Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.
Thank you for such a lovely recipe! I made the cream puffs with another recipe I used previously for strawberry cream puffs but the pumpkin filling was a roaring success at my sister’s birthday party!
These were very DELICIOUS! They could use a little more sugar. Other than that perfect.
I have made cream puffs for years and used a recipe just like this. I use a smaller amount of dough for each puff and it makes 24-25. I bake at 400 degrees for 30 minutes then let cool completely.
Pumpkin Cream Puffs:
1 stick butter
1 cup of water
1 tsp vanilla
Pumpkin Whipped Cream:
1 c. heavy cream
⅓ c. pumpkin puree
1 T. powdered sugar
1 tsp. vanilla extract
½ tsp. cinnamon
To Make the Pumpkin Cream Puffs:
Step 1: In a medium pot, add in the water, vanilla, and butter. Turn the heat to medium and bring the mixture to a boil. Add in flour and stir until well mixed.
Step 2: Stir it forms a ball shape. Remove from the heat and let it cool to room temperature.
Step 3: Add in one egg at a time and beat until the texture becomes smooth.
Step 4: Spoon the batter and drop them into the prepared cookie sheets.
Step 5: Place inside the preheated oven and bake for 25 to 40 minutes or until cooked through.
To Make the Pumpkin Whipped Cream:
Step 1: In a small mixing bowl, add the sugar and cream. Beat until stiff peaks form.
Step 2: Add in the cinnamon and vanilla. Stir until well blended.
Step 3: Add in the pumpkin puree and stir until all the ingredients are well combined.
Step 4: Fill each puff with the cream.
Step 5: Serve and enjoy!