Pumpkin Pudding Puff Pastry Desserts
This delicious puff pastry dessert is so easy to make. And the pudding can be changed up to your favorite flavor.
These cute little desserts are made with pumpkin pudding and puff pastry shells.
But the filling can easily be changed up to another flavor of pudding if preferred.
About the Puff Pastry
Puff pastry shells are in the freezer section of the grocery store and are generally 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).
The frozen puff pastry discs are put right on the baking sheet as is, no need to thaw them or grease the pan.
About this Recipe
When baked, the puff pastries puff up into a shell that can be stuffed with sweet or savory fillings.
And when filled, the puff pastries look so elegant that I almost feel guilty for how easy they are to make.
If you like pumpkin pie with whipped cream, you’ll like this too.
And any flavor of pudding would be delicious in this recipe.
Making This Recipe Ahead of Time
If the pudding filling is thick and not watery, it should be okay to fill the puff pastries with pudding 1 to 2 hours ahead of time (but no longer).
Then store them in the refrigerator and add the whipped topping and sprinkle of cinnamon right before serving.
But if the pudding is the least bit watery it’s best fill the puff pastries with pudding right before serving so they don’t get soggy.
Just to be on the safe side, it may be best to fill the puff pastries with pudding and add the toppings right before serving or very close to it.
Let’s check out the 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.
Lay the frozen pastry shells on a cookie sheet with the “top” side up.
No need to defrost them.
Bake:
Bake in a preheated oven (at 425 degrees F.) for about 20 minutes or…
…until the pastries turn a golden-brown color and are puffed.
These shells are so flaky.
TIP – Sometimes as the pastries rise, they may tip over or lean to one side.
If this happens, just bend them back into an upright position when they’re done baking.
Carefully remove the top center 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 decision…
…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:
To a medium size bowl, add the pudding mix and cold milk according to package instructions.
Beat with a whisk for 2 minutes (or according to package instructions).
Chill for at least 15 minutes (I let this pudding chill for about an hour).
For the Pumpkin Pudding Puff Pastry Shells:
Spoon the pudding into the shells all the way to the top.
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.
Topping:
Top with whipped cream or Cool Whipped topping.
TIP – I like to use the creamy style Cool Whip which is a bit thicker than the regular kind.
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.
The puff pastry shell tops can be made into small pudding sandwich puffs.
Top each “sandwich” with a light sprinkle of ground cinnamon.
But a word of warning, you must pop the entire mini puff into your mouth at once rather than taking a petite bite.
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.
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Pumpkin Pudding Puff Pastry Desserts
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) Whipped 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.
- If the pudding filling is thick and not watery, it should be okay to fill the puff pastries with pudding 1 to 2 hours ahead of time (but no longer).Then store them in the refrigerator and add the whipped topping and sprinkle of cinnamon right before serving.But if the pudding is the least bit watery it's best fill the puff pastries with pudding right before serving so they don't get soggy.Just to be on the safe side, it may be best to fill the puff pastries with pudding and add the toppings right before serving or very close to it.
For the Topping and Garnish:
- Top with whipped topping or whipped cream. Lightly sprinkle cinnamon on top of the whipped topping to garnish, and serve. The puff pastry shell tops can be used for garnish or made into small pudding and whipped topping sandwich puffs. Store leftovers in the refrigerator.
Notes
TIPS:
- For the Puff Pastry – 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.
- Filling the Puff Pastry with Pudding – 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.
- Making These Ahead of Time: If the pudding filling is thick and not watery, it should be okay to fill the puff pastries with pudding 1 to 2 hours ahead of time (but no longer). Then store them in the refrigerator and add the whipped topping and sprinkle of cinnamon right before serving. But if the pudding is the least bit watery it’s best fill the puff pastries with pudding right before serving so they don’t get soggy. Just to be on the safe side, it may be best to fill the puff pastries with pudding and add the toppings right before serving or very close to it.
- For Leftovers – If you have leftover pudding and whipped cream or whipped topping, try making a pumpkin pudding sundae. In a sundae dessert glass, layer pumpkin pudding then whipped topping, then another layer of pudding and whipped topping.
This recipe was originally published on November 3, 2011.
Dessert Recipes
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“.
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Do the shells get soggy if made a day ahead?
Hi Jean, great question and thank you for asking it. I just updated this post to add more detail about making these ahead of time. If the pudding filling is thick and not the least bit watery, then it should be okay to fill the puff pastries with pudding 1 to 2 hours ahead of time. Then store them in the refrigerator and add the toppings right before serving. (This is how I generally make them.) But, if the pudding filling is thin or watery, then it’s definitely best to make these just before serving. Thank you again!
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.
Hi Christin, thank you!
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!
Hi Anna, thank you very much! Have a nice weekend.
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!
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.