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.