Pumpkin Cream Puffs – A light and fluffy French treat with a fall twist! A simple puff pastry filled with pumpkin pie filling and a maple whipped cream!
Welcome to Pumpkin Week day 3! If you missed my two other pumpkin recipes this week (Pumpkin French Madeleines and Pumpkin Pie Hummus), make sure to go check them out! Slow Cooker Pumpkin Butter and Pumpkin Pie Cream Horns are coming out the next few days too! Now these little Pumpkin Cream Puffs are little bites of perfection! All of the flavors of a pumpkin pie in a bite size treat!
Now I have a confession. I had never actually had a cream puff before. Crazy, I know given my love of French pastries but I am sold. These were so amazing and I ended up eating the entire batch of these pumpkin cream puffs myself. The combination of the light and airy choux pastry with the traditional pumpkin pie filling and the lightly sweetened maple whipped cream pair so perfectly together!
Now that I know how easy choux pastry dough is to make, I will be doing a ton of experimenting with different varieties of cream puffs, eclairs, and profiteroles! I know some kind of chocolate eclair will be on the menu for Choctober in a few weeks!
Notes on pumpkin cream puffs recipe
- Best assembled the day they will be served. If you make these ahead of time, keep the whipped cream, pumpkin pie filling, and pastries separate in the refrigerator and assemble the day they will be served to avoid having soggy cream puffs.
Here are today’s #PumpkinWeek recipes:
Pumpkin Drink Recipes:
Pumpkin Spice Coffee Syrup from The Nifty Foodie.
Savory Pumpkin Recipes:
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.
Sweet Pumpkin Recipes:
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.
- 3/4 cup all-purpose flour, sifted
- 3 eggs, beaten
- 5 tbsp butter
- pinch of salt
Pumpkin Pie Filling
- 1 can pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- pinch of cloves
Maple Whipped Cream
- 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- 2 tsp pure maple syrup
- 1/4 tsp vanilla extract
- Preheat oven to 425°F and line a sheet pan with parchment paper or a silicon mat.
- In a medium saucepan over medium heat, melt butter and then turn up the heat a little to bring butter to a boil. Remove immediatly from heat, adding in flour and salt. Stir vigorously with a wooden spoon until the dough comes together.
- Bring the saucepan back to a burner on low heat, stirring continuously for one minute before removing from heat again for five minutes.
- Add in eggs slowly to batter, making sure to beat the batter very well after every addition with the wooden spoon. You should end up with a smooth, silky batter.
- Transfer the batter to a piping bag and pipe rounds that are 1 1/2" wide and 1 1/2" high on the sheet pan. Smooth out any peaks with a wet finger.
- Put sheet pan in the oven and bake for 20-25 minutes or until the pastries have puffed up and are a nice golden color. Let cool completely before assembly.
Pumpkin Pie Filling
- In a large saucepan over medium heat, combine all ingredients and whisk consistently for 5-8 minutes while the filling thickens up.
- Take off heat and cool for at least 1-2 hours before transferring to cream puffs. If the filling isn't completely cooled, it will melt the whipped cream.
Maple Whipped Cream
- In a medium mixing bowl, combine all ingredients and whip using hand mixer until there are visible, hard peaks. Keep chilled until assembly.
- Slice each pastry horizontally, adding 1 tbsp of the pumpkin pie filling into the bottom half of the cream puff and 1 tbsp of the maple whipped cream on top of that. Place the top of the pastry on top. Sprinkle powdered sugar on top before serving!