Pumpkin Pie Cream Puffs

Looking for an alternative to pumpkin pie this Thanksgiving? How about these fantastically fun Pumpkin Pie Cream Puffs?!

Pumpkin Pie Cream Puffs from afarmgirlsdabbles.com

Pumpkin, pumpkin, pumpkin. Everywhere we look, pumpkin.

But I’m not complaining. I enjoy its seasonal presence, even if it does get a bit excessive. (See my friend Bridget’s shopping cart from a recent Trader Joe’s visit here, and then again here.)

The temperatures have dropped another tier lower here in Minnesota, and as I write, the rain falling outside my window has a hint of whiteness. I am so not ready for this change of seasons. But that’s when I especially appreciate all that pumpkin has to offer. It means pumpkin muffins, breads, pancakes, and lattes – all warmed with spices, offering comfort and cold weather encouragement.

If you’re needing a little cheer, cringing at the thought of donning hats and scarves and gloves and boots again…I have a sweet little treat for you. These Pumpkin Pie Cream Puffs are completely adorable. I had so much fun making them. And my family had even more fun eating them!

Simply Sweet Dream Puffs by Barbara Schieving

I’m sharing this recipe from the newly released e-cookbook Simply Sweet Dream Puffs by food blogging friend Barbara Schieving of BarbaraBakes.com.

I’ve always enjoyed making cream puffs and would recommend this book for anyone making them for the first or fiftieth time. With just a few ingredients, anyone can create these fun desserts.

Simply Sweet Dream Puffs by Barbara Schieving

Barbara’s book is filled with a great selection of creative recipes, all displayed with colorful, joy-filled photos snapped by respected food photographer Helene Dujardin. Pictured above: S’mores Cream Puffs, Churro Cream Puffs, Vanilla Bean Profiteroles, Rocky Road Profiteroles, and Graham Cracker Cream Puff Shells. Which one would you choose to make first?!

Pumpkin Pie Cream Puffs from afarmgirlsdabbles.com

The cream puffs for this pumpkin pie themed dessert have a touch of orange food coloring in them. I’m always a little giddy whenever the rounds of cream puff dough go into the oven, amazed as I watch them puff up in the heat, crackly and crinkly, and full of air.

Pumpkin Pie Cream Puffs from afarmgirlsdabbles.com

After the cream puffs cool, they are split and layered with a pumpkin pie filling and fluffy maple sweetened whipped cream. A sprinkling of powdered sugar finishes them off. They are little pumpkin pie flavored puffs of yumminess.

Pumpkin Pie Cream Puffs

Yield: 16 cream puffs

Ingredients:

for the pumpkin colored cream puff shells:



  • 3/4 c. all-purpose flour

  • 6 T. unsalted butter, cut into 6 pieces

  • 1 tsp. sugar

  • 1/4 tsp. salt

  • 3 large eggs, at room temperature

  • orange food coloring paste


for the pumpkin pie filling:



  • 1/2 c. firmly packed brown sugar

  • 2 large eggs

  • 1/2 tsp. table salt

  • 1 tsp. cinnamon

  • 1 tsp. pumpkin pie spice

  • 1 c. canned pumpkin

  • 1/2 c. evaporated milk


for the maple whipped cream:



  • 1-1/2 c. heavy cream

  • a couple pinches table salt

  • 2 T. pure maple syrup

  • 1 tsp. pure vanilla extract

  • powdered sugar


Directions:

for the pumpkin colored cream puff shells:


Preheat oven to 425° F. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.


Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer and let cool for 5 minutes.


Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1-1/2" rounds that are about 1-1/2" high. Smooth out peaks and round tops with a moistened finger.


Bake at 425° F for 5 minutes. Then reduce oven temperature to 375° and bake 30 minutes, or until puffy and golden brown. Turn oven off and let shells stand in closed oven for 10 minutes. Remove from baking sheets to wire racks. Let cool completely.


for the pumpkin pie filling:


In a large saucepan, whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice. Add pumpkin and evaporated milk, and whisk until smooth. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Let stand 30 minutes, and then chill for 4 to 24 hours.


for the maple whipped cream:


Place cream and salt in a large bowl. Beat at medium-high speed with an electric mixer until soft peaks form. Add maple syrup and vanilla extract. If you like a sweeter whipped cream, add a few tablespoons of powdered sugar. Beat until stiff peaks form.


* Note: This will make quite a bit of whipped cream, enough to abundantly fill your cream puff shells, as shown in my photos. If you do not plan to use that much whipped cream, you should be good to cut the whipped cream ingredients in half.


to assemble the pumpkin pie cream puffs:


Cut each cream puff shell in half horizontally. Spoon pumpkin pie filling onto bottom halves. Spread maple whipped cream on top of filling. Place tops of cream puff shells onto whipped cream. Serve immediately or cover and chill until ready to serve. Sprinkle with powdered sugar before serving. Once assembled, these are best eaten on the day they are made. If you want to make these a day prior to serving, keep the cream puff shells, pumpkin pie filling, and maple whipped cream stored in separate containers in the refrigerator. Then assemble the pumpkin pie cream puffs the following day.


Adapted very slightly from Simply Sweet Dream Puffs by Barbara Schieving.


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Pumpkin Pie Cream Puffs from afarmgirlsdabbles.com

Disclosure: I was gifted a copy of Simply Sweet Dream Puffs for my review and cream puff baking pleasure. There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting a farmgirl’s dabbles!