• Bake the puff pastries according to the directions on the back of the box. Once baked, remove from the oven and let cool on a wire rack for 5 minutes.
• In a medium sauce pan combine the remaining ingredients and cook over medium-low heat for 15-20 minutes. Stir occasionally to prevent browning.
• Spoon in the spiced pumpkin filling into the puff pastries. Top with whipped cream and cinnamon sugar. Serve warm, at room temperature or chilled the next day.

For the Whipped Cream

• Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes.
• Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl.
• With a whipping attachment, whip the cream mixture on medium until peaks form.
• Place in an airtight container and keep in the fridge until ready to use.

For the Cinnamon Sugar

• Place the sugar and cinnamon into a bowl. Stir to combine.
• Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.