Ingredients

For the Pumpkin Colored Cream Puff Shells:

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

For the Pumpkin Pie Filling:

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

For the Maple Whipped Cream:

1.5 cups heavy cream
A couple pinches table salt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Powdered sugar (optional, for sweetness)

Instructions

Step 1: Preheat your oven to 425°F. Lightly grease baking sheets or line them with parchment paper. Measure the flour and set it aside.

Step 2: In a 3-quart saucepan over medium-high heat, bring butter, sugar, salt, and ¾ cup water to a boil, stirring occasionally. Remove immediately from heat and quickly stir in all the flour at once. Return the pan to heat and stir with a wooden spoon for 1 to 2 minutes until the dough is smooth and forms a ball. Transfer the dough to a mixing bowl and let it cool for 5 minutes.

Step 3: Add the eggs one at a time, beating well after each until the mixture is smooth and glossy. Add orange food coloring paste to achieve the desired pumpkin color. Spoon the dough into a pastry bag fitted with a 5/8-inch plain tip and pipe 1½-inch rounds about 1½ inches high onto prepared baking sheets. Smooth peaks and round tops with a moistened finger.

Step 4: Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake for an additional 30 minutes until puffed and golden brown. Turn off the oven and leave the shells inside with the door closed for 10 minutes. Remove from sheets and cool completely on wire racks.

Step 5: For the pumpkin pie filling, whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice in a large saucepan. Add canned pumpkin and evaporated milk, whisking until smooth. Cook over medium heat, whisking constantly, for about 5 minutes until thickened. Let the filling stand for 30 minutes, then chill it for 4 to 24 hours.

Step 6: To make the maple whipped cream, place heavy cream and salt in a large bowl and beat at medium-high speed until soft peaks form. Add maple syrup and vanilla extract. For a sweeter cream, add a few tablespoons of powdered sugar and beat until stiff peaks form.

Step 7: To assemble, cut each cream puff shell horizontally in half. Spoon pumpkin pie filling onto the bottom halves, then spread maple whipped cream over the filling. Place the top halves on the whipped cream. Serve immediately or cover and chill until ready to serve. Dust with powdered sugar before serving.

Tips & Variations

For a more intense pumpkin color, add food coloring paste a little at a time until you reach your preferred shade.

You can halve the maple whipped cream ingredients if you prefer less cream, but this recipe makes enough to generously fill the cream puff shells.

To save time, prepare the cream puff shells, filling, and whipped cream a day ahead but keep them stored separately in the refrigerator. Assemble just before serving to keep shells crisp.

If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, and cloves.

Storage

Store cream puff shells, pumpkin pie filling, and maple whipped cream separately in airtight containers in the refrigerator for up to 2 days. Assemble the cream puffs just before serving to maintain the shells’ crispness. Leftover assembled puffs are best eaten the same day. Reheat the shells gently in a low oven if needed, but avoid reheating the filled cream puffs.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use cooked and pureed fresh pumpkin. Be sure it is well drained to avoid excess moisture that could affect the filling’s texture.

How do I keep the cream puff shells from getting soggy?

Keep the shells and fillings separate until just before serving. Assemble the puffs right before eating to maintain the crispness of the shells.