Description
Light and airy cream puffs filled with a smooth pumpkin cream, perfect for fall desserts.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 375°F.
- In a saucepan, bring water, butter, and salt to a boil.
- Remove from heat and stir in flour until dough forms.
- Return to heat, cook for 1 minute, then transfer to a bowl.
- Beat in eggs one at a time until smooth.
- Drop dough in small mounds onto a baking sheet.
- Bake for 25 minutes until golden.
- Cool, then slice open and fill with pumpkin cream.
- For the filling, whip together pumpkin puree, heavy cream, powdered sugar, vanilla, cinnamon, and nutmeg.
- Fill each puff and serve.
Notes
- Store unfilled puffs in an airtight container for up to 2 days.
- For best results, chill the filling before piping.
- Dust with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream puff
- Calories: 180
- Sugar: 5g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg