Pumpkin Cream Horns
Pumpkin Cream Horns are a simple dessert that’s perfect for the season! You’ll love the light and fluffy filling full of delicious spices!
Servings 12
Equipment
Ingredients
- 1 sheet puff pastry thawed
- 1/2 cup pure pumpkin puree
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1/2 cup powdered sugar
- 8 ounces whipped topping
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Roll out puff pastry into a square. Cut 12 ¾ inch wide strips.
- Wrap each strip around your cream horn mold, starting from the bottom rolling up. Pinch the end on the bottom to close it.
- Place on baking sheet and bake from 15-20 minutes or until golden brown.
- Mix together pumpkin, cinnamon, sugar and whipped topping. Set aside.
- Remove from mold before the pastry cools or it will stick to your cone.
- When completely cooled, pipe the cream into the horn.
- Serve and ENJOY!
Video
Notes
** YOU CAN USE SUGAR CONES WRAPPED UP IN FOIL IF YOU DON"T HAVE MOLDS! if using sugar cones: Wrap sugar cones with aluminum foil. Spray with non stick cooking spray. Then wrap the pastry around the cone starting from the bottom to the top.
TO MAKE YOUR OWN WHIPPED CREAM:
Ingredients:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1/2 cup pure pumpkin puree
Nutrition
Serving: 1