This easy dessert was a dish inspired by my favorite local doughnut shop after looking through my cupboard and seeing one lone can of pumpkin puree. This time of year they carry their pumpkin chiffon doughnut. A yeast raised doughnut piled high with an airy, lightly sweetened pumpkin mousse. It's the perfect morning treat. This pumpkin chiffon tart carries much of that same flavor profile, replacing the doughnut with some puff pastry. This quick and easy treat fills a 9x13" pan in less than 30 minutes of active baking time making it the perfect last minute Thanksgiving dessert (and an alternative to pie).
Pumpkin Chiffon Tart
1 1/3 sheets puff pastry
1 1/2 cup heavy cream
1 can pumpkin puree
1/2 cup & 2 tablespoons powdered sugar
3 tsp. pumpkin pie spice
2 tsp. vanilla extract
1 pinch of salt
(optional) powdered sugar and cinnamon for decoration
After allowing your puff pastry sheets to thaw (either overnight in the fridge or on the counter for 40 minutes), preheat your over to 400°F. Line a 9x13" pan with parchment paper. Lay out your puff pastry sheets to fill the bottom of the pan, sealing sheets together with your fingers. Pierce the dough all over with a fork and bake for approximately 13 minutes or until golden brown. Cool completely.
While the pastry is baking you can start on your mousse. Begin by whisking the heavy cream until stiff peaks form. If you are using a stand mixer, switch to the paddle attachment or a spatula if you're mixing by hand. Fold in pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt until just combined being careful not to over mix.
After the pastry has cooled completely, spread the mousse evenly over the top of the flattened shell. If the dough rose significantly after baking you may need to pre-flatten it at this stage. Finish the tart off by lightly dusting with your powdered sugar and cinnamon mixture. This tart can be served immediately, or be allowed to firm up in the fridge.
Do you have a favorite Thanksgiving dessert that you gravitate towards every year, or have you found some new treats that your excited to try?