Pumpkin Mousse In Cinnamon Pastry Shells

A light and airy mousse that combines pumpkin and vanilla pudding is served in delicate pastry shells that have been dusted with a light cinnamon sugar coating. An elegant way to end a meal.

Ingredients:
2 boxes (10 oz. each) frozen puff pastry shells
3 tablespoons melted butter
Cinnamon sugar*
1 can (30 oz.) pumpkin pie mix
1 box (3.4 oz.) vanilla instant pudding and pie filling mix
2 teaspoons ground cinnamon
1 cup frozen whipped topping, thawed

Directions:
1. Preheat oven to 400 degrees

2. Place pastry shells on baking sheet. Brush tops with butter and sprinkle with cinnamon-sugar. Bake according to package directions. Cool to room temperature. Remove tops and reserve for garnish. Remove soft pastry inside shells and discard.

3. Beat pumpkin pie mix, pudding mix and cinnamon in large mixer bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon mousse into each pastry shell. Top with pastry tops. Serve immediately.

4. * For cinnamon sugar: Combine 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon in small bowl.