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Pumpkin Pie Cream Puffs Recipe

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4.9 from 52 reviews

Pumpkin Pie Cream Puffs combine airy pumpkin-colored choux pastry shells with a rich, spiced pumpkin pie filling, all topped with decadent maple whipped cream. This dessert is a delightful seasonal treat that beautifully blends classic fall flavors with a light texture, perfect for festive occasions or cozy gatherings.

Ingredients

Scale

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, as needed

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 cup heavy cream
  • A couple pinches table salt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, to taste (optional)

Instructions

  1. Prepare the Cream Puff Shells: Preheat the oven to 425° F. Lightly grease baking sheets or line them with parchment paper. Measure the flour and set aside. In a 3-quart saucepan over medium-high heat, bring butter, sugar, salt, and ¾ cup water to a boil, stirring occasionally. Immediately remove from heat and quickly stir in all the flour at once. Return to the 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 an electric mixer bowl and let cool for 5 minutes.
  2. Incorporate Eggs and Color: Add the 3 eggs one at a time, beating well after each addition until the dough is smooth and glossy. Add orange food coloring paste to achieve a pumpkin hue, mixing thoroughly. Spoon the dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe 1½-inch rounds about 1½ inches high onto prepared baking sheets. Smooth out any peaks with a moistened finger.
  3. Bake the Shells: Bake at 425° F for 5 minutes to set the structure, then reduce the oven temperature to 375° F and bake for an additional 30 minutes or until the shells are puffed and golden brown. Turn the oven off, close the door, and let the shells stand inside for 10 minutes. Remove the shells from the baking sheets and place them on wire racks to cool completely.
  4. Make the Pumpkin Pie Filling: In a large saucepan, whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice. Add the canned pumpkin and evaporated milk, whisking until smooth. Cook the mixture over medium heat, whisking constantly for about 5 minutes until thickened. Remove from heat and let it stand for 30 minutes. Chill in the refrigerator for 4 to 24 hours for flavors to develop.
  5. Prepare Maple Whipped Cream: In a large bowl, place heavy cream and a couple pinches of salt. Beat at medium-high speed with an electric mixer until soft peaks form. Add maple syrup and vanilla extract. If desired, add powdered sugar to sweeten. Continue beating until stiff peaks form. This amount yields plenty of whipped cream for filling.
  6. Assemble the Cream Puffs: Slice each cooled cream puff shell in half horizontally. Spoon a generous amount of chilled pumpkin pie filling onto the bottom halves. Spread a thick layer of maple whipped cream over the filling. Place the top halves of the shells over the whipped cream.
  7. Serve and Store: Serve immediately, garnished with a dusting of powdered sugar. Alternatively, cover and chill before serving. For make-ahead preparation, store shells, filling, and whipped cream separately in the refrigerator and assemble shortly before serving. Best enjoyed the same day once assembled.

Notes

  • This recipe is adapted slightly from Simply Sweet Dream Puffs by Barbara Schieving.
  • Orange food coloring is optional but helps create a vivid pumpkin color for the cream puff shells.
  • The whipped cream quantity is generous; you can halve the ingredients if you prefer less filling.
  • For best texture, assemble the cream puffs on the day of serving to keep shells crisp.
  • If storing components separately, keep the pumpkin filling chilled to maintain freshness.

Keywords: pumpkin pie cream puffs, pumpkin dessert, cream puff recipe, fall desserts, pumpkin cream puffs, maple whipped cream, choux pastry, holiday dessert

Find it online: https://dinewithlily.com/pumpkin-pie-cream-puffs-recipe/