I found the inspiration for this on the Pepperidge Farms website. This is a “mash-up” of two different recipes on their site. I made them for dessert at a dinner party. They’re so pretty and equally as delicious. They were a huge hit!
Package of Pepperidge Farms Puff Pastry Cups – cooked according to package instructions
1/2 cup reduced fat (2%) milk
1 pkg. (about 3.4 ounces) instant vanilla pudding and pie filling mix
3/4 cup pumpkin
3/4 tsp. ground cinnamon
1 cup heavy cream
1/2 cup caramel topping (I used Mrs. Richardson’s)
1/2 cup toasted chopped pecans
Cook the puff pastry cups according to package instructions. Allow to cool.
Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
Beat the heavy cream in a medium bowl with an electric mixer on high speed until medium peaks form.
Fold approximately two-thirds of the whipped cream into the pumpkin mixture. Reserve remaining whipped cream as topping for the cups. Refrigerate the mousse and whipped cream until ready to assemble.
When ready to serve - pipe the pumpkin mousse mixture into the pastry cups. Top with a dollop of whipped cream.
Place a small amount of the caramel topping onto each individual dessert plate. Put the filled puff pastry cup onto the caramel topping. Drizzle the mousse cup with more caramel topping and scatter some of the toasted pecans around the plate and onto the cup.