A classic pumpkin cream puff recipe made with a light nd crisp pastry that is stuffed with a golden, sweet, and creamy pumpkin filling, perfect for fall.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
235 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Bring water, butter, and salt to a boil in a heavy saucepan. Beat in flour vigorously until mixture forms a ball: transfer to a mixing bowl. Add eggs, one at a time, beating well after each addition
Step 3
Drop spoonfuls of dough onto an ungreased baking sheet.
Step 4
Bake in the preheated oven until puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Cool. Cut cream puffs horizontally with a serrated knife.
Step 5
Beat cream with an electric mixer in a large bowl until thick and creamy. about 1 minute. Gradually add confectioners' sugar and pumpkin pie spice, continuing to beat until soft peaks, about 3 minutes.
Step 6
Fold ⅓ pumpkin purée into whipped cream mixture. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining pumpkin purée, folding just until blended.
Step 7
Spoon about 2 tablespoons of pumpkin cream filling into each puff: garnish each puff with confectioners' sugar and pinch of pumpkin pie spice. Store in the refrigerator.
Ingredients
1 cup all-purpose flour
4 eggs
1 pinch salt
1 cup water
2 cups heavy cream
0.5 cup butter
0.5 (15 ounce) can pumpkin puree
1.5 teaspoons pumpkin pie spice, or to taste, plus extra for dusting
0.5 cup confectioners' sugar, plus extra for dusting
