- 1 sheet Puff Pastry, thawed
- 1/2 cup Pumpkin Puree
- 1 teaspoon Cinnamon
- 1/4 cup Powdered Sugar
- 8 ounces Whipped Topping
- 12 Sugar Ice Cream Cones, use if you do not have cream horn molds
Preheat oven to 400°F.
Wrap sugar cones with aluminum foil. Spray with non stick cooking spray.
Roll out puff pastry into a square. Cut 12 ¾ inch wide strips.
Wrap each strip around cone, starting from the bottom rolling up.
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 cone before the pastry cools or it will stick to your cone.
When completely cooled fill horn with the pumpkin cream.
Serve and ENJOY!