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Pumpkin Mousse In Cinnamon Pastry Shells

Pumpkin Mousse In Cinnamon Pastry Shells
  • Prep 15 min
  • Total 30 min
  • Servings 12
Delicate pastry shells filled with sweet pumpkin mousse.
Updated July 15, 2015

Ingredients

  • 2 boxes (10 oz. each) frozen puff pastry shells
  • 3 tablespoons melted butter
  • Cinnamon sugar
  • 1 can (30 oz.) pumpkin pie mix
  • 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
  • 2 teaspoons ground cinnamon
  • 1 cup frozen whipped topping, thawed

Steps

  • 1
    Preheat oven to 400° F.
  • 2
    Place pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.
  • 3
    Beat pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon mousse into each pastry shell. Top with pastry tops. Serve immediately.

Nutrition Information

No nutrition information available for this recipe
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