Pumpkin Cream Horns – DrNewMed Healthy Recipes for Healthy Eating

A pastry cone filled with finger-licking-good spiced pumpkin whipped cream, delightfully flaky and light. The ideal delectable dessert for all of your fall events is these Pumpkin Cream Horns. They are easy to make and are sure to dazzle any crowd!

Ingredients

For the Pastry

1 package (17.3 ounces) puff pastry sheets (thawed, if frozen)
1 tablespoon plant-based milk (for brushing)

For the Pumpkin Cream Filling

1 cup canned pumpkin puree
1/2 cup coconut cream (from a can of full-fat coconut milk)
1/4 cup powdered sugar (adjust to taste)
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

For the Glaze

1/2 cup powdered sugar
1-2 tablespoons plant-based milk
1/2 teaspoon vanilla extract

Instructions

Preheat your oven according to the puff pastry package instructions.
Roll out the puff pastry sheets slightly on a lightly floured surface. Cut each sheet into thin strips, about 1/2 to 3/4 inches wide.
Wrap each strip of pastry around a cream horn mold, starting from the pointed end and overlapping slightly as you work your way up. Place the wrapped molds on a baking sheet lined with parchment paper, with the pointed ends facing down.
Brush the pastry with a little plant-based milk to help it brown while baking.
Bake the pastry horns according to the puff pastry package instructions or until they are golden brown and puffed up. Once done, remove them from the oven and let them cool before carefully removing the molds.
For the pumpkin cream filling, in a bowl, whisk together the pumpkin puree, coconut cream, powdered sugar, pumpkin pie spice, and vanilla extract until smooth and well combined.
Fill a piping bag with the pumpkin cream filling and pipe the filling into the cooled pastry horns.
For the glaze, whisk together the powdered sugar, plant-based milk, and vanilla extract until smooth and drizzling consistency. Drizzle the glaze over the filled cream horns.
Allow the glaze to set before serving.