Description
Delightfully festive and easy-to-make Puff Pastry Pumpkins feature flaky baked pumpkin-shaped puff pastry filled with a light, fluffy pumpkin cream. Perfect for fall celebrations and Halloween parties, these charming treats combine a crispy pastry shell with a smooth, spiced pumpkin filling, crowned with chocolate chip ‘eyes’ for a fun, seasonal touch.
Ingredients
Scale
Puff Pastry Pumpkins
- 2 sheets puff pastry
Pumpkin Whipped Cream Filling
- 1/2 cup whipping cream
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1/4 teaspoon pumpkin pie spice
Decoration
- Chocolate chips (for eyes)
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for baking the puff pastry pumpkins.
- Cut the Puff Pastry: Unfold the puff pastry sheets and use a pumpkin-shaped cookie cutter to cut out pumpkin shapes evenly from the dough.
- Bake the Pumpkins: Arrange the cut puff pastry pumpkins on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 10-12 minutes or until they turn golden brown and puffed up.
- Prepare the Pumpkin Whipped Cream: While the pumpkin pastries are baking, combine the whipping cream, pumpkin puree, vanilla extract, powdered sugar, and pumpkin pie spice in a large bowl. Using an electric mixer or stand mixer, beat the mixture until it becomes thick, fluffy, and well combined, about 5 minutes.
- Assemble the Puff Pastry Pumpkins: Once baked, remove the puff pastry pumpkins from the oven and allow them to cool slightly. Slice each pumpkin horizontally in half. Spoon a generous amount of the pumpkin whipped cream mixture onto the bottom half, then place the top half back on.
- Decorate and Serve: Use chocolate chips to create eyes or other faces on top of each pumpkin for a festive look. Serve immediately and enjoy your seasonal puff pastry pumpkins.
Notes
- Ensure the puff pastry is well chilled before cutting for better shapes and easier handling.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if unavailable.
- For a dairy-free option, substitute whipping cream with coconut cream.
- Make the pumpkin whipped cream filling just before assembling to maintain its fluffiness.
- Store assembled pumpkins in the refrigerator and consume within 1 day for best texture.
Nutrition
- Serving Size: 1 pumpkin (approximately)
- Calories: 130 kcal
- Sugar: 5 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
