Pumpkin Pie Cream Puffs

There’s something magical about baking with pumpkin, especially when the leaves start to change color and the air turns crisp. One of my favorite treats to whip up during fall is Pumpkin Pie Cream Puffs. The delicate shells, combined with a rich pumpkin filling and a touch of maple whipped cream, make these little delights perfect for any gathering. I remember the first time I made them; the kitchen was filled with the warm, inviting scent of spices, and my family couldn’t wait to dig in!

Pumpkin Pie Cream Puffs Ingredients

The ingredients for Pumpkin Pie Cream Puffs come together to create a delightful harmony of flavors and textures. Each component plays a significant role, from the light and airy pastry to the creamy and spiced pumpkin filling. Here’s a closer look at what you’ll need:

• ¾ cup all-purpose flour: The base of the pastry, giving it structure.
• 6 tablespoons unsalted butter, cut into 6 pieces: Adds richness and flavor to the pastry.
• 1 teaspoon sugar: Just a touch of sweetness to balance the flavors.
• ¼ teaspoon salt: Enhances the flavors of the other ingredients.
• 3 large eggs, at room temperature: Create a light and airy texture in the cream puffs.
• Orange food coloring paste: To give a beautiful orange hue to your filling.
• ½ cup firmly packed brown sugar: Adds rich sweetness to the pumpkin filling.
• 2 large eggs: More eggs for the filling, providing a custard-like consistency.
• ½ teaspoon table salt: Balances the sweetness.
• 1 teaspoon cinnamon: A warm spice that complements pumpkin beautifully.
• 1 teaspoon pumpkin pie spice: Enhances the fall flavor profile.
• 1 cup canned pumpkin: The star ingredient, providing moisture and flavor.
• ½ cup evaporated milk: Adds creaminess to the filling.
• 1.5 cups heavy cream: For a luscious whipped cream to top the puffs.
• A couple pinches table salt: Just a hint to elevate the cream’s flavor.
• 2 tablespoons pure maple syrup: Sweetens and adds a delightful flavor to the whipped cream.
• 1 teaspoon pure vanilla extract: For additional flavor.
• Powdered sugar: To sprinkle on top before serving.

Instructions for Pumpkin Pie Cream Puffs

Making Pumpkin Pie Cream Puffs is a fun process that brings together several delicious steps. Start by preheating your oven and preparing your baking sheets. Follow these detailed instructions to create your own batch of these delightful treats:

1. Preheat your oven to 425 degrees Fahrenheit. This high temperature helps the puffs to rise perfectly.
2. Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
3. Measure out ¾ cup of all-purpose flour and set it aside for later.
4. In a medium saucepan, combine 6 tablespoons of unsalted butter, 1 teaspoon of sugar, ¼ teaspoon of salt, and ¾ cup of water. Bring this mixture to a boil over medium-high heat, stirring occasionally.
5. Once it reaches a boil, remove the pan from the heat and quickly stir in the flour all at once. Return the pan to medium heat and stir the mixture continually with a wooden spoon for about 1 to 2 minutes, until the dough is smooth and forms a ball.
6. Transfer the dough to the bowl of an electric mixer and let it cool for about 5 minutes, allowing it to stabilize.
7. Next, add 3 large eggs, one at a time, beating on medium speed until the mixture is smooth and glossy.
8. Spoon the dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe the dough onto the prepared baking sheets into roughly 1-1/2 inch rounds and about 1-1/2 inches high. Smooth out any peaks with a moistened finger.
9. Bake the puffs in the preheated oven for about 5 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 30 minutes, or until they are puffy and golden brown.
10. After baking, turn off the oven and let the shells stand in the closed oven for about 10 minutes. Remove them from the baking sheets and let them cool completely on wire racks.
11. While the shells are cooling, prepare the pumpkin filling. In a large saucepan, whisk together ½ cup of brown sugar, 2 large eggs, ½ teaspoon of table salt, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin pie spice. Add 1 cup of canned pumpkin and ½ cup of evaporated milk, whisking until smooth.
12. Cook the filling over medium heat, whisking constantly for about 5 minutes, or until it thickens. Allow it to stand for 30 minutes before chilling it for 4 to 24 hours.
13. In a separate bowl, place 1.5 cups of heavy cream with a pinch of table salt. Beat it at medium-high speed with an electric mixer until soft peaks form.
14. Add 2 tablespoons of pure maple syrup and 1 teaspoon of pure vanilla extract. If desired, you can sweeten it further by adding a couple of tablespoons of powdered sugar. Beat until you achieve stiff peaks.
15. Once the puffs are cool, cut each cream puff shell in half horizontally. Spoon the pumpkin pie filling onto the bottom halves, followed by a generous layer of the maple whipped cream. Place the tops of the cream puff shells on top of the whipped cream.
16. Serve immediately or cover and chill until you’re ready to serve. Sprinkle with powdered sugar before serving. For the best taste, enjoy these shortly after assembly, though you can prepare the components in advance and assemble them just before serving.

Change It Up

If you want to make your Pumpkin Pie Cream Puffs extra special, here are some ideas to switch things up:

• Storage: Keep leftover cream puffs in the fridge in a sealed container. They taste best fresh but can last for a day or two.
• Freezing: You can freeze the cream puff shells alone. Bake, cool, and store them in an airtight bag. Fill them after thawing for a fresh taste.
• Variations: Try incorporating different spices into the filling, like nutmeg or ginger, for a unique flavor twist!
• Serving Ideas: Pair with a warm cup of coffee or tea to balance the sweetness of the puffs.
• Presentation: Serve them on a decorative platter and dust with powdered sugar for an elegant touch.

