How to Make Pumpkin Cream Puffs
 
Ingredients
  • Puffs:
  • ½ c. butter
  • 1 c. boiling water
  • 1 c. flour (like this)
  • ¼ t. sea salt
  • 4 eggs
  • Filling:
  • ¾ cup heavy cream
  • ¼ cup pumpkin puree
  • 2 t. pumpkin pie spice
  • ¼ cup real maple syrup (more or less to taste) (like this)
  • 1 t. vanilla (like this)
Instructions
  1. Bring water to a boil
  2. Add butter and salt
  3. Once butter is completely melted, add the flour all at once
  4. Cook and stir the flour/water mixture until it forms a ball
  5. Remove from heat and cool several minutes to prevent eggs from scrambling when you add them
  6. Preheat oven to 400 degrees
  7. Add the eggs, one at a time to your flour/water mixture stirring throughly each time
  8. Allow the dough to almost become "dry" between each addition
  9. Form the egg mixture into 10-12 mounds on an ungreased baking sheet
  10. Bake at 400 degrees for 30 minutes or until golden brown and puffy
  11. Allow to cool and start your filling:
  12. In mixing bowl or stand mixer, combine cream, syrup, vanilla, and spice
  13. Whip until it forms stiff peaks
  14. Fold ¼ cup of pumpkin into whipped cream
  15. Stuff your puffs by generously filling the cream puff shell with the pumpkin mixture
  16. Keep refrigerated until serving (best when served same day)
Recipe by The Prairie Homestead at http://www.theprairiehomestead.com/2013/09/pumpkin-cream-puffs.html