessert that you can pretty much make a head of time? If you answered yes to any of these questions, you need to check out this recipe! Using store bought puff pastry and canned pumpkin puree, the only hard part about this recipe is waiting the two hours it takes to chill the pumpkin mousse!

Pumpkin Mousse in Puff Pastry Shells
Adapted from a recipe by Chef Claudia Fleming, Gramercy Tavern

1 pkg. Pepperidge Farm Frozen Puff Pastry
1 tsp. unflavored gelatin
1 cup canned, unsweetened pumpkin puree
3 tbsp. granulated sugar
2 tbsp. dark brown sugar
2 tbsp. plus 1/2 cup heavy cream, divided use
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
Pinch of cloves
Whipped cream for garnish, optional

1. Bake puff pastry shells according to package directions. Cool. Remove centers.

2. Sprinkle gelatin over 1 tablespoon of water in a microwave-safe cup. Let stand 5 minutes to soften. Microwave on HIGH 10-15 seconds or just until dissolved.

3. Mix pumpkin, granulated and brown sugars, 2 tablespoons cream, cinnamon, nutmeg, salt and cloves. Heat to a boil. Remove from heat and whisk in gelatin. Cool completely.

4. Beat remaining cream in a mixing bowl until soft peaks form. Fold into pumpkin mixture. Refrigerate until mixture is set, about 2 hours.

5. Spoon pumpkin mousse into pastry shells. Serve with fresh cranberry sauce, if desired.

Linnell’s Notes:
The pumpkin mousse can be easily made ahead, but the pastry shells will taste better and have a flakier texture if baked the same day as serving.

Although, you could spoon the mousse into the pastry shells, I chose to pipe it in. Instead of using a pastry bag, I used a sandwich-sized, zip-type plastic bag. By cutting less than a half-inch off one of its corners, I was able to insert a coupler and a pastry tip into that corner of the bag. After filling the bag half full with the pumpkin mousse, I piped the mousse into the shells.

Instead of using fresh cranberry sauce as garnish, I whipped up a little extra whipping cream (adding a little powdered sugar while I was whipping it to sweeten the cream) and put a dollop of it on top of the mousse. I finished it off with a light sprinkle of ground cinnamon. Chopped candied ginger sprinkled on top of the cream would also be a nice finishing touch.

The next time I make this I will add a little orange zest to the pumpkin mousse mixture and perhaps add a little less nutmeg.

Recipe Summary

  • 2 3/4 cups sugar
  • 2 1/4 cups milk
  • 1 1/2 cups canned pumpkin puree
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 5 large whole eggs
  • 2 large egg yolks
  • 2 teaspoons pure vanilla extract
  • All-purpose flour, for dusting
  • Pate Brisee for Plum Crumb Pie
  • 1 cup whipped cream, or creme fraiche (optional)

Have ready eight 4-inch metal pie pans, and prepare an ice-water bath.

In a small saucepan, combine 2 cups sugar and 1 cup water set over medium-high heat. Cook, stirring, until sugar has dissolved. Cover, and bring to boil cook until condensation washes down sides. Remove cover boil until syrup turns deep amber in color. Quickly submerge pan in ice-water bath.

Working quickly, divide caramel among the pie pans swirl each to coat bottom. Set aside to cool.

Heat oven to 325 degrees. Pour milk into a saucepan, and set over high heat. Bring just to a boil set aside.

In a large bowl, combine pumpkin puree, remaining 3/4 cup sugar, ginger, nutmeg, cinnamon, salt, whole eggs, and egg yolks. Mix in vanilla and warm milk pass through fine sieve, discarding solids. Divide mixture among pie pans, filling two-thirds full. Transfer pie pans to a roasting pan.

Loosely drape piece of foil over top of roasting pan, transfer to oven, and add enough boiling water to the roasting pan to come halfway up sides of pie pans (always fill roasting pan with boiling water after transferring to oven, to avoid burning). Bake until centers are nearly set -- a thin-bladed knife inserted into centers should come out clean -- 60 to 65 minutes. Transfer roasting pan to wire rack to cool. Remove flans from water, and dry bottoms of pie pans. Cover with plastic wrap, and refrigerate flans overnight.

