Think of these pumpkin pudding Napoleon pastries like a deconstructed pumpkin pie! Layers of flaky cinnamon sugar pie dough pastry sheets, smooth and creamy pumpkin pudding, and a healthy dollop of whipped cream are everything you love about pumpkin pie in a fancy pastry dessert!
Pumpkin Pudding Napoleon Dessert
Pumpkin pie is a must for the holiday season. Whether it is a cranberry whip mini pumpkin pie, or gluten free creamy 6-inch pumpkin pie, the pie is almost always present on the holiday table.
But sometimes we don’t want to fuss with rolling, crimping, and pre-baking the pie crust. Enter these pumpkin pudding Napoleon pastries! This dessert gets its name from what it was originally termed – napolitain. The Napoleon dessert is made with layers of flaky pastry and creamy pudding or custard. Typically, the flaky pastry is a puff pastry that is weighted when baked so it bakes into flat sheets.
I took creative – and easier – liberties with this recipe and used my all-butter pie crust. The same pie crust I use for my small pies. And the creamy layers are my pumpkin spice creamy pumpkin pudding.
All of the makings in a beautiful Napoleon with half the effort and the presentation is still a showstopper dessert!
The Best Alternative To Pumpkin Pie
- All-butter pie crust sheets that are smothered with cinnamon sugar.
- Super creamy and full of flavor pumpkin pudding that mimics all the flavors of pumpkin pie filling.
- Easy to make pumpkin pie-type dessert that can also be made ahead of time!
- A pretty holiday layered dessert that will have your guests in awe!
- All of the flavors of pumpkin pie in a time-saving dessert.
Ingredients
- All-Purpose Flour – To make the pie dough pastry sheets and for a gluten free version, try my all-butter gluten free pie crust recipe.
- Sugar – I add a little sugar to the pie dough to give it flavor.
- Salt – Salt is key in the pie dough and pudding to balance and enhance flavor.
- Vinegar – I like to use a little vinegar in my pie dough to make it tender.
- Unsalted Butter – Cold butter in the pie dough to yield a super flaky pastry. Plus a pat in the pumpkin pudding to make it silky.
- Egg and Egg Yolk – A whole egg to make the egg wash for the pastry sheets, plus an egg yolk in the pudding for a velvety texture.
- Heavy Cream – For the pudding to make it super creamy!
- Milk – 2% or whole milk for the pudding.
- Pumpkin – Be sure it is pure canned pumpkin and not pumpkin pie filling.
- Maple Syrup – I like to use maple syrup to sweeten the pudding for its rich flavor. Feel free to swap with granulated sugar.
- Vanilla – For a little extra flavor in the pudding.
- Cinnamon Sugar – To sprinkle over the pastry sheets!
- Pumpkin Pie Spice – The pumpkin pie spice is key to delivering the pumpkin pie flavor!
Helpful Tips
- Make the dessert ahead of time – Both the pastry pie dough and pudding can be made ahead of time. In fact, the pudding should be so it has time to set.
- Temperature and humidity can impact your dough – The temperature outside, inside, in your work bowl – you name it – can impact how flour evolves into a dough. So even though I have given measurements for the cold water, just know you may need more or less.
- Strain the pudding – I like to ensure the pudding is smooth and creamy and even with the best of intentions and mixing methods, it may still yield little lumps.
- Enjoy the day it is baked – There is nothing quite like freshly baked pie dough pastry. And while the pumpkin Napoleons will still taste delicious the next day, the pastry sheets may lose some of their flakiness.
FAQ
Can I use pre-made puff pastry sheets to make the Napoleon dessert?
You sure can! Follow my directions for how to cut the pastry sheets and bake according to the package directions.
What other flavors of pudding or custard can I use in the Napoleon dessert?
Try the hot cocoa pudding for a Christmas dessert, or creamy strawberry pudding for a brighter fruit dessert.
What is the best way to store leftovers?
If you have already assembled the Napoleon’s, I recommend covering and refrigerating them for up to 3 days.
More Pumpkin Dessert Recipes
Pumpkin Pudding Napoleon Pastries
Think of these Pumpkin Pudding Napoleon Pastries like a deconstructed pumpkin pie! Flaky cinnamon sugar pastry sheets are layered with smooth and creamy pumpkin pudding then topped with whipped cream. Everything you love about pumpkin pie in a fancy pastry dessert!
INGREDIENTS
Pastry Sheets
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- ¼ teaspoon salt
- 2 to 4 tablespoons ice water
- ¼ teaspoon apple cider vinegar (or white distilled vinegar)
- 1 egg, beaten (for brushing pastry sheets)
- 3 tablespoons Cinnamon Sugar
Pumpkin Pudding
- ½ cup heavy cream
- 1 large egg yolk (room temperature)
- 2 tablespoons corn starch
- ½ cup whole milk (or 2%)
- ¼ cup pure maple syrup
- ¼ cup pure canned pumpkin
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice (or cinnamon)
- ⅛ teaspoon salt
INSTRUCTIONS
Pastry Sheets
- The dough can be made the night before.
