Pumpkin Cream Puff Pastries

As the air turns crisp and leaves transform into vibrant hues, the culinary world embraces the flavors of fall. Among the most beloved seasonal ingredients is pumpkin, and when combined with the airy, delicate texture of cream puffs, it creates an irresistible treat that evokes the warmth of the season. Pumpkin cream puff pastries are not only a visual delight but also a flavorful experience, making them an ideal dessert for gatherings, holiday celebrations, and cozy evenings spent with loved ones.

Embrace the flavors of fall with delightful pumpkin cream puff pastries! These airy treats combine crispy choux pastry with a rich pumpkin cream filling, making them the perfect dessert for any gathering or cozy night in. With a step-by-step guide to creating the light, puffy pastry and a luscious pumpkin filling spiced to perfection, this recipe captures the essence of autumn in every bite. Ideal for Thanksgiving or just a sweet afternoon snack, these pastries are sure to impress and become a seasonal favorite. Enjoy the joy of baking and savor every delicious moment!

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Ingredients

For the Choux Pastry:

1 cup (240 ml) water

½ cup (115 g) unsalted butter

1 cup (120 g) all-purpose flour

1/4 teaspoon salt

1 teaspoon granulated sugar

4 large eggs

For the Pumpkin Cream Filling:

1 cup (240 ml) heavy whipping cream

1/2 cup (120 g) pumpkin puree (canned or homemade)

1/4 cup (30 g) powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For Garnish:

Extra pumpkin pie spice for dusting

Caramel sauce (optional)

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine the water, butter, sugar, and salt over medium heat. Stir until butter is melted and the mixture begins to boil.

- Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a cohesive dough forms.

- Return to low heat and continue stirring for about 2-3 minutes to dry the dough slightly. It should pull away from the sides of the pan and form a ball.

- Transfer the dough to a mixing bowl and let it cool for 5-10 minutes.

- Once slightly cooled, add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Shape and Bake:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

- Using a piping bag fitted with a round tip, pipe 1.5-inch wide mounds of dough onto the prepared baking sheet, leaving space between each puff for expansion.

- Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Do not open the oven door during the first 15 minutes of baking.

- Once baked, turn off the oven and crack the door open slightly. Allow the puffs to cool in the oven for 10 more minutes.

Make the Pumpkin Cream Filling:

- In a mixing bowl, combine the heavy cream, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice.

- Using a hand mixer, whip the mixture until soft peaks form and the mixture is light and fluffy. Be cautious not to over-whip.

Assemble the Cream Puffs:

- Once the choux puffs are completely cool, use a sharp knife to create a small hole in the bottom or side of each puff.

- Fill a piping bag with the pumpkin cream filling and pipe it into each puff until they feel full.

- If desired, drizzle with caramel sauce and dust with extra pumpkin pie spice on top for an added touch.

Serve and Enjoy:

- Serve the pumpkin cream puff pastries immediately, or refrigerate them for up to 2 hours before serving for a delightful treat.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 12 pastries