Praline-Pumpkin Mousse Cornucopias


Here's a luscious, bakery-style fall dessert that's really easy to make. It features flaky puff pastry cones filled with pumpkin-cinnamon cream and drizzled with a caramel-pecan sauce.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 15 minutes
  • Cool: 15 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 15



  • 6 ea. sugar ice cream cones

  • 2 tbsp. all-purpose flour

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

  • 2 tbsp. sugar

  • 1/2 cup reduced fat (2%) milk

  • 1 pkg. (about 3.4 ounces) instant vanilla pudding and pie filling mix

  • 3/4 cup pumpkin

  • 3/4 tsp. ground cinnamon

  • 1/2 cup heavy cream

  • 1 cup caramel topping

  • 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 vegetable 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.

Watch a how-to demonstration of this recipe technique.


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


Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.


  • VIEW:
  • Is there anything more tantalizing?

  • Toasting pecans gives them a more intense, nutty flavor. You can toast them in just a few minutes by heating them in a skillet.

On Social Media, Use #Puffpastry

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Submitted by:
Cindy C.
Date: 11/21/2011

3 star rating

"Looks wonderful, but you need a video on this one dealing with the cone!!"

Submitted by:
Heather C.
Date: 11/24/2011

4 star rating

"These were wonderful! The mousse was light and fluffy. I sprinkled cinnamon on top of the pastry cones in addition to the sugar. They were delicious and were a hit at Thanksgiving!"

Submitted by:
Celia R.
Date: 11/25/2011

3 star rating

"This was a hit at Thanksgiving. Pie is too filling after a big meal but this was just right. Had a little trouble with the crust but it turned out and was really good. I would pipe the filling in as I tried to spoon it in and it didn't go to the bottom of the pastry. Didn't dare force it as the pastry was delicate. I will do better next time but it was delish and will definitely be added to my favorites!"

Submitted by:
Melissa W.
Date: 2/14/2012

3 star rating

"Getting the pastry around the cone was difficult, but the end result looked wonderful. It was a huge hit and it tasted great."

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