Pumpkin pie cream puffs
Ingredients:
Cream puffs
- 1 1/2 cups water
- 12 Tablespoons unsalted butter, cut into 6 pieces
- 4 teaspoons sugar
- 1 1/2 teaspoons table salt
- 1 1/2 cups all-purpose flour
- 6 large eggs, at room temperature
- 1/4 teaspoon orange food coloring, optional
Pumpkin custard
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup evaporated milk
Maple Whipped Cream
- 3/4 cup heavy cream
- 1 teaspoon sugar
- Pinch of salt
- 1 Tablespoon maple syrup
- 1/2 teaspoons vanilla extract
Directions:
For the cream puffs:
- Preheat the oven to 425F. Line a baking sheet with a silicone mat or parchment paper and set aside.
- Bring butter, sugar, salt and 3/4 cup water to a boil in a large saucepan over medium-high heat, stirring occasionally. One it comes to a boil, remove from heat and quickly stir in flour.
- Return to medium heat and stir with a wooden spoon until the dough becomes smooth and forms a ball. Transfer dough to the bowl of an electric mixer and let cool for 5 minutes.
- Add eggs, 1 at a time, beating until mixture is smooth and glossy. Beat in food coloring and then spoon dough into a gallon size bag. Cut 1/2 inch off the edge and then pipe dough onto pan into 1 1/2 inch rounds (1 1/2 inches high).
- Bake for 5 minutes, then reduce oven to 375 and bake an additional 25 minutes or until puffy. Turn oven off and let shells stand in the closed oven for 10 minutes.
- Remove pan from oven and transfer puffs to a cooling rack.
For the pumpkin custard:
- Whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice in a large saucepan. Whisk in pumpkin puree and evaporated milk. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens (about 3 minutes).
- Remove from heat and place in a Tupperware. Let mixture stand for 30 minutes and then chill 1-2 hours, or until cooled and thickened.
- Cut cream puffs in half horizontally. Spoon or pipe pumpkin custard, once cooled, onto bottom half.
For the Maple Whipped Cream:
- In a mixing bowl, beat heavy cream and a pinch of salt at medium speed until it forms soft peaks.
- Add 1 tablespoons maple syrup and 1/4 teaspoon vanilla extract, and beat until stiff peaks form.
- Pipe whipped cream on top of pumpkin custard and then add the top half of the puff.
- Chill until ready to serve. Sprinkle with powdered sugar just before serving.
Here’s a video tutorial from Barabara if you’d like more instruction on making the cream puffs.
Best served the first day.
Adapted from Simply Sweet Dream Puffs.
