Recipe: Pumpkin Mousse Napoleons (using puff pastry)

Pumpkin Mousse Napoleons

1 frozen puff pastry sheet, thawed
1 cup canned pumpkin
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup powdered sugar
2 cups whipped topping
1/4 cup chopped pecans

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400F.

Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place 2 inches apart on baking sheet.

Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

Mix pumpkin, cinnamon, nutmeg and sugar. Fold in whipped topping. Refrigerate 30 minutes.

Split pastries into 2 layers, making 24 layers in all. Spread pumpkin mixture on 12 bottom layers. Top with pecans and top layers. Garnish with additional cinnamon and confectioners' sugar or whipped topping.

Servings: 12
Source: Pepperidge Farm