Pumpkin Cream Puffs

Recipe View Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View In a medium saucepan, combine butter, water, and salt. Bring to a rolling boil over medium-high heat. (5 minutes)

Recipe View Remove from heat. Add flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. (3 minutes)

Recipe View Transfer the dough to a mixing bowl. Let cool slightly for 5 minutes. Gradually beat in eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy. (10 minutes)

Recipe View Spoon or pipe the dough into 12 equal-sized mounds onto the prepared baking sheet. (5 minutes)

Recipe View Bake for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until the puffs are golden brown and firm to the touch. (40 minutes)

Recipe View Turn off the oven and crack the oven door open slightly with a wooden spoon. Let the cream puffs cool completely in the oven to prevent them from collapsing. (60 minutes)

Recipe View While the cream puffs are cooling, prepare the filling: In a large bowl, whip heavy cream with an electric mixer until soft peaks form. (2 minutes)

Recipe View Gradually add confectioners' sugar and pumpkin pie spice, continuing to whip until stiff peaks form. (3 minutes)

Recipe View Gently fold in pumpkin puree until just combined. Be careful not to overmix. (3 minutes)

Recipe View Once the cream puffs are completely cool, use a serrated knife to slice them in half horizontally. (5 minutes)

Recipe View Spoon or pipe the pumpkin cream filling into the bottom half of each cream puff. Replace the top half. (10 minutes)

Recipe View Dust generously with confectioners' sugar and a pinch of pumpkin pie spice before serving. (2 minutes)