I found the inspiration for this on the Pepperidge Farms
website. This is a “mash-up” of two
different recipes on their site. I made
them for dessert at a dinner party. They’re
so pretty and equally as delicious. They
were a huge hit!
Ingredients:
Package of
Pepperidge Farms Puff Pastry Cups – cooked according to package instructions
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 cup heavy
cream
1/2 cup
caramel topping (I used Mrs. Richardson’s)
1/2 cup
toasted chopped pecans
Directions:
Cook the puff pastry cups according to package
instructions. Allow to cool.
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 medium peaks form.
Fold approximately two-thirds of the whipped cream into the
pumpkin mixture. Reserve remaining
whipped cream as topping for the cups.
Refrigerate the mousse and whipped cream until ready to assemble.
When ready to serve - pipe the pumpkin mousse mixture into
the pastry cups. Top with a dollop of
whipped cream.
Place a small amount of the caramel topping onto each
individual dessert plate.
Put the filled
puff pastry cup onto the caramel topping.
Drizzle the mousse cup with more caramel topping and scatter some of the
toasted pecans around the plate and onto the cup.
