Puff Pastry Shells with Pumpkin Cream Filling

Prep Time: 25 mins Cook Time: 24 mins Total Time: 49 mins Yield: 8-10 shells

Crispy puff pastry shells filled with spiced pumpkin cream for a delightful fall-inspired dessert.

Ingredients

Puff Pastry Shells

• 1 sheet of all-butter puff pastry, cold but thawed
• 1 egg
• 1 tablespoon water (for egg wash)
• Optional: granulated sugar or cinnamon sugar for topping

Pumpkin Cream Filling

• ¾ cup canned pumpkin purée
• ½ cup full-fat ricotta (strained 15–30 min)
• 2 tablespoons maple syrup
• 1½ tablespoons brown sugar
• 2 tablespoons heavy cream
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• Pinch of nutmeg
• Small pinch of cloves (optional)
• ⅛ teaspoon salt

Optional Toppings

• Whipped cream
• Crushed candied pecans or walnuts
• Cinnamon sugar or powdered sugar
• Decorative pastry cut-outs (like leaves or pumpkins)

Instructions

Puff Pastry Shells

1. Preheat oven: Set to 375°F (190°C, conventional). Line a baking sheet with parchment.
2. Cut pastry: On a lightly floured surface, roll the pastry slightly. Cut into 2.5–3 inch squares or rounds.
3. Score & dock: Lightly score a smaller square inside each cut piece, about ¼” from the edge. Use a fork to dock the inner square.
4. Egg wash: Beat the egg with 1 tablespoon water. Brush the outer border only.
5. Bake: Bake for 20–24 minutes, or until deeply golden and puffed.
6. Shape shells: While warm, press down the center with a spoon to form a well. Let cool completely.

Pumpkin Cream Filling

1. Strain ricotta: Place in a fine-mesh strainer or cheesecloth over a bowl for at least 15 minutes to reduce graininess.
2. Whip: In a bowl, combine pumpkin, strained ricotta, maple syrup, brown sugar, cream, vanilla, spices, and salt. Use a hand mixer or whisk until smooth and fluffy.
3. Chill (optional): For easier piping, chill the filling for 15–30 minutes.

Assembly

1. Once the puff pastry shells are cooled, spoon or pipe the pumpkin cream into each well.
2. Top with any of the optional toppings: a small dollop of whipped cream, crushed candied pecans or walnuts, a sprinkle of cinnamon sugar or powdered sugar, or decorative pastry cut-outs (like leaves or pumpkins).

Make-Ahead Tips

• Pastry shells can be baked a day ahead. Store uncovered at room temp to keep crisp.
• Pumpkin cream can be made and chilled up to 2 days ahead.
• Fill the shells just before serving (or up to 2 hours prior) to preserve crispness.