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                                                                  Pumpkin butter can be found in the jam and preserves section of your market. It is often seasonal. Substitute canned pumpkin if unavailable.

                                                                  Ingredients
                                                                  • Yes No 1 frozen puff pastry sheet
                                                                  • Yes No 1 9 oz pumpkin butter
                                                                  • Yes No 1/2 cup pumpkin pie filling
                                                                  • Yes No 1 8 oz cream cheese
                                                                  • Yes No 1 1/4 tsp pumpkin pie spice
                                                                  • Yes No 1 tsp sugar, granulated
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No garnishes, powdered sugar, pumpkin pie spice, crystallized ginger
                                                                  • Place puff pastry sheet on floured surface. Cut into 9 (3-inch) squares. Place squares on ungreased cookie sheets. Bake at 400° for 10 minutes or until brown; cool on wire rack.
                                                                  • Combine pumpkin butter and next 4 ingredients; beat until light and fluffy.
                                                                  • Combine cream, vanilla extract, and 1/4 cup powdered sugar in a chilled mixing bowl. Beat until soft peaks form. Set aside 1/2 cup whipped cream and gently fold remaining whipped cream into pumpkin mixture. Cover and chill pumpkin filling at least 1 hour.
                                                                  • Carefully slice 1 pastry square in half to make 2 layers. Spoon about 3 tablespoons filling onto bottom layer; top with the second puff pastry layer. Repeat procedure with remaining pumpkin filling and remaining pastry squares. Chill up to 2 hours. Top each Napoleon with a dollop of reserved whipped cream. Garnish, if desired.
                                                                  Yields: 6servings
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover

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