Pumpkin Mousse in Cinnamon Pastry Shells
Laura Pittman
ingredients
- 2 boxes (10 oz. each) frozen puff pastry shells
- 3 Tbs. melted butter
- Cinnamon sugar*
- 1 can (30 oz.) Libby’s Easy Pumpkin Pie Mix
- 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
- 2 tsp. ground cinnamon
- 1 cup frozen whipped topping, thawed
directions
- 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 about 1/3 cup pumpkin mousse into each pastry shell. Top with pastry tops. Serve immediately.
- 4
* For cinnamon sugar: Combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in small bowl.
Source: Laura Knight
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