Pumpkin Pie Cream Puffs
User Reviews
5
Pumpkin Pie Cream Puffs
Description
Pumpkin Pie Cream Puffs combine classic French choux pastry with flavors reminiscent of pumpkin pie. The dough is enriched with orange food coloring to give the shells a festive pumpkin hue and baked until golden and puffed. Inside, a filling made from brown sugar, eggs, cinnamon, pumpkin pie spice, canned pumpkin, and evaporated milk yields a smooth, spiced custard filling that brings the familiar tastes of pumpkin pie to a delicate choux shell.
Once filled, the cream puffs are crowned with a maple whipped cream, which includes heavy cream, pure maple syrup, vanilla extract, and a pinch of salt, providing a sweet and lightly textured finish. The maple syrup adds a distinct sweetness that complements the pumpkin spices nicely.
This dessert offers a layered textural experience with the crisp yet tender pastry shell, creamy pumpkin filling, and airy whipped topping. It can be served as an elegant fall dessert or festive treat, fitting well within holiday menus or seasonal celebrations.
The recipe includes specific baking temperatures and times to achieve the proper puff and color of the shells. Cooling the dough slightly before adding eggs helps achieve the right dough consistency. Piping the dough in defined rounds with smoothed tops ensures uniform cream puffs.
Ingredients
For the Pumpkin Colored Cream Puff Shells:
- ¾ cup all-purpose flour
- 6 tablespoons butter cut into 6 pieces, unsalted
- 1 teaspoon sugar
- ¼ teaspoon salt
- 3 egg at room temperature, large
- orange food coloring paste
For the Pumpkin Pie Filling:
- ½ cup brown sugar firmly packed
- 2 egg large
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin canned
- ½ cup evaporated milk
For the Maple Whipped Cream:
- 1.5 cup heavy cream
- table salt a couple pinches
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract pure
- powdered sugar
Instructions
For the Pumpkin Colored Cream Puff Shells:
- Preheat oven to 425° F.
- Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
- Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer and let cool for 5 minutes.
- Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1-1/2" rounds that are about 1-1/2" high. Smooth out peaks and round tops with a moistened finger.
- Bake at 425° F for 5 minutes. Then reduce oven temperature to 375° and bake 30 minutes, or until puffy and golden brown. Turn oven off and let shells stand in closed oven for 10 minutes. Remove from baking sheets to wire racks. Let cool completely.
For the Pumpkin Pie Filling:
- In a large saucepan, whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice. Add pumpkin and evaporated milk, and whisk until smooth.
- Cook over medium heat, whisking constantly, 5 minutes or until thickened. Let stand 30 minutes, and then chill for 4 to 24 hours.
For the Maple Whipped Cream:
- Place cream and salt in a large bowl. Beat at medium-high speed with an electric mixer until soft peaks form.
- Add maple syrup and vanilla extract. If you like a sweeter whipped cream, add a few tablespoons of powdered sugar. Beat until stiff peaks form.* Note: This will make quite a bit of whipped cream, enough to abundantly fill your cream puff shells, as shown in my photos. If you do not plan to use that much whipped cream, you should be good to cut the whipped cream ingredients in half.
To Assemble the Pumpkin Pie Cream Puffs:
- Cut each cream puff shell in half horizontally. Spoon pumpkin pie filling onto bottom halves. Spread maple whipped cream on top of filling. Place tops of cream puff shells onto whipped cream.
- Serve immediately or cover and chill until ready to serve. Sprinkle with powdered sugar before serving. Once assembled, these are best eaten on the day they are made. If you want to make these a day prior to serving, keep the cream puff shells, pumpkin pie filling, and maple whipped cream stored in separate containers in the refrigerator. Then assemble the pumpkin pie cream puffs the following day.
Notes
- Allow the choux dough to cool briefly before adding eggs to ensure smooth batter and proper rising.
- Pipe shell dough into uniform rounds and smooth the tops with a moistened finger for even puffing and appearance.
- Use good quality canned pumpkin labeled "100% pumpkin" for optimal flavor in the filling.
- Maple whipped cream can be prepared just before serving to maintain its light texture.
- This recipe is adapted slightly from Simply Sweet Dream Puffs by Barbara Schieving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cream puffs
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 237kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 97mg | 32% |
| Sodium | 166mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
