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Categories:
pastry shells milk cream cheese solid-pack maple syrup flavor instant ground cinnamon vanilla ground nutmeg ground allspice
Viewed: 41 - Published at: 10 months agoIngredients
- 6 frozen puff pastry shells
- 1 cup milk
- 8 ounces cream cheese, softened
- 7 12 ounces canned canned solid-pack pumpkin
- 12 cup maple syrup
- 3 12 ounces cheesecake flavor instant pudding and pie filling (or vanilla instant pudding, 4-serving size)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla
- 14 teaspoon ground nutmeg
- 14 teaspoon ground allspice
Method
- Bake puff pastry shells according to package directions.
- Cool completely.
- Meanwhile, combine milk, cream cheese, pumpkin, syrup, pudding mix, cinnamon, vanilla, nutmeg, and allspice in food processor; process until smooth.
- Transfer to medium bowl; cover and refrigerate until ready to serve.
- When ready to serve, remove top of pastry shell.
- Spoon about 1/2 cup pumpkin filling into each shell.
- Sprinkle with additional cinnamon, if desired.