Heat oven to 375 degrees. Have ready four 5-inch flan rings or fluted tartlet tins line two baking sheets with parchment. On a lightly floured surface, roll out pate brisee to an 1/8-inch thickness. Cut out eight 7-inch circles. Ease a circle into each flan ring, letting excess drape over top. Fit dough into bottom corners of rings, using knuckles to work dough from top down, not from the center out. Using a rolling pin, roll over tops of rings, creating neat tops and removing any excess dough. Prick bottom of each shell several times with a fork. Transfer shells to baking sheets, and chill 30 minutes.

Line shells with foil, and fill with pie weights or dried beans. Bake 20 minutes, and remove foil and weights. Bake until shells are golden brown, 2 to 4 minutes more. Transfer baking sheets to a wire rack, and let shells cool, 1 hour. Remove shells from rings.

When ready to serve, place shells on 4 dessert plates. Unmold flan by running a knife carefully around edge of pan, and invert it over a shell caramel sauce will flow, filling shell. Repeat with remaining shells and flan. Top with whipped cream or creme fraiche, if desired.

Cinnamon Mousse Tarts

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True confession time: these were supposed to be a Cinco de Mayo dessert. The shells are made with Mexican chocolate, the mousse filling is flavored with lots of cinnamon…it was all going to be so perfectly appropriate and on-theme. But, you know, baking and photographing food is only one part of this whole blogging dealio.

The second part, the writing up the recipe part, what some wise souls might consider the actual blogging part? It turns out that’s equally important, and that’s exactly the area where I always fall behind. If anyone has any leads on bright-eyed college students who want to write up recipes and do thankless administrative work in exchange for cookies, please do have them call me.

But I’m not even bothered about the tardiness, because you know what’s better than a Cinco de Mayo dessert? A Diecisiete de Mayo dessert, that’s what. (Boom, how you like my hastily-googled Spanish now?)

Okay, that’s totally not a thing. But these tarts are so good, they don’t deserve to be treated like a seasonal, once-a-year dessert anyhow. You can—and should!—enjoy them on diecisiete de Mayo, veintidós de Diciembre, and every day in between.

Mexican chocolate is a peculiar beast. It has a subtly spicy flavor and a slightly grainy texture that lingers in this tart dough. When you taste the chocolate on its own, you might not be convinced that you want to pair it with something elegant like a mousse. But that slight grittiness just serves to make the dough crunchier, and it becomes the perfect cookie-like contrast to the smooth, silky mousse inside the shell. I liked letting the cinnamon flavor shine, but if you are a fan of spicy desserts, you could add a pinch of cayenne to the tart dough to bring just a little heat.

The mousse, quite frankly, needs the chocolate just as much as the chocolate needs the mousse. The mousse is white chocolate-based, meaning it’s fairy sweet on its own. I love the strong cinnamon and vanilla flavor, but I don’t think I could eat a whole bowl of it without adding something crunchy and a little less sweet. (Is this the part where I confess I made extra mousse and ate it on top of graham crackers? No? Well, carry on then.) And as long as I’m throwing out recipe variations, I think the filling could handle a nice shot of almond flavor as well, either from an extract or from a dash of amaretto.

I topped the tarts with a few chocolate truffles, and a decorative chocolate curl. I wanted the curls to resemble cinnamon sticks, so I purposefully made them a little rough to give them more of a “rolled tree bark” texture. If you’d like to make “Chocolate Cinnamon Sticks” of your own, here’s a quick tutorial:

chocolate candy coatingbench scraperoffset spatula

Pumpkin Mousse

It happens to the best of us. You plan the perfect holiday dessert. You go to four different grocery stores to get the ingredients. Maybe you even order something online. You’re so excited to share your kitchen prowess with your family and friends, and then…something goes horribly wrong. The pie doesn’t set. The souffle falls as soon as the oven door opens. The cake doesn’t rise. And what are you left with? The dregs of all the ingredients you worked so hard to find, just enough to be completely useless if you want to remake your failed creation. Your own dashed hopes. Oh, and no dessert.

