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1
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle; heat oven to 400 degrees F.
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2
Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity; spray the foil cones with the cooking spray.
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3
Unfold the pastry sheet on a lightly floured surface.
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4
Cut the pastry sheet along the fold marks to form 3 rectangles.
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5
Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
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6
Press the ends of 2 pastry strips together.
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7
Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone).
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8
Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar.
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9
Place the pastry cone seam-side down onto a baking sheet; repeat with the remaining pastry strips, cones and sugar.
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10
Bake for 15 minutes or until the pastries are golden brown.
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11
Remove the pastries from the oven; let cool completely on the baking sheet.
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12
Carefully remove the cones from the baked pastry.
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13
Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
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14
Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form.
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15
Fold the whipped cream into the pumpkin mixture.
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16
Spoon or pipe the mixture into the pastry cones.
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17
Stir the caramel sauce and pecans in a small bowl.
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18
Place the pastries onto serving plates and drizzle with the caramel mixture.
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19
Serve and ENJOY, you earned it!
