Pumpkin Pie Cream Horns #PumpkinWeek

Pumpkin Pie Cream Horns – Light and flaky puff pastry cream horns filled with a creamy whipped pumpkin pie filling inside! The perfect fall treat!
Pumpkin Pie Cream Horns

Welcome to Pumpkin Week day 5! If you missed my four other pumpkin recipes this week (Pumpkin French Madeleines, Pumpkin Pie Hummus, Pumpkin Pie Cream Puffs, and Slow Cooker Pumpkin Butter), make sure to go check them out! I can’t believe that this is the final pumpkin recipe already for Pumpkin Week! It has been so much fun to make all of these seasonal recipes!

These were actually my first cream horns! I hadn’t heard of them until recently and now I am hooked! I love desserts with puff pastries so these were a winner! Make sure you pick up cream horn molds, I got 6 off of Amazon for about $6!


Pumpkin Pie Cream Horns

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

“Grown Up” Potter Pumpkin Juice from The Crumby Kitchen.
Hot’N’Spicy Pumpkin Margarita from Culinary Adventures with Camilla.

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm.
Pumpkin Chili from Making Miracles.
Pumpkin Crab Soup from Hardly A Goddess.
Pumpkin Pasta from Caroline’s Cooking.
Thai Pumpkin Curry from Palatable Pastime.

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook.
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee.
Pumpkin Spice Milkshake from Family Around The Table.
Pumpkin Pie Cream Horns from Mildly Meandering.

Pumpkin Pie Spice Snowball Cookies from Love and Confections.

Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet.
Pumpkin Spiced Banana Bread from Daily Dish Recipes.
Pumpkin Tiramisu from The Redhead Baker.

Pumpkin Pie Cream Horns

Pumpkin Pie Cream Horns

Ingredients

  • 1 package of puff pastry dough (thawed)
  • 8 oz whipped cream
  • 1/4 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/2 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp nutmeg
  • Pinch of cloves
  • Powdered sugar

Directions

  1. Preheat oven to 400°F.
  2. Roll out puff pastry dough and cut into 12 horizontal strips.
  3. Starting at the bottom of the cream horn cone, twist a strip of puff pastry around the cone going upward.  Make sure puff pastry strips overlap just a bit the entire way up.  If one strip isn’t long enough to get to the top of the cone, grab another strip and continue with that one.  Use a bit of water to get strips to stick to each other.
  4. Place cones on cookie pan and bake for 12-15 minutes or until the puff pastries have become a nice golden color.  Let cones cool before removing the mold from the middle.
  5. In a large mixing bowl, mix together pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and cloves.  Once those are well combined, fold in whipped cream.  Do not over mix.
  6. Transfer filling to a piping bag or ziploc and cut the tip off.  Pipe the filling into the mouth of the horn until it is filled.  Dust with powdered sugar and serve.

Pumpkin Pie Cream Horns

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