PRALINE PUMPKIN CORNUCOPIAS

Praline Pumpkin Cornucopias image

Provided by Pat Duran

Time 40m

Number Of Ingredients 12

CONES:
6 sugar ice cream cones
1/2 pkg of a 17.3 oz. pepperidge farms puff pastry - 1 sheets
2 Tbsp granulated sugar
FILLING:
1/2 c milk
3 oz pkg. vanilla instant pudding and pie filling
3/4 c solid canned pumpkin
3/4 tsp ground cinnamon
1/2 c heavy cream
1 c caramel topping,warmed
1/2 c toasted chopped pecans

Steps:

1. 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.
2. 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.
3. 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.
4. 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.