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.
Pumpkin Cream Horns
Light and flaky puff pastry cream horns filled with a creamy whipped pumpkin pie filling inside! Perfect for Thanksgiving!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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
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.