Pumpkin Pudding Puffs

This time of year I love to look at the holiday food displays at the grocery store to see what new baking items there are, and of course hunt for good prices and sales.

I happen to find a package of pumpkin spice pudding that was released just for the holiday season.  I’ve not seen this flavor before so I bought a couple boxes.

As I thought about it more, it sounded like a good idea to make this pudding into a recipe that tasted like a pumpkin pie….and that’s how this Pumpkin Pudding Puff was born.

So, here’s a quick and easy semi-homemade recipe for you.  And, it is soooo good.  The pastry tastes delish with the pudding and gobs of whip cream or Cool Whip.

If you like pumpkin pie with whip cream…..you’ll like this too!

Let’s check out the ingredients:

Here’s how to make it.

For the puff pastry shells:

Preheat oven to 425 degrees F.

Lay the frozen pastry shells on a cookie sheet with the “top” side up.

No need to defrost them.

Bake in a preheated oven for about 20 minutes…..

……or until the pastries are golden brown and puffed.

These shells are so flakey and delish!

Sometimes as the pastries rise they may tip over or lean to one side.  If this happens, once they’re done baking, just bend them back into an upright position.

Remove the top circles from the pastry shells by lightly lifting them up with your fingers or a fork.

Now, this is where you’re faced with a big decision of whether you pop these amazingly delicious pastry tops into your mouth….or if you hold off and make them into super tasty miniature sandwich puffs.

It was hard…..but I ended up holding off so I could take some pics for you of the cute little sandwich puffs that you can make with the centers.

Side aside while the pastry shells cool.

For the pudding:

Add the pudding mix and cold milk into a medium size bowl.

Beat with a whisk for 2 minutes.

Chill for at least 5 minutes (I let this pudding chill for about an hour).

For the pumpkin pudding puffs:

Spoon the pudding into the shells.

Ok, I’m going to come out and say this because I know you’re thinking it……because I’m thinking it too……

……I know you’re thinking this looks like….

….barbeque sauce, which doesn’t sound appetizing at all with whip cream.

So let’s just think only good thoughts about pumpkin pudding….and get that other thing that starts with a “b” out of our minds.

Ok, I feel back on track now.

Top with Cool Whip.

I like to use the creamy style Cool Whip which is a bit thicker than the regular kind.

Then lightly sprinkle cinnamon on top of the Cool Whip for garnish.

The tops can be made into small pudding and Cool Whip sandwich puffs.

But, a word of warning, you must pop the entire mini puff into your mouth at once rather than taking a petite bite.

If you have some leftover pudding and Cool Whip….here are some more ideas….

a pudding sundae…..

….or pudding in a dessert dish garnished with a piece of the puff pastry shell.

Enjoy!

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Pumpkin Pudding Puffs

Yield: Serves 6

Ingredients:

1 package Puff Pastry Shells (10 ounces)
1 package JELL-O Pumpkin Spice Pudding (3.4 ounces)
2 cups cold milk
1 container Cool Whip (8 ounces)
1 teaspoon cinnamon

Directions:

For the pastry: Preheat oven to 425 degrees F. Lay the frozen pastry shells on a cookie sheet with the “top” side up. Bake in a preheated oven for about 20 minutes or until the pastries are golden brown and puffed. Sometimes as the pastries rise they may tip over or lean to one side. If this happens, once they're done baking, just bend them back into an upright position. Remove the top circles from the pastry shells with your fingers or with a fork. Set the pastries aside while they cool.

For the pudding: Add the pudding mix and cold milk into a medium size bowl. Beat with a whisk for 2 minutes. Chill for at least 5 minutes. For the pumpkin pudding puffs: Spoon the pudding into the shells.

Top with Cool Whip. Then lightly sprinkle cinnamon on top of the Cool Whip for garnish. The tops can be used for garnish or made into small pudding and Cool Whip sandwich puffs.

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7 Responses to “Pumpkin Pudding Puffs”

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    1
    Lindsay @ Schnoodle Soup — November 4, 2011 at 10:17 am

    Your photos are to die for. I actually wasn’t thinking that it looked like BBQ sauce, but more – Could I make homemade pumpkin pudding? Not necessary, but would just be so fun to say I did. Probably too much work though! Anyway, these look fantastic!

    Reply

    • CouponClippingCook — November 4th, 2011 @ 10:20 am

      Hi Lindsay, thank you very much…glad you like the photos. It’s one of my favorite things about having a recipe blog. Thank you for stopping by and have a great weekend.

      Reply

  2. #
    2
    Anna — November 5, 2011 at 4:41 am

    This is what a good snack is all about. Great step by step procedures. I bet I will be torn in step #7. I may start stuffing my mouth with the puffs…Yum Yum! I hope I’ll still have the discipline to finish til the last step…Honestly, they really look sooo good! More posts please…Thanks!

    Reply

    • CouponClippingCook — November 5th, 2011 @ 8:12 am

      Hi Anna, thank you very much! Have a nice weekend.

      Reply

  3. #
    3
    Ann — November 5, 2011 at 9:22 pm

    What an amazingly clever dish! It was simple for every day, but fancy for parties! I bet everyone LOVED them!

    Reply

  4. #
    4
    Christin — November 6, 2011 at 9:26 pm

    Your pictures look amazing and I had no idea you could get pumpkin spice pudding. I will be looking for it next time I am at the grocery store.

    Reply

    • CouponClippingCook — November 6th, 2011 @ 9:33 pm

      Hi Christin, thank you!

      Reply

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