Pumpkin Mousse Pastry Cups - Table For Seven
  • Pumpkin Mousse Pastry Cups

    Nov 22nd • Posted in Cupcakes

    Pumpkin Mousse Pastry Cups

    I have a bit of blog news today.

    Actually, family news, but, it does, as some family matters do, affect my blog. Mr Plains father is sick. I don’t want to divulge too much of my father in law’s personal life, but, I will share that it is very serious and the future is unclear at this time.

    As you guys know, life here at my house is a bit chaotic at times.  That’s just my day to day life though. I’ve learned to schedule cooking/baking/photos/blogging around all that.

    This, however, is a completely different situation. He needs us. His mom needs us.  So, we have been there and will continue to be as much as we can.  Therefore, I may not be able to be here as much for a while.   I’m not going to stop sharing completely, but, you may notice a couple additional more days. There are also some great guest posters coming in December.  I hope you won’t miss those.

    Shall we change the subject? How about pumpkin? 

    These little cups are a perfect addition to your holiday table and will take you nearly no time at all to whip them up.  The pumpkin mousse is creamy, delicious and doesn’t even have to be used with these pastry cups.  Just simply spoon a bit into a fancy (or not fancy) dish and dessert is done.  Although, the pastry cups are a tasty addition.

    Put them on your menu today-

    Pumpkin Mousse Pastry Cups

    Pumpkin Mousse Pastry Cups

    by Table for Seven
    Prep Time: 00:15
    Cook Time: 00:10
    Ingredients (12 cups)
    • 1 cup pumpkin puree
    • 2 tsp ground cinnamon
    • 1/4 tsp nutmeg
    • 1/2 cup powdered sugar
    • 2 cups whipped topping (ex: Cool Whip)
    • 2 package (6 ct each) Puffed Pastry Shells
    • 1/2 cup pecans (optional)
    Bake pastry shells according to package directions. Set aside.
    In a mixing bowl, beat pumpkin, cinnamon, nutmeg and powdered sugar until smooth. Fold in whipped topping.
    Cover and refrigerate for 20-30 minutes.
    Spoon mousse mixture into baked pastry shells. Garnish with pecans if desired.
    Refrigerate any leftovers.
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