- 1
- 35 mins
- 45 mins
Ingredients
- 1 tsp. unflavored gelatin
- 1 tbsp. water
- of a 15-ounce can pumpkin (about 1 cup)
- 3 tbsp. granulated sugar
- 2 tbsp. dark brown sugar
- 1/2 cup plus 2 tablespoons heavy cream
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Pinch ground cloves
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- Fresh cranberry sauce
Preparation
Step 1
Directions
Sprinkle the gelatin over the water in a microwavable cup and let stand for 5 minutes. Microwave on HIGH for 10 seconds or just until the gelatin is dissolved.
Heat the pumpkin, granulated sugar, brown sugar, 2 tablespoons heavy cream, cinnamon, nutmeg and cloves in a 2-quart saucepan over medium heat to a boil. Remove the saucepan from the heat and whisk in the gelatin. Let the mixture cool completely.
Beat the remaining heavy cream in a large bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Refrigerate for 2 hours or until set.
Spoon the pumpkin mixture into the pastry shells. Top with the cranberry sauce, if desired.
Ingredient Note: Use the leftover canned pumpkin to make pumpkin pancakes! Just stir the pumpkin and a dash of pumpkin pie spice into your favorite pancake batter.