Praline Pumpkin Mousse Cornucopia

Indulge in the ultimate fall dessert with this Praline Pumpkin Mousse Cornucopia, a show-stopping treat perfect for holiday gatherings. Delicate, buttery phyllo pastry baked into whimsical cornucopia shapes serves as the vessel for a decadent, airy pumpkin mousse infused with warm pumpkin pie spices and creamy vanilla. To top it all off, a crunchy praline pecan crumble adds irresistible sweetness and texture. With just 30 minutes of prep time, this elegant dessert combines a variety of textures, from crisp pastry to smooth mousse and nutty praline. It's a visually stunning way to celebrate the flavors of pumpkin season, ideal for Thanksgiving or any festive occasion.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 8

Ingredients

• 8 sheets Phyllo pastry sheets
• 4 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 1 cup Canned pumpkin puree
• 1.5 cups Heavy cream
• 4 ounces Cream cheese, softened
• 0.5 cups Powdered sugar
• 1 teaspoon Vanilla extract
• 1 teaspoon Pumpkin pie spice
• 0.5 cups Pecans, chopped
• 2 tablespoons Brown sugar
• 1 tablespoon Water

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Prepare the phyllo cornucopias by cutting each phyllo sheet in half lengthwise. Using one half at a time, brush the entire sheet with melted butter and sprinkle lightly with granulated sugar.

Step 3

Wrap each prepared phyllo strip around a cornucopia mold (or create your own mold using foil). Repeat with remaining sheets. Place molds seam-side down on a baking sheet lined with parchment paper.

Step 4

Bake the phyllo molds in the preheated oven for 10-12 minutes until golden and crisp. Carefully remove the molds and let the cornucopias cool completely.

Step 5

To make the pumpkin mousse, whip 1 cup of heavy cream to stiff peaks and set aside in the refrigerator.

Step 6

In a large mixing bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth and creamy.

Step 7

Fold the whipped cream into the pumpkin mixture until fully combined and fluffy. Chill in the refrigerator while you prepare the praline topping.

Step 8

In a small saucepan over medium heat, combine chopped pecans, brown sugar, and water. Cook, stirring frequently, until the sugar dissolves and coats the pecans in a glossy praline layer. Remove from heat and allow to cool on a parchment-lined baking sheet.

Step 9

To assemble, spoon or pipe the chilled pumpkin mousse into each phyllo cornucopia. Top with the praline pecan crumble.

Step 10

Serve immediately for best texture, or refrigerate for up to 2 hours before serving.

Nutrition Facts

Serving size	(1089.7g)

Amount per serving	% Daily Value*
Calories	3350.2

Total Fat 252.8g	0%
Saturated Fat 130.7g	0%
Polyunsaturated Fat 1.9g
Cholesterol 614.4mg	0%
Sodium 1290.8mg	0%
Total Carbohydrate 225.5g	0%
Dietary Fiber 13.3g	0%
Total Sugars 115.7g
Protein 24.5g	0%

Vitamin D 0IU	0%
Calcium 260.1mg	0%
Iron 5.6mg	0%
Potassium 892.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 3.0%

Carbs: 27.5%