If you’re like me, and this happens to you often enough that you always, always have to have a backup plan, this is for you. This is your five-minute, failsafe, “look what I just whipped up!” backup dessert. This warmly spiced pumpkin mousse, made creamy with silken tofu and sweetened with maple syrup, can be served in individual ramekins, or spooned into miniature pie or pastry shells and topped with whipped cream for a makeshift pumpkin custard “pie.” It’s also on the lighter side, so it won’t contribute to the almost inevitable post-Thanksgiving dinner sweats.

These days, I avoid dessert disasters by flying down to Florida and enjoying Thanksgiving dinner out with Nor’s family, but I still wanted to share this before I head down there so you have something in your back pocket – and frankly, I think this is good enough to be your first option. But then I’d have to think of a backup plan for the backup plan, and I’m just not that prepared.

Happy Thanksgiving, everyone! Wherever you travel, whatever you make, and whomever you enjoy it with, I hope it’s safe and wonderful.

To get dessert ready quickly at the end of dinner, place the mousse in a disposable piping bag with a star piping tip in the end. When you are ready for dessert, slice off the tip of the plastic bag to expose the tip, twist the top of the bag to squeeze the contents down into the tip and pipe. Being right-handed, I twist and gently squeeze with my right hand and guide the bag with my left.

Mousse and other soft fillings, either sweet or savory, are easy to store and transport in a disposable piping bag. I often use a star piping tip in the size of #865 &ndash #867. These are larger tips than what you usually find at typical stores. They can be purchased at a restaurant supply, pastry supply, or on the web.

Disposable 18&Prime piping bags are available on Amazon or cooking supply stores. I use them not only for piping mousse, but deviled egg filling and even fancy mashed potatoes. They come in handy and are clean and sanitary compared to the old cloth style.

The lightness and flavor of this pumpkin mousse is a nice alternative to more traditional pumpkin desserts. If you try it, please comment and let me know how it worked for you.

Note &ndash I originally shot this photo with white chocolate shells, but I can no longer find them. Pipe it into stemmed glasses to serve.

Adapted from Gourmet Magazine 1998

Related Video

Always a huge hit for Thanksgiving dessert! I serve in demitasse cups usually folks are stuffed by dessert time but they want just a "taste" of pumpkin sumpin'. This does the trick!

I was nervous to make this recipe because of the mixed reviews. I followed the instructions to a T and it turned out well (no lumps, no cooked eggs, etc). The flavor was good, but it did not set into a mousse- as other say, it's more like a whipped pumpkin dessert. There are many, many other recipes for healthier, lighter mousse type desserts and they are way easier to make and taste about the same. I won't be making this recipe again as I don't think the calories are worth it. Check out the mango yogurt mousse on epicurious. It's awesome!

Wow. Just. wow. A waste of three eggs and a can of pumpkin, etc. And, possibly, a burned-out motor on my mixer. For a bowl full of pumpkin mixed with lumps of sugary egg yolk knew better than to continue from that point. Just. wow.

This is a terrible recipe. I had to double the gelatin and it was still soft and un-pipable. The flavor was good but I think the pumpkin is too heavy to make it properly light and fluffy. Greatly disappointed!

I have made this with the ginger snaps and without. Both times it was a hit with guests. It's not a low-calorie dessert but it's much better than a traditional pumpkin pie for TG.

I was disappointed with this recipe. It didn't set up very well and the flavor was a little bland. I put it in a spring form pan with a gingersnap crust. It didn't keep it's shape and I ended up spooning it onto the plate. The only thing that redeemed it was the minced crystalized ginger that I put on top. Won't make it again.

This was just ok, didn't have much flavor.

Tasted like pumpkin mixed with cool whip. Not that impressive.

If you like pumpkin pie, you'll really like this. The gingersnaps really make the dessert, as I didn't have enough to go around for all the glasses, and the mousse by itself was still good, but much better with the ginergernaps.

This is not what I would call a mousse - it is more of a whipped cream creation. The flavor was excellent but definitely not a mousse. I followed the directions. I even saved it for the next day to see if it had to chill more - nope, still more of a whipped cream creation than a mousse.