- Note -The butter needs to be cold. Before you begin making the dough, cut the butter into cubes, and place in the freezer for about 10 to 15 minutes ahead of time.6 tablespoons unsalted butter, cold and cut into cubes
- In a medium mixing bowl, whisk together the flour, sugar, and salt. Add the butter cubes to the flour and press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour.1 cup all-purpose flour, 2 teaspoons granulated sugar, 1/4 teaspoon salt
- Fill a small liquid measuring cup with ice water – as long as you have at least 1/2 cup of water. Make a well in the center of the flour and add the vinegar and 2 tablespoons of ice water to the well. Using a fork or spatula, stir the flour around the water, and continue to add water 1 tablespoon at a time until you start to get larger clumps of dough. To check if you have added enough water, grab some of the dough in your hand and squeeze it. If it sticks together without crumbling apart, you have added enough water. If it still crumbles apart, add another tablespoon of water, and check again. Note – The dough is supposed to be rough and not overly moist. Adding too much water will likely result in a tough dough. So will overmixing the dough. Work the dough gently when mixing in the water.2 to 4 tablespoons ice water, 1/4 teaspoon apple cider vinegar
- Note – Weather and humidity can impact how much water you need to bring the dough together. You may find that you need more water than the recipe states.
- Pour the dough onto a sheet of plastic wrap and form into a ball, then flatten into a small disc. Wrap tightly and refrigerate for at least 1 hour, or overnight.
Pumpkin Pudding
- The pudding can be made the night before.
- In a medium bowl add the cream, egg yolk, and corn starch. Whisk until the corn starch dissolves.1/2 cup heavy cream, 1 large egg yolk, 2 tablespoons corn starch
- In a small saucepan set over medium heat, add the milk and maple syrup. Heat until it is scalding (just below boiling – small bubbles will form around the side of the saucepan) – do not boil. Remove from the heat.1/2 cup whole milk, 1/4 cup pure maple syrup
- Slowly drizzle about half of the heated milk into the corn starch mixture, whisking constantly. This tempers the egg yolk so it does not scramble. Pour this mixture back into the saucepan with the remaining milk and return to medium heat. Gently whisk constantly until the pudding just starts to thicken – about 2 to 3 minutes. Do not overheat, or the pudding will get too thick and jelly-like.
- Remove the pudding from the heat. Add the pumpkin, butter, vanilla, pumpkin pie spice, and salt. Whisk until fully incorporated.1/4 cup pure canned pumpkin, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, 1/8 teaspoon salt
- Transfer the pudding to a bowl. Optional – Strain the pudding through a fine mesh strainer set over a medium bowl to remove any lumps.
- Cover the pudding with plastic wrap set directly on top of the pudding – this keeps a skin from forming. Refrigerate for at least 2 hours – or overnight – to allow the pumpkin to set and firm.
- Baking – Preheat the oven to 375F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Remove the cooled chilled dough from the refrigerator and allow to come to room temperature for at least 15 minutes. Lightly flour your work surface. Roll the dough into a 12-inch square. Trim off any rough edges – these can be used to make decorative cut-outs.
- Cut the dough into 3 x 4-inch rectangles – this will yield 4 Napoleons with 3 pastry sheet layers. You can also cut the dough into any size you like – depending on how many Napoleons and how many layers you prefer.
- Transfer the dough rectangles to the prepared baking sheet. Brush the top of each lightly with the beaten egg, then sprinkle a healthy amount of cinnamon and sugar on the top.1 egg, beaten, 3 tablespoons Cinnamon Sugar
- Bake the pastry sheets for 22 to 25 minutes, or until they are golden brown. Cool completely on the baking sheet set on a wire rack.
- Assemble – Place a large dollop (you can also pipe on the pudding if you like) of the chilled pudding on top of 4 pastry sheets, Top each with another pastry sheet and repeat with the remaining pudding. Finish off with the last pastry sheet and garnish with whipped cream. The Napoleons are best enjoyed the day they are made!
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RECIPE NOTES
- Serving Size – This is a small batch recipe that can be doubled.
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
- Leftover Pumpkin – You will have leftover pumpkin, regardless of the size can you use. Check out my pumpkin small batch recipes to make another batch of pumpkin treats!
- Make Ahead – The dough and pudding can be made the night before. Which is what I do (and recommend). This allows the pudding to set firm and the dough to relax.
NUTRITION ESTIMATES
Calories: 374kcal | Carbohydrates: 38g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 175mg | Potassium: 146mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2405IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!