Coupon Clipping Cook

Pumpkin Pudding Puff Pastry Desserts

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

We’re heading right into that pumpkin time of year when holiday food displays at the grocery store feature all things pumpkin.

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

The puff pastry shells are found in the freezer section of the grocery store and come in a rectangular box (there’s a picture of what the box looks like below where the ingredients are shown).

When I worked at a grocery store, one of the most 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.

Puff pastry shells are generally in the dessert area of the freezer section and are often in the same proximity as the Cool Whip toppings.

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.

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.

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.

So 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.

Here’s how to make it.

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.

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

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

Next,

Pumpkin Pudding in Puff Pastry

top the pudding with…

Whipped Cream on Pumpkin Pudding Pastry

…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!

Fall Recipe Collections You May Like:

Down Home Comfort Food for Fall

12 Easy Side Dishes for Thanksgiving

9 Comfort Food Ideas for Autumn

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC.

Pumpkin Pudding Puff Pastry Desserts

These flaky puff pastry shells filled to the brim with pumpkin pudding and topped with lots of Cool Whip topping and a sprinkle of cinnamon are calling your name!

Course Dessert
Cuisine American
Keyword Pumpkin Pudding Puff Pastry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

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

Instructions

  1. For the Pastry: Preheat the 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 on a rack to cool.
  2. 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. 

  3. For the Pumpkin Pudding Puffs: Spoon the pudding into the shells.  Fill each shell to the top with pudding.

  4. 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.

Recipe 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.

Don’t Miss a Recipe!

Get new posts delivered via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

When you leave a comment on this Website, we collect your name, email, and IP address in order to assist with spam detection. For further details please refer to our Privacy Policy.  By checking the following box you consent to our data usage policy as outlined in our Privacy Policy found here.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

6 Comments

  1. 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.

  2. 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!

  3. 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.