Pumpkin Mousse In Cinnamon Pastry Shells

Delicate pastry shells filled with sweet pumpkin mousse. MORE + LESS -

boxes (10 oz. each) frozen puff pastry shells

tablespoons melted butter

Cinnamon sugar

can (30 oz.) pumpkin pie mix

box (3.4 oz.) vanilla instant pudding and pie filling mix

teaspoons ground cinnamon

cup frozen whipped topping, thawed

Hide Images

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.