Pumpkin Pie Cornucopias

Pumpkin Pie Cornucopias

Serves: 4 people
Cooking Time: 27 minutes
Pumpkin Pie Cornucopias


  • 1 sheet puff pastry dough
  • 1 egg, beaten (for egg wash)
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • Whipped cream
  • Cinnamon sugar


Print This Recipe
Pumpkin Pie Cornucopias are a fun and adorable way to have a classic dessert this holiday season.
  1. Firstly, pre-heat the oven to 350 degrees Fahrenheit.
  2. Roll aluminum foil into 4 cone shapes. Spray with cookie spray.
  3. Roll out puff pastry and cut into four, triangle shapes. Wrap each triangle piece around 1 aluminum cone, making sure to press edges are sealed together very well. Place cones upside down on the back of a muffin tin. Brush with egg wash and bake for 12 minutes, or until golden brown.
  4. While the cones bake, make the pumpkin pie filling. In a large bowl, mix cream cheese, pumpkin puree, sugar, and pumpkin pie spice. Whisk until smooth.
  5. Remove cones from the oven and allow them to cool. Once cooled, fill cones with pumpkin pie filling.
  6. Top with whipped cream, cinnamon sugar, serve Pumpkin Pie Cornucopias, and enjoy!