Mealtime Magic - Pumpkin Pie Cones from The Elf on the Shelf Family Cookbook

Reprinted from

The Elf on the Shelf Family Cookbook by arrangement with William Morrow, an imprint of HarperCollins Publishers. Copyright © 2024, Chanda A. Bell.

 

Pumpkin Pie Cones

Makes about 4 cups

Playing among the pine trees in the North Pole forest gave us an easy-as-pie idea that’s filled with spice and sweetness, just right for your Thanksgiving celebration. Aren’t you grateful we substituted pumpkin for the pinecones, though? Whew. The pine was too ewwy-chewy! (P.S. We’re grateful for YOU.)

For the Filling

One .25-ounce envelope unflavored gelatin powder (see Sweet Shop Secret)

One 3.9-ounce box instant vanilla pudding and pie filling

2 cups whole milk

1 cup pumpkin puree (not pie filling)

2 teaspoons pumpkin pie spice

½ cup sugar

1 cup whipped topping

For the Pie Cones

6 ounces orange candy melts

8 to 10 sugar cones (#310 size), such as Joy brand

10 gingersnap cookies or 4 full-sheet graham crackers, finely crushed (about ½ cup)

Fall-themed festive sprinkles

Special Equipment

Pastry bag fitted with

large round tip

1. Make the pie filling: Add the gelatin powder to 1 cup warm water and whisk until completely dissolved. Set aside.

2. In a large bowl, whisk together the pudding and milk until thickened, about 2 minutes. Add the bloomed gelatin and whisk to combine. Add the pumpkin puree, pumpkin pie spice, and sugar and whisk until creamy. Add the whipped topping and continue whisking until light and fluffy, about 3 minutes.

3. Refrigerate the mixture for at least 6 hours or up to overnight.

   
   
   

4. Decorate and fill the cones: Line a sheet pan with parchment paper and set aside.

5. Place the melts in a microwave safe bowl. Microwave on high, uncovered, in 30-second increments, stirring in between, until melted and smooth.

6. Dip the cones in the candy melt to coat the outer edges by 1 inch. Coat the dipped area with sprinkles and set aside on the prepared sheet pan to harden, about 10 minutes.

7. Place about 1 tablespoon of cookie crumb in the bottom of each cone. Fill the pastry bag with pie filling and fill each cone with about 1/3 cup of pie filling for a pumpkin pie cone treat!

Sweet Shop Secret

Dissolving gelatin powder in warm water, or “blooming,” ensures a smooth, clump-free, no-bake pie filling that will be easy to pipe into your pie cones!