Puff Pastry Cornucopias

Flaky puff pastry cornucopias filled with delicious pumpkin cream! A sweet dessert or an indulgent treat with coffee!


  • 6 ice cream cones
  • cooking spray
  • ½ package puff pastry, thawed
  • all-purpose flour
  • 1 beaten egg
  • ½ cup coconut milk
  • 1 box vanilla pudding mix
  • ¾ cup canned pumpkin
  • ¾ tsp cinnamon
  • ½ cup whipping cream
  • ½ cup dulce de leche caramel, warmed
  • ½ cup toasted coconut flakes
  • autumn sprinkles


  1. Make the cones: Wrap the ice cream cones in aluminum foil and spray with cooking spray. Set aside.
  2. Lay the puff pastry onto a work surface dusted with flour. Slice the puff pastry into 12 long strips. Stick the ends of 2 strips together and wrap around a cone. Place on a baking sheet lined with parchment paper, with the end of the strip facing downwards. Repeat with the remaining puff pastry and cones.
  3. Brush the beaten egg onto the cones. Bake at 400F for 15 minutes, or until golden brown. Allow the cones to cool completely, then carefully remove the foil-wrapped ice cream cones from the inside.
  4. Make the filling: Combine the coconut milk, pudding mix, canned pumpkin and cinnamon in a bowl until thickened. In a separate bowl, beat the whipping cream with an electric mixer until soft peaks form. Fold this into the pumpkin mixture, then place into a piping bag fitted with a large, round piping tip.
  5. Assembly: Pipe the filling into the cones. Drizzle the caramel onto the cones and top with toasted coconut and autumn sprinkles. Enjoy!