Pumpkin Cream Horns – Light and flaky puff pastry cream horns filled with a creamy whipped pumpkin pie filling inside! Perfect for Thanksgiving!
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, they are so light and crispy. Make sure you pick up cream horn molds, I got 6 off of Amazon for about $6!
Notes on pumpkin cream horns recipe
- Don’t forget to dust with some powdered sugar!
- Overlap the puff pastry strips when you are going making the horns, this helps the filling from leaking out.
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Savory Pumpkin Recipes:
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:
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 Cream Horns
Light and flaky puff pastry cream horns filled with a creamy whipped pumpkin pie filling inside! Perfect for Thanksgiving!
- 1 package 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 cloves
- powdered sugar
Preheat oven to 400°F.
Roll out puff pastry dough and cut into 12 horizontal strips.
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.
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.
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.
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.