Praline Pumpkin Mousse Cornucopia
Indulge in the ultimate fall dessert with this Praline Pumpkin Mousse Cornucopia, a show-stopping treat perfect for holiday gatherings. Delicate, buttery phyllo pastry baked into whimsical cornucopia shapes serves as the vessel for a decadent, airy pumpkin mousse infused with warm pumpkin pie spices and creamy vanilla. To top it all off, a crunchy praline pecan crumble adds irresistible sweetness and texture. With just 30 minutes of prep time, this elegant dessert combines a variety of textures, from crisp pastry to smooth mousse and nutty praline. It's a visually stunning way to celebrate the flavors of pumpkin season, ideal for Thanksgiving or any festive occasion.
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Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1 cup Canned pumpkin puree
- 1.5 cups Heavy cream
- 4 ounces Cream cheese, softened
- 0.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- 0.5 cups Pecans, chopped
- 2 tablespoons Brown sugar
- 1 tablespoon Water
Instructions
Preheat the oven to 375°F (190°C).
Prepare the phyllo cornucopias by cutting each phyllo sheet in half lengthwise. Using one half at a time, brush the entire sheet with melted butter and sprinkle lightly with granulated sugar.
Wrap each prepared phyllo strip around a cornucopia mold (or create your own mold using foil). Repeat with remaining sheets. Place molds seam-side down on a baking sheet lined with parchment paper.
Bake the phyllo molds in the preheated oven for 10-12 minutes until golden and crisp. Carefully remove the molds and let the cornucopias cool completely.
To make the pumpkin mousse, whip 1 cup of heavy cream to stiff peaks and set aside in the refrigerator.
In a large mixing bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth and creamy.
Fold the whipped cream into the pumpkin mixture until fully combined and fluffy. Chill in the refrigerator while you prepare the praline topping.
In a small saucepan over medium heat, combine chopped pecans, brown sugar, and water. Cook, stirring frequently, until the sugar dissolves and coats the pecans in a glossy praline layer. Remove from heat and allow to cool on a parchment-lined baking sheet.
To assemble, spoon or pipe the chilled pumpkin mousse into each phyllo cornucopia. Top with the praline pecan crumble.
Serve immediately for best texture, or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.8 g | 324% | |
| Saturated Fat | 130.7 g | 653% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 115.7 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
