Reviewed: Dec. 3, 2012

Easy to follow directions to a beautiful delicious desert. I did add a few other spices (cloves and nutmeg) but I am sure this would have been just as good without.

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Reviewer:

~*ArmyWifeyDebbie*~

Cooking Level: Expert

Home Town: Raeford, North Carolina, USA

Living In: El Paso, Texas, USA

Reviewed: Dec. 1, 2012

My family really enjoyed these pastries - and they were delicious! But personally, just too much work for a dessert. Definitely a "presentation" course. I will keep it in mind for when I really want to impress someone.

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Reviewer:

Cwby2nz

Cooking Level: Intermediate

Home Town: Los Lunas, New Mexico, USA

Living In: Idaho Falls, Idaho, USA

Reviewed: Nov. 30, 2012

Loved this except the fact that my filling came out a little runner than I thought it would. I hope to make this again with less milk.

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Reviewer:

CoOkInGnUt

Cooking Level: Expert

Home Town: Elk City, Oklahoma, USA

Reviewed: Nov. 30, 2012

The outcome is well worth the effort and a great way to use up extra cones or puff pastry if you have it. It is quite time intensive though but a nice "wow" dish for a special meal.

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Reviewer:

Kristen Kelley

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Living In: Royal Palm Beach, Florida, USA

Reviewed: Nov. 30, 2012

Loved this! Super easy to put together but it looks and tastes like you spent a lot of time on it. We really liked the pumpkin mousse. I sprinkled cinnamon sugar on the pastry. Skipped the pecans. I would definitely make these again.

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Reviewer:

Rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 27, 2012

This recipe was relativly easy and so delicious. I made 10 of them so doubles the mousse recipe..My family loved eating the leftovers..and so did I. hehe I had some homemade caramel left from Halloween...so melted that, added pecans and a little caramel syrup. It worked awesome.

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Reviewer:

Lillydee

Cooking Level: Expert

Home Town: Reno, Nevada, USA

Living In: Citrus Heights, California, USA

Reviewed: Nov. 27, 2012

Wonderfully decadent! Rich and delicious. It may look like a complicated dessert, but the recipe was actually quite easy.

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Reviewer:

Cookie734

Home Town: Long Island, New York, USA

Reviewed: Nov. 27, 2012

Looks great with little effort. I made the pastry horns the night before and kept them in an airtight container. I made the mousse the next morning and kept that in the fridge. Before serving, I quickly heated the horns in a 350 degree oven to crisp them up a bit and then let them cool. I filled the pastries with the mousse using a ziploc bag that I had cut a corner from and it worked perfectly. It got rave reviews and was a nice alternative to pumpkin pie.

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Reviewer:

monanncel

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Reviewed: Nov. 24, 2012

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!

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Reviewer:

jennbo

Cooking Level: Intermediate

Living In: Cleveland, Tennessee, USA

Reviewed: Nov. 23, 2012

Super tasty, impressive yet easy. I suggest you refrigerate the mousse a little while before filling the cornucopias so it doesn't want to fall out-it worked for me! The mousse itself is divine, and given the expense of puff pastry (it was $6 a box!!!), I would probably make the mousse again as a stand-alone dessert and save the cornucopias for Thanksgiving and double the recipe for 12 to use the whole box of pastry. Or if you're really good, make your own pastry. The video made making these a breeze-I also cut my pastry with a pizza wheel as shown.

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