Pumpkin Mousse Puffs

• 2 whole Puff Pastry Sheets, Thawed
• 2 cups Heavy Whipping Cream
• 1 package Vanilla Pudding
• 1 cup Milk
• 1/2 cups Pureed Pumpkin
• 1/2 teaspoons Pumpkin Spice
• 1 dash Butter For Brushing

1. Cut pastry sheets into 9 square sections for a total of 18 squares. Cook on a cookie sheet at 350 degrees for 15 to 20 minutes. Brush with butter. Let cool completely.
2. For filling:
3. Whip heavy whipping cream until it forms stiff peaks. Divide in half. Mix together pumpkin, pumpkin spice mix, pudding and milk. Fold this into half of the whipped cream. (Don't mix, just fold.)
4. For a little sweeter layer, add a dash of powdered sugar to the other half of the whipped cream.
5. Cut a pastry square in half. Add a spoonful of the pumpkin mixture, and then a spoonful of the whipped cream. You can double decker them, or serve them as single pastries.

pastry, cream, vanilla pudding, milk, pumpkin, pumpkin spice, butter

Taken from tastykitchen.com/recipes/desserts/pumpkin-mousse-puffs/ (may not work)