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.
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.