Serving Ideas for Pumpkin Pie Cream Puffs

When it comes to serving Pumpkin Pie Cream Puffs, creativity can elevate your presentation and enjoyment. Here are some ideas:

• Perfect for Fall Gatherings: These cream puffs are ideal for Thanksgiving and fall parties, perfectly capturing the season’s flavors!
• Great for Dessert Buffets: Serve them alongside other desserts like apple pie or pecan pie to create a dessert buffet that guests will love.
• Pairing with Beverages: They go wonderfully with a spiced latte or chai tea, enhancing the warm flavors of the pumpkin.
• Charming Individual Servings: Instead of a large dessert table, offer them on individual dessert plates for a personal touch.
• Plan Ahead: You can prepare the filling and whipped cream a day in advance, making assembly easy and stress-free on serving day.
• Storing for Later: If you have leftovers, store the puffs in an airtight container in the fridge. They’re best enjoyed fresh but can last for a day or two.

FAQ

Conclusion

The Pumpkin Pie Cream Puffs are a delightful blend of flavors that perfectly captures the essence of fall. With their light pastry and rich filling, they make for a unique dessert that everyone will love. I encourage you to give this recipe a try; you won’t be disappointed! Enjoy the process of making them as much as you will enjoy eating them.

Pumpkin Pie Cream Puffs

The ultimate fall dessert that combines the rich flavors of pumpkin with a light and airy cream puff shell. Pumpkin Pie Cream Puffs are not only delicious but also easy to make, making them perfect for Thanksgiving gatherings. Treat your guests to this delightful twist on a classic!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• ¾ cup All-Purpose Flour
• 6 tablespoons Unsalted Butter cut into 6 pieces
• 1 teaspoon Sugar
• ¼ teaspoon Salt
• 3 large Eggs at room temperature
• Orange Food Coloring Paste
• ½ cup Firmly Packed Brown Sugar
• 2 large Eggs
• ½ teaspoon Table Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1 cup Canned Pumpkin
• ½ cup Evaporated Milk
• 1.5 cups Heavy Cream
• Table Salt a couple pinches
• 2 tablespoons Pure Maple Syrup
• 1 teaspoon Pure Vanilla Extract
• Powdered Sugar

Equipment

• Large Pot
• Frying pan
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. 1. Preheat your oven to 425 degrees Fahrenheit. This high temperature helps the puffs to rise perfectly.
2. 2. Lightly grease two baking sheets or line them with parchment paper to prevent sticking.
3. 3. Measure out ¾ cup of all-purpose flour and set it aside for later.
4. 4. In a medium saucepan, combine 6 tablespoons of unsalted butter, 1 teaspoon of sugar, ¼ teaspoon of salt, and ¾ cup of water. Bring this mixture to a boil over medium-high heat, stirring occasionally.
5. 5. Once it reaches a boil, remove the pan from the heat and quickly stir in the flour all at once. Return the pan to medium heat and stir the mixture continually with a wooden spoon for about 1 to 2 minutes, until the dough is smooth and forms a ball.
6. 6. Transfer the dough to the bowl of an electric mixer and let it cool for about 5 minutes, allowing it to stabilize.
7. 7. Next, add 3 large eggs, one at a time, beating on medium speed until the mixture is smooth and glossy.
8. 8. Spoon the dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe the dough onto the prepared baking sheets into roughly 1-1/2 inch rounds and about 1-1/2 inches high. Smooth out any peaks with a moistened finger.
9. 9. Bake the puffs in the preheated oven for about 5 minutes. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 30 minutes, or until they are puffy and golden brown.
10. 10. After baking, turn off the oven and let the shells stand in the closed oven for about 10 minutes. Remove them from the baking sheets and let them cool completely on wire racks.
11. 11. While the shells are cooling, prepare the pumpkin filling. In a large saucepan, whisk together ½ cup of brown sugar, 2 large eggs, ½ teaspoon of table salt, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin pie spice. Add 1 cup of canned pumpkin and ½ cup of evaporated milk, whisking until smooth.
12. 12. Cook the filling over medium heat, whisking constantly for about 5 minutes, or until it thickens. Allow it to stand for 30 minutes before chilling it for 4 to 24 hours.
13. 13. In a separate bowl, place 1.5 cups of heavy cream with a pinch of table salt. Beat it at medium-high speed with an electric mixer until soft peaks form.
14. 14. Add 2 tablespoons of pure maple syrup and 1 teaspoon of pure vanilla extract. If desired, you can sweeten it further by adding a couple of tablespoons of powdered sugar. Beat until you achieve stiff peaks.
15. 15. Once the puffs are cool, cut each cream puff shell in half horizontally. Spoon the pumpkin pie filling onto the bottom halves, followed by a generous layer of the maple whipped cream. Place the tops of the cream puff shells on top of the whipped cream.
16. 16. Serve immediately or cover and chill until you’re ready to serve. Sprinkle with powdered sugar before serving. For the best taste, enjoy these shortly after assembly, though you can prepare the components in advance and assemble them just before serving.

Notes

• Tip 1: Store leftover cream puffs in an airtight container in the refrigerator for best freshness.
• Tip 2: Consider freezing unfilled cream puffs for later use; just thaw and fill when ready.
• Tip 3: Add other spices like nutmeg for a twist on the classic pumpkin flavor.
• Tip 4: Serve with coffee or tea for a delightful pairing.
• Tip 5: For presentation, dust with powdered sugar just before serving for an elegant look.

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