Description
A sophisticated yet simple fall dessert featuring flaky puff pastry, gooey salted caramel, and a light pumpkin spice mousse.
Ingredients
Scale
- 1 sheet frozen puff pastry
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 2 tbsp salted butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
Instructions
- Chill puff pastry, cut into circles, and bake in tart tins at 400°F for 8-10 minutes.
- Melt brown sugar and butter over medium heat until caramelized.
- Whisk in heavy cream and salt until smooth; let cool slightly.
- Beat pumpkin puree with cinnamon and nutmeg.
- Fold whipped heavy cream into the pumpkin mixture until fluffy.
- Fill cooled shells with caramel, top with pumpkin mousse, and serve.