This quick and easy dessert is perfect for the holidays because it can be made ahead of time, tastes wonderful, and even doubles as finger food.

Pumpkin Pudding Puff Pastry on Plate

These cute little desserts are made with pumpkin pudding and puff pastry shells.

Feel free to change up the filling and use another flavor of pudding if preferred.

About the Puff Pastry

Puff pastry shells are found in the freezer section of the grocery store and often times located close to the Cool Whip Topping.

When I worked at a grocery store, one of the most frequently asked questions by customers was where to find the puff pastry.

I can see why too because so often during the holidays the shelf gets empty fast.

During the holidays it may be a good idea to buy these ahead of time, so you don’t have go to different stores to find them.

They come in the form of frozen dough that’s in the shape of a “disc” with edges (hexagon).

Frozen Puff Pastry on Cookie Sheet

The frozen puff pastry discs are put right on the baking sheet as is, no need to thaw them or grease the pan.

Baked Puff Pastry on Pan

About this Recipe

When baked, it’s almost like magic, they puff up into the coolest shell that can be stuffed with sweet or savory fillings.

When filled, the puff pastries look so elegant that I almost feel guilty for how easy they are to make.

The pastry alone is delicious so you can imagine how good it is filled with pumpkin pudding and dollop of whipped cream or Cool Whip topping.

If you like pumpkin pie with whipped cream, you’ll like this too.

And any flavor of pudding would be delicious in this recipe.

Make Ahead of Time

The puff pastries filled with pumpkin pudding can be made ahead of time.

Just add whipped cream or Cool Whip topping with a sprinkle of cinnamon right before serving.

Here are more dessert recipes you may like “No-Bake Cherry Cheese Pie“, “Blackberry and Lemon Mason Jar Lid Pies” and “Mini Peanut Butter Cream Pies“.

Let’s check out the ingredients:

Pumpkin Pudding Puff Pastry Ingredients

Pumpkin spice instant pudding & pie filling, frozen puff pastry shells, Cool Whip topping or whipped cream and ground cinnamon

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Puff Pastry Shells:

Preheat oven to 425 degrees F.

Frozen Puff Pastry on Cookie Sheet

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

Frozen Puff Pastry on Cookie Sheet

No need to defrost them.

Bake:

Baked Puff Pastry on Pan

Bake in a preheated oven for about 20 minutes or…

Baked Puff Pastry on Pan

…until the pastries turn a golden-brown color and are puffed.

Baked Puff Pastry on Pan

These shells are so flaky.

TIP – 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.

Baked Puff Pastries on Pan

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

Baked Puff Pastry on Pan

Now, this is where you’re faced with a decision…

Baked Puff Pastry on Pan

…whether to pop these little center pieces in your mouth or make them into tasty miniature pumpkin pudding sandwich puffs.

Or save them for garnish.

Set the pastry shells aside to cool.

For the Pudding:

Mix Pumpkin Pudding with Whisk in bowl

To a medium size bowl, add the pudding mix and cold milk according to package instructions.

Mix Pumpkin Pudding with Whisk

Beat with a whisk for 2 minutes (or according to package instructions).

Chilled Pumpkin Pudding in Bowl

Chill for at least 15 minutes (I let this pudding chill for about an hour).

For the Pumpkin Pudding Puff Pastry Shells:

Pumpkin Pudding in Puff Pastry

Spoon the pudding into the shells all the way to the top.

Pumpkin Pudding in Puff Pastry

TIP – Let the pudding slightly “overflow” on the top of the shell so that the pudding can be seen underneath the whipped cream. This will add a nice color contrast to the dessert.

Otherwise the colorful pudding may be covered up by the whipped cream and only the whipped cream and pastry shell will be visible.

Pumpkin Pudding in Puff Pastry

Pumpkin Pudding in Puff Pastry

Topping:

Whipped Cream on Pumpkin Pudding Pastry

Top with whipped cream or Cool Whipped topping.

Whipped Cream on Pumpkin Pudding Pastry

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

Pumpkin Pudding Puff Pastry on Dish

Then lightly sprinkle cinnamon on top for garnish and serve.

TIP – If making these ahead of time, fill the pastry shells with pudding and store in the refrigerator.

Just before serving, top with whipped cream or Cool Whip topping, and light sprinkles of ground cinnamon.

Pumpkin Pudding Puff Pastry Bites

The puff pastry shell tops can be made into small pudding sandwich puffs.

Pumpkin Pudding Puff Pastry Bites

Top each “sandwich” with a light sprinkle of ground cinnamon.

Pumpkin Pudding Puff Pastry Bites

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

Pumpkin Pudding with Whipped Cream

TIP – If you have leftover pudding and whipped cream or Cool Whip topping, try making a pumpkin pudding sundae.

In a sundae dessert glass, layer pumpkin pudding then Cool Whip topping, then another layer of pudding and Cool Whip.

Pumpkin Pudding in Puff Pastry

enjoy.

Pumpkin Pudding with Whipped Cream

Thank you so much for stopping by CCC!

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Pumpkin Pudding Puff Pastry on Plate

Pumpkin Pudding Puff Pastry Desserts

Flaky puff pastry shells filled to the brim with pumpkin pudding and topped with whip cream topping are so easy to make.
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Ingredients

  • 1 package (10 ounces) Puff Pastry Shells
  • 1 package (3.4 ounces) pumpkin spice instant pudding & pie filling or your favorite flavor
  • 2 cups cold milk
  • 1 container (8 ounces) Cool Whip topping
  • 1 teaspoon ground cinnamon

Instructions

For the Pastry:

  • Preheat the oven to 425 degrees F. Lay the frozen pastry shells on an ungreased 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 on a rack to cool.

For the Pudding:

  • In a medium size bowl, add the pudding mix and cold milk according to the package instructions.
    Beat with a whisk for 2 minutes (or according to package instructions). Chill for 15 minutes in the refrigerator. 

For the Pudding Puffs:

  • Spoon the pudding into the shells.  Fill each shell to the top with pudding.

For the Topping and Garnish:

  • Top with Cool Whip topping or whipped cream.  Lightly sprinkle cinnamon on top of the Cool Whip to garnish and serve.
    The puff pastry shell tops can be used for garnish or made into small pudding and Cool Whip sandwich puffs.  Store leftovers in the refrigerator.

Notes

TIPS:

  1. 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.
  2. Let the pudding slightly "overflow" on the top of the shell so that the pudding can be seen underneath the whipped cream.  This will add nice color contrast to the dessert.  Otherwise the colorful pudding may be covered up by the whipped cream and only the whipped cream and pastry shell will be visible.
  3. I like to use the creamy style Cool Whip which is a bit thicker than the regular kind.
  4. If making these ahead of time, fill the pastry shells with pudding and store in the refrigerator.  Just before serving, top with whipped cream or Cool Whip topping, and sprinkles of ground cinnamon.
  5. If you have leftover pudding and whipped cream or Cool Whip topping, try making a pumpkin pudding sundae.  In a sundae dessert glass, layer pumpkin pudding then Cool Whip topping, then another layer of pudding and Cool Whip.

This recipe was originally published on November 3, 2011.