No-Bake Pumpkin Napoleon

The allure of a no-bake dessert lies in its simplicity and the promise of a cool, refreshing treat. This pumpkin Napoleon is a testament to that, offering a harmonious blend of creamy pumpkin custard, crunchy walnuts, and flaky pastry. It’s a dessert that requires minimal effort but delivers maximum satisfaction.

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Recipe:
Ingredients:
Before embarking on this culinary journey, ensure you have the following ingredients ready:

For the Pumpkin Puree:
1 medium pumpkin, peeled, seeded, and cut into chunks
Water for boiling
For the Custard:
350ml whole milk
80g cornstarch
200g sweetened condensed milk
A pinch of salt
1 teaspoon vanilla extract
Ground cinnamon to taste
For the Assembly:
Store-bought puff pastry sheets, thawed
60g walnuts, roughly chopped
Honey for drizzling
Preparing the Pumpkin Puree
The foundation of this dessert lies in the pumpkin puree. To achieve the perfect texture, follow these steps:

Preheating: Preheat your oven to 375°F (190°C).
Roasting: Place the pumpkin chunks on a baking sheet lined with parchment paper. Roast for approximately 30-40 minutes, or until the pumpkin is tender and easily pierced with a fork.
Pureeing: Allow the roasted pumpkin to cool slightly. Transfer it to a blender or food processor and puree until smooth. For a velvety texture, pass the puree through a fine-mesh sieve.