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Pumpkin Mousse in Cinnamon Pastry Shells Recipe

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By Capper's Farmer | Nov 1, 2007

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This can be an alternative to pumpkin pie or this mousse pastry can be the breakfast before the big meal, it’s up to you, the baker, to decide.
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  • 12 servings



  • 2 packages (10-oz. each) frozen puff pastry shells
  • 3 tablespoons melted butter
  • Cinnamon sugar*
  • 1 can (30-oz.) easy pumpkin pie mix
  • 1 box (3.4-oz.) vanilla instant pudding and pie filling mix
  • 2 teaspoons ground cinnamon
  • 1 cup frozen whipped topping, thawed


  • Preheat oven to 400°F.
  • 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.
  • Beat pumpkin pie mix, pudding mix and cinnamon in a large mixer bowl with an electric mixer on medium speed for 2 minutes. Gently fold in whipped topping. Spoon about 1/3 cup pumpkin mixture into each pastry shell. Top with pastry tops and serve immediately. *To make cinnamon sugar, thoroughly combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in a small bowl. 

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