Pumpkin Cream Puff Pastries

As the crisp autumn air settles in and the leaves begin to turn shades of amber and gold, the culinary world welcomes a seasonal favorite: pumpkin-flavored desserts. From lattes to pies, pumpkin has carved out a special place in our hearts and kitchens during the fall months. Among the myriad of pumpkin-inspired treats, Pumpkin Delight Cream Puffs stand out as a delightful fusion of light, airy pastry and rich, spiced pumpkin filling. These cream puffs are not just a dessert; they are a celebration of the season, making them the perfect indulgence for gatherings, holiday feasts, or simply a cozy evening at home.

Embrace the flavors of fall with Pumpkin Delight Cream Puffs, a perfect seasonal treat that combines light, airy pastries with a rich pumpkin filling. These delightful desserts are a wonderful addition to any gathering or cozy night in. Easy to make and customizable with delicious garnishes, each bite delivers a heavenly blend of textures and spices that celebrate autumn. Gather your ingredients and start creating this irresistible indulgence today!

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Ingredients

For the Cream Puff Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Pumpkin Cream Filling:

1 cup canned pumpkin puree

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

Pinch of salt

For Garnish (optional):

Whipped cream

Ground cinnamon

Crushed pecans

Instructions

Preheat the Oven:

Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the cream puffs from sticking.

Make the Cream Puff Pastry:

- In a medium saucepan, combine the water and unsalted butter. Heat over medium heat until the mixture comes to a gentle boil and the butter has fully melted.

- Once boiling, stir in the salt, then add the flour all at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a cohesive ball, which should take about 2 minutes.

- Remove the saucepan from heat and allow the dough to cool for approximately 5 minutes.

- Incorporate the eggs one at a time into the dough, mixing well after each addition. Continue until the dough is smooth and has a glossy appearance.

Pipe the Pastries:

- Transfer the prepared dough into a piping bag fitted with a large round tip. Pipe out 2-inch rounds onto the lined baking sheet, ensuring there is enough space between each puff to allow them to expand while baking.

Bake the Pastries:

- Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the cream puffs are beautifully golden and have puffed up impressively. Refrain from opening the oven during the first 20 minutes, as this could cause them to deflate.

- Once baked, remove the puffs from the oven and let them cool completely on a wire rack.

Prepare the Pumpkin Cream Filling:

- In a large mixing bowl, combine the canned pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix thoroughly until the ingredients are well blended.

- In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the pumpkin mixture until fully integrated and smooth.

Fill the Cream Puffs:

- After the pastry shells have cooled completely, either cut the tops off or poke a small hole in the bottom of each puff.

- Use a piping bag to generously fill each cream puff with the luscious pumpkin cream filling.

Serve:

- For an extra touch of elegance, dust the finished cream puffs with powdered sugar, a sprinkle of ground cinnamon, or add a dollop of whipped cream and a scattering of crushed pecans if desired.

Enjoy:

Serve the cream puffs immediately for the best texture and flavor. If you prefer to enjoy them later, refrigerate until ready to serve.

Prep Time: 30 minutes

Total Time: 1 hour

Servings: 12 servings