Pumpkin Mousse Napoleons

Pumpkin Mousse Napoleons

4 13
LAYERED recipe

Here's a delicious alternative to traditional pumpkin pie. And to make the napoleons look as good as they taste, check out the simple directions for making the striped design on top.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Chill: 30 minutes
  • Cool: 10 minutes
  • Serves: 12

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Layered Recipe

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 cup canned pumpkin

  • 2 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

  • 1/2 cup confectioners' sugar

  • 2 cups whipped topping

  • 1/4 cup chopped pecans

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all.  Place the pastry rectangles onto a baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastries into 2 layers, making 24 in all.

  4. Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl.  Fold in the whipped topping.  Cover and refrigerate for 30 minutes.

  5. Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers.  Garnish with additional cinnamon and confectioners' sugar or whipped topping.

  6. Tip: For a striped garnish, place 1/2-inch strips of wax paper diagonally across the tops of the pastries.  Sprinkle with confectioners' sugar or cinnamon.  Remove the wax paper.

Comments

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Submitted by:
Robin T.
Date: 11/29/2005

5 star rating

"Made it for the holiday and everyone just loved it. There was none left!"

Submitted by:
Harry S.
Date: 12/18/2005

5 star rating

"Made it for my club's holiday party and it went over very well with the people who like pumpkin. I have had several recipe requests already."

Submitted by:
Zoe R.
Date: 6/3/2006

5 star rating

"DAZZLING!!"

Submitted by:
Mayura K.
Date: 12/10/2006

4 star rating

"I used the puff pastry biscuits instead, which made this easier. But the taste was just OK. I had a lot left over."

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