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Pumpkin Napoleons

 Pumpkin Napoleons
This is an outstanding dessert for special fall gatherings. The smooth pumpkin puree pairs well with the crunchy puff pastry.
10 ServingsPrep: 20 min. + chilling Bake: 15 min. + chilling

Ingredients

  • 3/4 cup plus 2 tablespoons sugar
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 1-3/4 cups milk
  • 8 egg yolks, beaten
  • 2/3 cup canned pumpkin
  • 1-1/4 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons confectioners' sugar

Directions

  • In a large saucepan, combine the sugar, flour and salt. Stir in milk
  • until smooth. Cook and stir over medium-high heat until thickened
  • and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from
  • the heat. Stir a small amount of hot filling into egg yolks; return
  • all to the pan, stirring constantly. Bring to a gentle boil; cook
  • and stir 2 minutes longer.
  • Remove from the heat. Stir in the pumpkin, vanilla, cinnamon, ginger
  • and nutmeg. Transfer to a bowl. Press plastic wrap onto surface of
  • custard. Refrigerate for 2 hours or until cool.

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Pumpkin Napoleons (continued)

Directions (continued)

  • On a lightly floured surface, roll out pastry into a 12-in. x 10-in.
  • rectangle. With a sharp knife, cut into 15 rectangles, 4 in. x 2 in.
  • Place 1 in. apart on ungreased baking sheets. Bake at 375° for
  • 15-20 minutes or until puffed and golden brown. Remove to wire racks
  • to cool.
  • To assemble, split pastries in half horizontally. Place 10 bottom
  • layers on a work surface; spread each with a scant 2 tablespoons
  • pumpkin custard. Top with 10 pastries, remaining custard and
  • remaining pastries. Sprinkle with confectioners' sugar. Refrigerate
  • for 1-2 hours before serving. Yield: 10 servings.