I really liked this, boyfriend did not. He is not the biggest pumpkin fan, though. I used agar flakes rather than gelatin and added in fresh ginger. Was just thinking this would be so super good with the breakfast crepe recipe elsewhere here, and now I see someone else had the same idea:-)

quite delish. Had the lumping problem, (definately not a novice cook) kept whipping in the kitchen aid, scraped it down, lumps gone. Whipped a full pint of heavy cream, folded in not quite the full amount. Oh man! Was this good! I put the mousse in vanilla pumpkin pie spice crepes. Made dessert crepes, added 1 tsp vanilla and 1 tsp pumpkin pie spice with 2 tbsp sugar. The crepes were not too sweet, a perfect foil for the mousse. Made this for a baby shower and got rave reviews.

This was scrumptious! So easy and so much better than mundane pumpkin pie. I had no trouble whatsoever with the eggs curdling and, if you follow the recipe and put the custard over already simmering water, it certainly won't take the fifteen minutes to reach the desired temperature as mentioned by another reviewer, more like five. I made it a day prior to serving it and it was wonderful. I did take the advice of other reviewers and substituted heath bar bits for the crumbled gingersnaps. SWOON!

Wonderful dessert. Served in chocolate bowls, which resulted in a beautiful (and tasty!) presentation. A great thing about this recipe is the mousse does not separate in the refrig so what is left over can be served the next day! A perfect dessert!

Never tried to make mousse before, followed the instructions carefully and pleased with results! Nice change from icky pumpkin pie.

OK,I got it! This is the how I tweaked this rec I made the pumpkin mixture with the eggs and sugar and spices, beat it well and baked in a corningware for about 45 min on 350º. I let it cool, then beat it again to get it fluffy and folded the whipped cream into it. Tada! Serve it with either the gingersnaps or heathbars or whatever! Guests said it was like biting into autumn heaven. And don't ask why I thought of this rec. in July.

Made this for Christmas Eve and it was delicious. I had no problems with lumps, but, in order to avoid that possibility,would recommend not scraping the bowl much after cooking the eggs as the mixture hardens on the sides of the bowl. I thought this was rather easy for a patient cook -- don't attempt if you're not as cooking egg mixture takes about 15 minutes while constantly wisking. The only thing I would change is maybe cut down the amount of whip cream in the end as Iɽ rather have more of the delicious pumpkin flavor come through. All in all, very good and will certainly make again.

This was AMAZING. I was a little worried about making this after reading some of the bad reviews, but it was totally worth my time! To prevent clumping when you add the pumpkin to the egg mixture, make sure you let the egg mixture cool (very important). The taste and texture were amazing! I used a candy thermometer while whisking, but an intant-read would have made it a lot easier. I will definately make this again!

I just tested this at a dinner party recently, where I had at least a half-dozen desserts--it went in a flash. Kids, adults, everyone scrambled for a spoonful before it was gone. Passed on the gingersnaps and sprinkled the top with chopped Heath bars. Fantastic, and easy easy easy.

A great dessert - very tasty and festive! You can cut the servings in half as this dessert is very rich. Would definitely recommend this dessert for a fall gathering.

I too had a disasterous experience with this recipe. I am so glad I tried it out before the big holiday dinner. The egg mixture took FOREVER to reach 160 degrees. It was golden and smooth when I removed it from the heat but then when I added the pumpkin and spices it glopped up into inedible lumps. No amount of mixing would cure it. The whole thing went into the trash.

What an absolutely horrid dessert! After reading the rave reviews the were posted here, I was excited to try this out BEFORE Thanksgiving, just to be sure that it was a winner. Thank heavens that I did! I followed the instructions to the letter (I am an accomplished cook, not a novice) only to have the yolks turn into lumps when I attempted to beat in the pumpkin puree. What a waste of good ingredients & my time. It just goes to show that one cook's dream can be another cook's worst nightmare. I'm sure I can find a way to make pumpkin mousse on my own, in a manner that will not waste my time or disgust my guests.

we have made this dish several times and it never fails to impress guests. It has a very pretty color, light smooth texture and just looks lovely layered in wine goblets. We usually top with fresh whipped cream. Perfect autumnal dessert.

Just finished making this for the big turkey day tomorrow. My daughters and I had great fun making the recipe. Lots of wisking, crushing, beating, folding, etc. The girls loved licking the bowl (and so did I!).

