Pumpkin Cream Horns Recipe
Pumpkin cream horns are a simple dessert that’s perfect for the season! You’ll love the light and fluffy filling.
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 391kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 10gSodium: 41mgFiber: 2gSugar: 21g
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