Ingredients

The following ingredients have 4 Servings
  • 1 Sheet Puff Pastry ((we used Pepperidge Farms))
  • 1 1/2 cups heavy cream
  • 1 1/2 tablespoons Canned Pumpkin
  • 2 Teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 Cup powdered sugar

Instruction

  • First, remove the puff pastry from your freezer at least 30 minutes before starting the recipe. Also, preheat your oven to 400 degrees F.
  • Next, after the pastry dough has partially unthawed, use a medium biscuit cutter to cut out approximately 12 circles of dough. 
  • After that, spray a pan with non-stick cooking spray and place the pastries on the pan. Transfer them to the oven and let them bake for 15 to 18 minutes.
  • Then, while the puffs cook, use a stand mixer or large bowl and hand mixer, to combine the heavy cream, pumpkin, spice mix, vanilla, and powdered sugar. Whip the ingredients together until they form a pumpkin flavored whipped cream. 
  • Last, wait for the puffs to cool (about 20 to 30 minutes), then inject the whipped filling to the puffed pastries. Serve fresh, storage of this dessert is not recommended.