Pumpkin Mousse Napoleons

This fanciful take on pumpkin pie combines chilled spiced pumpkin and a warm puff pastry. It’s creamy and incredible!


  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1 1⁄2 cups canned pumpkin
  • 1⁄4 teaspoon ground nutmeg
  • 2 cups whipped topping
  • 1⁄2 cup caramel topping
  • 1 tablespoon water
  • 1⁄2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 teaspoons ground cinnamon
  • 3⁄4 cup confectioners' sugar
  • 1⁄4 cup pecans, chopped


  • Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
  • Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all. Place the pastry rectangles onto a baking sheet. Brush the pastry tops only with the egg mixture.
  • Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 24 in all.
  • Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the whipped topping. Cover and refrigerate for 30 minutes.
  • Divide the pumpkin mixture among 12 bottom pastry layers and top with the top pastry layers.
  • Add additional whipped topping, if desired. Sprinkle with the pecans and drizzle with the caramel topping.