1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1 cup canned pumpkin
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 cups Cool Whip
1/4 cup chopped pecans
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all. Place the pastry rectangles onto a baking sheet.
Bake at 400 degrees for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 24 in all.
Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the Cool Whip. Cover and refrigerate for 30 minutes.
Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers. Garnish with additional cinnamon and confectioners' sugar or Cool Whip. Serves 12.
1 cup canned pumpkin
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 cups Cool Whip
1/4 cup chopped pecans
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip into 4 rectangles, making 12 in all. Place the pastry rectangles onto a baking sheet.
Bake at 400 degrees for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split the pastries into 2 layers, making 24 in all.
Stir the pumpkin, cinnamon, nutmeg and sugar in a medium bowl. Fold in the Cool Whip. Cover and refrigerate for 30 minutes.
Divide the pumpkin mixture among 12 bottom pastry layers. Top with the pecans and top pastry layers. Garnish with additional cinnamon and confectioners' sugar or Cool Whip. Serves 12.
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