Monday, October 12, 2009

Pumpkin Mousse Puffs

October and November are the only months of the year I eat or cook pumpkin, so I go a little crazy over pumpkin for a little while before I get tired of it. But it's OK to get tired of it, because I'll be craving it in another year!

Today I wanted something fluffy. I love fluffy food. Makes me feel light and happy. Like walking on sunshine!

I went the easy route today as well. I bought fluffy pastry dough instead of making it. Pepperidge Farm Puff Pastry Sheets to be exact. These things look impressive, but are super duper easy to make.

Pumpkin Mousse Puffs

2 Puff Pastry Sheets
2 cups heavy whipping cream
1 package vanilla pudding
1 cup milk
1/2 cup pumpkin
1/2 teaspoon pumpkin spice seasoning
Butter for brushing

De-thaw the puff pasty sheets for about 40 minutes. Cover in thin layer of flour on each side. Cut in 9 square sections. Cook on cookie sheet for 15 to 20 minutes at 350 degrees. Let cool completely

For filling:

Mix 2 cups of heavy whipping cream until it forms stiff peaks. Divide in half. Mix together pumpkin, pumpkin spice mix, pudding and 1 cup milk. Fold this into half of the whipped cream. (Don't mix, just fold)

For a little sweeter layer add a dash of powdered sugar to the other half of the whipped cream.

Cut a pastry square in half. Add a spoonful of the pumpkin mixture and then a spoonful of the whipped cream. You can double decker them, or them as single pastries.


Holly said...


Kara said...

Um, holy moly. I know what I will be doing tomorrow.

Beth said...

This one looks easy enough for me! I'll definitely try this!