Praline-Pumpkin Mousse Cornucopias29 Reviews
- Prep: 25 min
- Cook: 15 min
- Ready In: 1 hr 35 min
“Flaky puff-pastry cones are filled with a creamy cinnamon pumpkin mixture and topped with a drizzle of caramel and chopped pecans in this pretty holiday dessert.” - by Campbell's® Kitchen
Original recipe yields 6 servings
- 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 and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Amount Per Serving (6 total)
- 592 cal
- 25.9 g
- 86.4 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"Lovely presentation for a "special" meal dessert. I agree with the other reviewers that the instructions are very clear about how to make the cornucopias. The foiled cones actually popped out a litt..." See morele bit from the puff pastry while cooking, making them very easy to remove and leaving perfectly-shaped pastry cones. And the pumpkin mousse is light and just delicious. I made the caramel sauce last night, baked the cornucopias and popped them in a zip lock bag, mixed up the mousse this morning, and filled the cones. Followed the recipe to the letter, and the only thing I did differently was sprinkle the cones with a cinnamon-sugar mixture rather than just sugar. These definitely have a little bit of a "wow" factor without a whole lot of effort. Of course, the puff pastry cones are so neutral in flavor that the possibilities for other fillings are unlimited, so let your imagination run wild."
"These are delicious, and do make a beautifully presented dessert! I found it easier to wrap the strips one at a time instead of pinching two together like the directions state. The mousse is heavenl..." See morey! You could serve it alone in a parfait glass with a drizzle of caramel and chopped pecans, but the puffed pastry cornucopia is what makes this a special dessert. Fun for kids (older ones can help make this in the kitchen) and fun for adults as well. I could see this bringing families together and settling feuds in time for the holidays! Haha, really, it's fabulous, thanks for sharing such a neat idea!"
"Crafters will love making this! The directions to this lovely dessert are clear, and it's easy to make, too! I found that regular foil in about 4" wide pieces worked great with the cones that I used ..." See more(Keebler). I did find that at 13 minutes of baking the high points of the cornucopias started browning too much while the rest of the bodies weren't quite done yet, so I quickly covered the tops with foil to keep them from burning. I filled a quart freezer bag with the mousse and cut the corner to fill the cornucopias. I used Trader Joe's wonderful Fleur de Sel Caramel Sauce for the glaze, and I went a little scant on that. Very nice dessert for a special occasion! Thanks for this recipe! It can lead to a variety of variations for future use, and I'll keep the cones for that very purpose!"
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