Pumpkin Pie Cream Puffs Recipe
hese, Pumpkin Pie Cream Puffs will knock your socks off, and everyone will be asking for the recipe.
Servings: 24 puffs
Pate a Choux
- 1 cup water
- 1 stick butter
- 2 tbsp sugar
- 0.125 tsp salt
- 1 cup flour
- 4 eggs room temperature
- 0.5 tsp cinnamon
- egg wash 1 egg + 1 tablespoon water
Pumpkin Pie Filling
- 0.75 cup whipping cream
- 0.6 cup pumpkin, not pumpkin pie filling
- 0.5 cup whipped cream cheese
- 0.25 cup powdered sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla bean paste can substitute vanilla extract
Glaze (this recipe is enough for 2 different colors)
- 1.5 cup powdered sugar
- 2 tbsp water
- gel food coloring
You’ll also need
- 2 pastry bags I used 16 inch pastry bags
- 1 large plain round tip for the pate a choux
- 1 small plain round tip for the filling I used a #12
- Small food only paint brushes
For the pate a choux --
Add water, butter, sugar & salt to a medium saucepan and combine over medium high heat until mixture comes to a boil.
Reduce heat to medium, add all of the flour, and quickly stir to combine flour.
Continue to stir the mixture until it begins to pull away from the sides of your saucepan and leaves a film on the bottom of your pan, about 2-3 minutes of mixing.
Add the cooled mixture to a mixing bowl (you can use your stand mixer too), and begin mixing in your eggs one at a time on medium speed. Make sure each egg is well combined into the mixture before adding the next egg.
Allow mixture to cool for a few minutes.
Once all of your eggs have been added, mix in your cinnamon.
Add dough to your piping bag fitted with the large plain round tip.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Pipe 2 inch circles of dough on lined baking sheet, about 1.5 inches apart. If your puffs have little peaks, dab a clean finger in a little water to soften the peaks.
Brush each puff with a egg wash and bake in the oven at 350 for 12 minutes. Raise the oven temp to 425 and bake for another 10-13 minutes. You’re looking for a raised puff, golden brown in color, and hollow in the middle. Allow puffs to cool completely before filling.
To make the pumpkin filling --
While your puffs are cooling, whip your heavy cream until stiff peaks have formed. In a separate bowl, combine the rest of your filling ingredients until well combined.
Next, fold whipped cream into your pumpkin mixture and add to a piping bag fitted with a small plain round tip.
To make the glaze --
Add powdered sugar and mix in 1 tablespoon of water at a time. You’re looking for a smooth, but thick consistency, most like a donut glaze. You should be able to easily dip the top of your cream puffs without it running off the top.
Before you dip, separate glaze, and color with desired colors. I prefer the gel colors, they’re super pigmented and won’t thin out your glaze.
Dip each puff and allow to dry completely before adding any food color splatters, sprinkles or luster dusts.
Decorate and you're ready to enjoy!
Now we’re ready to fill these puffies --
With a sharp paring knife, cut a small x in the bottom of your puff and fill with pumpkin pie mix.
Place filled cream puffs in the fridge while you prepare the glaze.
Serving: 24g | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 42mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1166IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg