Pumpkin Cream Puffs
Pumpkin Cream Puffs - puffy choux pastry filled with sweet pumpkin cream filling. These pumpkin cream puffs are perfect for the holidays.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup butter
- 1 cup water
- 1 pinch salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups heavy cream
- 1/2 cup confectioners' sugar (plus extra for dusting)
- 1 1/2 teaspoons pumpkin pie spice (or to taste, plus extra for dusting)
- 15 ounce (425g) can pumpkin puree
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Transfer the dough ball to a mixing bowl and beat in the eggs one at a time, adding the next egg only when the previous one has been fully incorporated.
- 3
Drop the dough by tablespoons onto an ungreased baking sheet and bake until the puffs rise and are golden brown on top, with fully cooked insides, about 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
- 4
To make filling