Recipe by Campbell's® Kitchen
"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."
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sugar ice cream cones
Vegetable cooking spray
1/2 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets, thawed
1 (3.4 ounce) package
vanilla instant pudding and pie filling mix
caramel topping, warmed
toasted chopped pecans
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 little 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.
This was just ok for us. We didn't love the instant pudding flavor it left behind. If I make again I will make them with pastry cream.
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 heavenly! 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 (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!
FANTASTIC!!! The idea of using the sugar cones to make the 'cornucpias' is absolute genius, and worked perfectly. The mousse filling is to die for, and I could've eaten the entire bowl, lol, but I'm glad I didn't! These look like a dessert that you may have to spend a lot of time on, but it really couldn't be easier. These will definitely be making an appearance on my Thanksgiving dessert table, not only this year, but from now on~YUM! Thanks for sharing. :)
This dessert is so beautiful! I just loved the presentation. It actually is a lot easier than it looks. When I looked closely at the ingredients I realized I actually had everything but the cones, heavy cream, and puff pastry. Puff pastry is pricey, but the recipe uses only 1 of the 2 sheets in the pack. I layed it out on a Silpat sheet and dusted both sides with flour as suggested. It was very easy to work with, to cut and shape. I realized too late that the cones were only used as a mold. Although, they do work great and the puff pastry pops right off immedietly, cream horn molds would have worked well too. I forgot the sugar topping until the last 7 minutes of cooking. I quickly sprinkled 1 Tblsp on them, and popped them back in the oven, and it worked fine. I used a 1M tip to pipe the pumpkin mousse and it was perfect for filling them quickly and easily. I had bottled Hershey's caramel syrup and didn't want to go out and buy something thicker, in a jar or make something, so I just used that. It was less of a drizzle, but worked fine for me. I also, didn't bother to toast the nuts. I personally, find them bitter when done that way. It saved time too. I would be happy taste and appearance wise to serve this to a small dinner party, especially for Fall or Thanksgiving.
This was a great way to use up pumpkin pie leftovers - turning it into mousse! That being said, I wish all the ingredients had been fresh instead of processed. I didn't think I could assemble a dessert like this, and I did!
Excellent! My 5 yr old niece helped wrap the cones. Very impressive simple dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Praline-Pumpkin Mousse Cornucopias
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 233
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