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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.
5 from 1 vote


  • 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


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.



  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.