I served the mousse in hollowed out pumpkin shells (cleaned out the pumpkins and refrigerated shells/caps until time to serve.) Piped the mousse in just prior to serving and topped the mousse with crushed Heath Bar candy instead of the gingersnaps. My guests (and husband) gave it a huge thumbs up for flavor (and for presentation)!

Serving pumpkin mousse

You can serve this healthy pumpkin mousse in whatever container you’d like! Here we served it as a shot glass dessert, which is a fun presentation. We topped it with crunchy pepitas and a dusting of cinnamon. Both Alex and I couldn’t stop eating them! Another topping you could use here is our Pecan Granola, which we used for our pumpkin parfaits recipe. It has fall flavors that would be perfect here.

And if you’d really like to send it over the top…make a second recipe of the Vegan Whipped Cream and add a little dollop to the top.


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 tbsp. sugar
1/2 cup milk
1 pkg. (about 3.4 ounces) vanilla instant pudding and pie filling mix
3/4 cup canned pumpkin
3/4 tsp. ground cinnamon
1/2 cup heavy cream
1 cup caramel topping, warmed
1/2 cup toasted chopped pecans


  1. Heat the oven to 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
  7. 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.
  8. Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

My finished cornucopias with cute fall napkins! I think I know a treat that will be making my Thanksgiving spread! (and Halloween too). Stay tuned for ANOTHER cute little treat that would be perfect for Halloween coming up super soon!

Yum! Puff Pastry is so great for sweet AND savory treats. Remember to hop over to the Puff Pastry on Facebook for more ideas.

DISCLAIMER: The Puff Pastry Halloween challenge is sponsored by Pepperidge Farm® and materials and/or compensation was provided for this post. All views, opinions, words, and descriptions are my own.

Pizzazzerie is a participant in the Amazon Services LLC Associate Programs and other affiliate services. This means that receives a small commission by linking to and other sites at no cost to the readers.


This is a great project, Courtney! Looks delicious. Now you’ve got me thinking of all the other great recipes with puff pastry!

Edible Obsession: Mini Pumpkin Mousse Pies

1. In a food processor, pulse the flour, sugar, and salt until blended. Add the shortening and pulse just until the mix is crumbly. Add the egg and cold water, and pulse just until blended.

2. Divide the dough in two and shape into flat discs. Wrap each one in plastic wrap. Place one in the refrigerator for at least 20 minutes, and the freeze the other for future use!

3. Take your chilled dough out of the refrigerator and roll out to about 1/8” thickness. Using a 2.5” circle cookie cutter cut out as many circles as you can get from the dough.

4. Spray your mini cupcake pan heavily with vegetable spray. Place the dough circles gently into each cavity. Bake in a 350 degree preheated oven for about 12 minutes, or until light golden brown.

5. Immediately after taking the baked mini crusts out of the oven, take a teaspoon and press gently into each crust, pushing them down a bit. The crusts will rise in the oven, and this will help give more room for the pumpkin filling. Let the crusts cool completely, then pop out of the mini cupcake pan.

1. Combine coconut milk, pumpkin puree, sugar, and spices in a medium saucepan. Simmer the mixture over medium heat for about 5 minutes, or until the sugar is no longer grainy. Place in the refrigerator and cool completely.

2. In a stand mixer fitted with a whisk attachment (you could always use a hand mixer as well), whip the heavy cream, powdered sugar and vanilla until soft peaks form.

3. Fold half of your whipped cream into the cooled pumpkin mixture, until fully incorporated. Save the other half for your whipped cream topping.

4. Add your pumpkin mousse into a large piping bag (you don’t need a piping tip) and cut off the corner for the tip. Pipe the mousse evenly into the baked, cooled crust shells.

5. Fill the leftover whipped cream into a piping bag, fitted with a large star-piping tip. In a circular motion, pipe a little heavy cream onto each mini pie. If you’d like a little extra decadence, you can always drizzle the tops, like we did, with caramel!

6. Melt the dulce de leche and heavy cream in the microwave for about 30 seconds just until the consistency is a little thinner. Fill into a piping bag and cut the smallest amount off the tip of the bag. Drizzle the tops of the whipped cream to create a pretty design!


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