Best 2 Praline Pumpkin Cornucopias Recipes
Indulge in the delightful flavors of fall with our irresistible Praline Pumpkin Cornucopias. These edible cornucopias are crafted from a flaky puff pastry dough, filled with a luscious praline pumpkin filling, and adorned with a crown of chopped pecans. Embark on a culinary journey as we guide you through the steps of creating these delectable treats, perfect for Thanksgiving gatherings, autumn celebrations, or simply a sweet indulgence. Discover the secrets of achieving a perfectly flaky puff pastry, the art of balancing sweet and savory flavors in the praline pumpkin filling, and the techniques for shaping and baking these cornucopias to golden perfection. Along the way, you'll also find a collection of additional recipes to tantalize your taste buds, including a classic pumpkin pie with a twist, a creamy pumpkin soup that exudes comfort, and a harvest salad bursting with autumn's bounty. Prepare to elevate your culinary skills and impress your loved ones with these exceptional recipes that capture the essence of the fall season.
Check out the recipes below so you can choose the best recipe for yourself!
PRALINE PUMPKIN DESSERT
Eat cake instead of pumpkin pie! Made easier with a cake mix and baked in a pan everyone has, this dessert feeds a crowd!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
- Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
- Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
- To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 23 g, TransFat 1/2 g
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
Categories Puddings
Time 40m
Number Of Ingredients 12
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.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready. This will help you stay organized and prevent any scrambling.
- Work quickly: Praline filling hardens quickly, so you need to work quickly when assembling the cornucopias.
- Don't overcook the pumpkin: Overcooked pumpkin will be mushy and bland. Cook it just until it is tender.
- Use a sharp knife: A sharp knife will make it easier to cut the pumpkin and the phyllo dough.
- Make sure the phyllo dough is thawed completely: If the phyllo dough is not thawed completely, it will be difficult to work with and will tear easily.
- Brush the phyllo dough with butter: This will help the dough to brown and crisp in the oven.
- Bake the cornucopias until they are golden brown: This will ensure that the dough is cooked through and that the praline filling is set.
Conclusion:
Praline pumpkin cornucopias are a delicious and festive treat that are perfect for Thanksgiving or any other fall gathering. They are relatively easy to make, but they do require some time and effort. If you are short on time, you can use store-bought pumpkin puree and praline filling. However, if you have the time, I highly recommend making your own pumpkin puree and praline filling from scratch. It will be worth the extra effort!
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