Caramel Pumpkin Puff Pastry
This dessert is unbelievable! It comes together so quickly and melts in your mouth! A creamy pumpkin layer with sugared pecans is sandwiched between two layers of deliciously flakey soft puff pastry. It is then topped with a caramel frosting that is insanely tasty. The caramel-pumpkin combo is perfect for the holiday season!
One of my favorite recipes on this blog, and actually a hidden gem because it really needs an updated picture so I don’t share it as often as I would like, is the Blueberry Danish Puff. It is PHENOMENAL! My sister actually requested for her birthday treat this year :)
This recipe is an adaption of that recipe and is such a delicious fall and holiday treat! A creamy pumpkin layer with sugared pecans sandwiched between layers of delicious flakey and soft puff pastry. Then as if that isn’t incredible enough, it is drizzled with a caramel glaze. Let me tell you, this. is. AMAZING!
It is super simple to make and really only takes about 10 minutes to throw together with 20-25 minutes of cooking time. So if you are looking for a quick, yummy and unique treat to serve up your company, give this a try! You will be so glad you did!
- 1 box thawed puff pastry
- 1 15 ounce can of pumpkin
- 8 ounces cream cheese, softened
- ½ cup brown sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ½ cup sugar coated pecans
- 3 Tablespoons butter
- ¼ cup heavy cream
- ½ cup brown sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 400 degrees F.
- Spray cookie sheet with cooking spray.
- In a medium mixing bowl, combine pumpkin, cream cheese and brown sugar. Beat well until smooth. Set aside.
- Open pastry package and carefully open pastry sheets. Place one down on cookie sheet and with a rolling pin gently smooth out pastry creases.
- Spread pumpkin mixture over pastry dough.
- Sprinkle nuts over filling.
- Open the other pastry and place on a floured working surface. Gently roll pastry until smooth. Using a pizza cutter, cut pastry into 10 equal strips.
- Place five strips evenly spaced over the top of pumpkin filling. Then take the other five strips and place over the top of the pastry strips going the other direction.
- Bake at 400 degrees F for 20 to 25 minutes or until golden brown.
- In a small sauce pan, combine butter, cream, and brown sugar. Stir over medium heat until it comes to a boil. Remove from heat and let cool for 5 minutes. Add powdered sugar, and vanilla and stir in until smooth.
- Drizzle caramel frosting over pastry.
Enjoy!
annie
Woah. I don't know what I like best about this. The fact that it's essentially two pies in one (you got your caramel pecan, and you got your pumpkin) or the fact that it's pie made with puff pastry. There needs to be more puff pastry pies out there. That frosting drizzle is gorgeous!
Jamie
Looks absolutely delicious! How long can these stay out before refrigeration is required?
Mary Jane
Is that a can of pure pumpkin or is a can of pumpkin mix? It sounds yummy. I will be visiting my mom soon and I think I will make this for her!
Ashley@blondegirlcravings
This looks incredible!!!!
Jenny
This tasted pretty good despite the fact that the cinnamon and vanilla wasn't included in the instructions. I didn't realize it until I had already made it. I baked it for 23 minutes, but the bottom pastry was still not done. It seemed a little gooey - maybe too much pumpkin mixture.
Debbie
Is there an update for this recipe, based on 1 reviewer's comment that the vanilla and cinnamon wasn't in the instructions? I'd like to try this.