Best 6 Praline Pumpkin Cornucopias Recipes
Praline pumpkin cornucopias are a delicious and festive dessert that is perfect for any special occasion. Made with a sweet and creamy pumpkin filling, praline pecans, and a flaky pastry shell, these tasty treats are sure to be a hit with family and friends. Whether you're looking for a unique dessert to serve at your next holiday gathering or simply want to enjoy a sweet and satisfying snack, praline pumpkin cornucopias are the perfect choice. So gather your ingredients, preheat your oven, and get ready to make this delectable dessert!
Check out the recipes below so you can choose the best recipe for yourself!
LOW CARB PRALINE PUMPKIN PIE
Steps:
- Preheat oven to 350 degrees F.
- Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
- Preheat oven to 425 degrees F.
- Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
- Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
- With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.
Nutrition Facts : Calories 241 calorie, Fat 24 grams, SaturatedFat 12 grams, Carbohydrate 7 grams, Fiber 1 grams
PRALINE-PUMPKIN MOUSSE CORNUCOPIA
These came from a newsletter from Pepperidge Farm Puff Pastry, We haven't made these as yet but they look absolutely divine.:) I'm willing to bet that they taste better than they look!
Provided by Manami
Categories Tarts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle; heat oven to 400ºF.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity; spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface.
- Cut the pastry sheet along the fold marks to form 3 rectangles.
- Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together.
- Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone).
- Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar.
- Place the pastry cone seam-side down onto a baking sheet; repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown.
- Remove the pastries from the oven; let cool completely on the baking sheet.
- Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form.
- Fold the whipped cream into the pumpkin mixture.
- Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl.
- Place the pastries onto serving plates and drizzle with the caramel mixture.
- Serve and ENJOY, you earned it!
Nutrition Facts : Calories 640.8, Fat 30.9, SaturatedFat 9.8, Cholesterol 30.6, Sodium 660.1, Carbohydrate 88.8, Fiber 3.2, Sugar 23.9, Protein 6.9
PRALINE PUMPKIN CORNUCOPIAS
This recipe from Campbell's Kitchen is by Camilla Saulsbury. This is a luscious, bakery style fall dessert that's really easy to make. It has flaky puff pastry cones filled with pumpkin/cinnamon cream drizzled with a caramel/pecan sauce.
Provided by Pat Duran @kitchenChatter
Categories Puddings
Number Of Ingredients 12
Steps:
- Preheat oven to 400^. Wrap each cone in foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with cooking spray. Sprinkle some flour on the work surface. Unfold the pastry sheet on the work space. Cut the sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry(strip will not reach the bottom of the cone) Spray the pastry cone with cooking spray and sprinkle with 1 teaspoon sugar. Place the cone on it's side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips and cones.
- Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
- Filling: Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened. Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones, Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Got this in a daily recipe email. Haven't tried it yet. Placed here for safekeeping.Prep time is estimate.
Provided by Boo Chef in West Te
Categories Dessert
Time 35m
Yield 6 cornucopias, 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400ºF.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Nutrition Facts : Calories 640.4, Fat 30.8, SaturatedFat 9.8, Cholesterol 30.6, Sodium 659.9, Carbohydrate 88.7, Fiber 3.2, Sugar 23.9, Protein 6.9
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Flaky puff-pastry cones are filled with a creamy cinnamon pumpkin mixture and topped with a drizzle of caramel and chopped pecans in this pretty holiday dessert.
Provided by Allrecipes Member
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips.
- Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Nutrition Facts : Calories 592.2 calories, Carbohydrate 86.4 g, Cholesterol 29.3 mg, Fat 25.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 739.7 mg, Sugar 22 g
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Flaky puff-pastry cones are filled with a creamy cinnamon pumpkin mixture and topped with a drizzle of caramel and chopped pecans in this pretty holiday dessert.
Provided by Allrecipes Member
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips.
- Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Nutrition Facts : Calories 592.2 calories, Carbohydrate 86.4 g, Cholesterol 29.3 mg, Fat 25.9 g, Fiber 3.7 g, Protein 7.4 g, SaturatedFat 8.5 g, Sodium 739.7 mg, Sugar 22 g
Tips:
- For a crispier cornucopia, bake for an extra 5-10 minutes.
- If you don't have pumpkin pie spice, you can make your own by combining 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- For a sweeter cornucopia, add an extra 1/4 cup of sugar to the dough.
- To make the cornucopias ahead of time, bake them according to the recipe and then let them cool completely. Store them in an airtight container at room temperature for up to 3 days.
- When you're ready to serve the cornucopias, fill them with your favorite fillings, such as mashed sweet potatoes, stuffing, or cranberry sauce.
Conclusion:
Praline Pumpkin Cornucopias are a delicious and festive treat that is perfect for Thanksgiving or any other fall gathering. They're easy to make and can be filled with your favorite fillings, making them a versatile dish that everyone will enjoy. So next time you're looking for a fun and festive recipe, give these Praline Pumpkin Cornucopias a try!
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