Pumpkin-Cream Cheese Napoleons

Coastal Living
Pumpkin–Cream Cheese NapoleonsRecipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable.
Makes 6 servings


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1 frozen puff pastry sheet, thawed
1 (9-ounce) jar pumpkin butter
1/2 cup pumpkin pie filling
1 (8-ounce) package cream cheese, softened
1 1/4 teaspoons pumpkin pie spice
1 teaspoon granulated sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
Garnishes: powdered sugar, pumpkin pie spice, chopped crystallized ginger


Place puff pastry sheet on floured surface. Cut into 9 (3-inch) squares. Place squares on ungreased cookie sheets. Bake at 400° for 10 minutes or until brown; cool on wire rack.

Combine pumpkin butter and next 4 ingredients; beat until light and fluffy.

Combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl. Beat until soft peaks form. Set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture. Cover and chill pumpkin filling at least 1 hour.

Carefully slice 1 pastry square in half to make 2 layers. Spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer. Repeat procedure with remaining pumpkin filling and remaining pastry squares. Chill up to 2 hours. Top each Napoleon with a dollop of reserved whipped cream. Garnish, if desired.

Created date

November 2007