This fun Pumpkin Pie Cream Puff recipe is the perfect alternative to traditional pumpkin pie this Thanksgiving. Each cream puff is layered with a pumpkin pie filling and fluffy maple sweetened whipped cream!
If you love homemade cream puff recipes you should also try my Mini Cream Puffs with Vanilla Pastry Cream!
Pumpkin Pie Cream Puffs
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.
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.
My Family Loved Eating These Pumpkin Pie Cream Puffs
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!
Cream Puff Recipes Are As Fun To Make As They Are To Eat
I’m sharing this cream puff 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.
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?!
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.
How To Make Pumpkin Pie Cream Puffs
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
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 cup heavy cream
- a couple pinches table salt
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- powdered sugar
Instructions
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.
Notes
Nutrition Information:
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!
I wonder about the heat reduction and 10 minute rest time in the oven. I have to use an electric oven. These ovens cool down very slowly. Has anyone experienced a problem with this.
Can the cream puff shell be made in advance and frozen for use later
These look fantastic! Do you know if there are any differences in making these in a convection oven vs. a conventional oven? I usually bake in my convection oven (now that I have one) but I question if the changing of temperatures and the airflow would make a difference in the outcome of the pastry. I look forward to your response.
Hello Anne – I’ve never used the convection oven for cream puffs. But in a quick search online, it seems that many people do.
I love this idea! Any idea of the fat/carb/sugar of these per serving? Thanks for sharing, looking forward to trying them.
I just made these and they are delicious!! Thank you for such a great recipe!!
I made these for Thanksgiving dessert as something different than the traditional pie or flan. They were easy to make and everyone liked them.
I had some filling leftover (I made extra) and whipped cream and made French Toast the next morning and topped it with the pumpkin filling and maple whipped cream. What a treat.
So glad these went over well! And your breakfast sounds awesome!!
These look amazing! I was wondering if these can be made ahead and then put in the freezer for Thanksgiving.
Love cream puffs, and these pumpkin ones are just right for the season.
Yes, I just love all the pumpkin everywhere! I can’t wait to make Barbara’s cream puffs her book looks amazing!
Barbara’s book is so fun. Why don’t we make cream puffs more often?!
Brenda, these look amazing!!!
Thanks, Marla! :)
Isn’t Barbara’s book incredible? I want to make every single recipe. These pumpkin pie cream puffs are perfect!
Agreed. It would make a great gift for anyone who likes to play in the kitchen and eat fun puffs filled with whipped cream! (me, me, me!) Thanks, Annalise.
I love to make cream puffs. These sound so good I can’t wait to try your recipe and I had to buy the Simply Sweet Dream Puffs cookbook to try some of Barbara’s recipes too.
That’s wonderful to hear, Judy. Barbara’s book is so fun and pretty. Enjoy!
Your cream puffs are perfect, so festive and fun! Thanks for the great review. I’m so glad you like the ebook. I couldn’t agree more – load them up with whipped cream.
Thank you, Barbara. Your book is so fun – I’m looking forward to many more cream puffs around here! :)