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 1/4 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)