Pumpkin Mousse Napoleons
Here's a delicious alternative to traditional pumpkin pie. And to make the napoleons look as good as they taste, check out the simple directions for making the striped design on top.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
1 cup pumpkin
2 teaspoons ground cinnamon
0.25 teaspoon ground nutmeg
0.5 cup confectioners' sugar
2 cups whipped topping
0.25 cup chopped pecans
1 cup pumpkin
2 teaspoons ground cinnamon
0.25 teaspoon ground nutmeg
0.5 cup confectioners' sugar
2 cups whipped topping
0.25 cup chopped pecans
Instructions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all. Place the pastry rectangles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 24 in all.
Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the whipped topping. Cover and refrigerate for 30 minutes.
Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers. Garnish with additional cinnamon and confectioners' sugar or whipped topping.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all. Place the pastry rectangles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 24 in all.
Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the whipped topping. Cover and refrigerate for 30 minutes.
Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers. Garnish with additional cinnamon and confectioners' sugar or whipped topping.
Pumpkin Mousse Napoleons
Here's a delicious alternative to traditional pumpkin pie. And to make the napoleons look as good as they taste, check out the simple directions for making the striped design on top.
Directions
Print
Heat the oven to 400°F.Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all. Place the pastry rectangles onto a baking sheet.Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 24 in all.Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the whipped topping. Cover and refrigerate for 30 minutes.Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers. Garnish with additional cinnamon and confectioners' sugar or whipped topping.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed1 cup pumpkin2 teaspoons ground cinnamon0.25 teaspoon ground nutmeg0.5 cup confectioners' sugar2 cups whipped topping0.25 cup chopped pecans
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