Amazingly easy to create, these pumpkin cream puffs are amazing. For your fall and winter table, a traditional puff dish with a wonderful modification in the filling.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 15 |
Ingredients
- ½ cup butter
- 1 cup water
- 1 pinch salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups heavy cream
- ½ cup confectioners’ sugar, plus extra for dusting
- 1 ½ teaspoons pumpkin pie spice, or to taste, plus extra for dusting
- ½ (15 ounce) can pumpkin purée
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Place butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in flour and beat vigorously until mixture forms a ball. Place dough ball in a mixing bowl, and beat in eggs, one at a time, adding the next egg when the last one has been fully incorporated.
- Drop dough by tablespoons onto an ungreased baking sheet, and bake until puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut cream puffs horizontally with a serrated knife.
- To make filling, place cream in the work bowl of an electric mixer, and whip until it begins to thicken, about 1 minute. Gradually add confectioners’ sugar and pumpkin pie spice until well-mixed, and continue mixing until cream forms soft peaks, about 3 minutes.
- Use a rubber spatula or wire whisk to fold 1/3 of pumpkin purée into whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add remaining pumpkin purée, folding just until incorporated.
- Spoon about 2 tablespoons of pumpkin cream filling into each puff, and dust the top of each puff with confectioners’ sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 12 g |
| Sodium | 109 mg |
| Sugars | 5 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was easy to follow and produced beautiful results. I didn’t make any changes, but I ended up with far more than 15 cream puffs. I also decided to drizzle simple homemade chocolate sauce over them right before serving.
Not a bad recipe, although I increased the confectioner’s sugar by another .25C when it came to the filling. (I also used coconut cream in place of heavy cream.) Puffs were piped with a 1M tip in 1.5-2″diameter towers. I baked for much longer at lower temperatures (325F at 30min) to have a lighter color and finished at 425F for around 3-5min to acheive the golden/toasted look. (Note: filling for 15 makes about a quart)
this is a keeper I am going to make these for Valentines day and fill with cherry pie filling
this is a keeper I am going to make these for Valentines day and fill with cherry pie filling
i only used 1 C of heavy whipping cream which was sufficient. But my filling was too flat and too runny. Was the cream meant to be kept cold and then whipped into peaks? I also added more conf. sugar. I thought the filling was going to be ‘fluffy’. Did I miss a step?
Very easy to follow. Next time will add more sugar to whipping cream. Filling could have been a touch sweeter.
This recipe is a hit!! I followed the directions as written and they were the perfectly spiced very light and fluffy pumpkin cream cream puffs. The choux pastry worked so well. I did have to cook them a bit longer but great recipe! Thank you
I made these last year, and they were easy to make for me, and I had never made cream puffs before. I thought they were delicious, and lasted a couple of days lightly covered with waxed paper in the refrigerator! I will make them again,and,maybe with Pistatio filling for Christmas!
The pumpkin puffs were great. The only modification I would do is make double on the puffs. Great do ahead, place cooled puffs in air tight container and filling in the frigerator. I put togetner right before serving. The puffs were still great. .
made these and OMG..THEY ARE WAY OUT OF THIS WORLD!!
I have made cream puffs for years and used a recipe just like this. I use a smaller amount of dough for each puff and it makes 24-25. I bake at 400 degrees for 30 minutes then let cool completely. I decided to try pumpkin this year and I bought the Libby’s pumpkin pie mix in the can with the spices and sweetness already added. I mixed 1 1/2C pumpkin pie puree with 6oz. of cream cheese. In a separate bowl, I whipped the heavy whipping cream with 1T. of vanilla and 1/4 cup granulated sugar until stiff peaks formed. Then I folded the pumpkin/cream cheese into the whipped cream. Then I filled the puff pastry. I also put a dab of the filling on the top of the puffed pastry with a roasted pecan piece.
These were very DELICIOUS! They could use a little more sugar. Other than that, perfect.
This was wonderful. It was my first time making choux pastry and it turned out great! The only thing I did differently was that I doubled the amount of powdered sugar in the filling. Yum!!!
This is a good basic recipe. The pumpkin flavor in the middle was very slight so next time I would add the whole can of pumpkin. I also topped them with a spiced cream cheese glaze. I will trya chocolate glaze in the future.
Used saved pumpkin from jack-o-lanterns which I had pureed. Great way to use that left over pumpkin up.
Made per recipe. 2 c. of cream is way 2 much. U will have so much filling. This is why 4 stars. Don’t like sweet desserts but I recom. another 1/4-1/2 c. more of P.Sugar to be added IF using the 2c. of cream. Used 15 oz of Libby’s 100% pure pumpkin. U can adjust pumpkin to your taste. Next time I will use 1 c. H. cream, 1/2 c. P.sugar & adjust pumpkin to my taste.
Very attractive for the holidays. The filling could use a bit more powdered sugar; maybe even a cup. The puffs are very easy and could be used for multiple fillings.
The puffs came out much better when I used salted butter instead of unsalted. The pinch of salt that it calls for doesn’t do much and it’s nice to have the slight saltiness to balance the sweet filling. For the filling, I found a whole can of pumpkin puree to be to heavy. I used half of the can and it kept the filling lighter and more “whip cream” like. What a lovely treat these cream puffs are!!
Thank you for such a lovely recipe! I made the cream puffs with another recipe I used previously for strawberry cream puffs, but the pumpkin filling was a roaring success at my sister’s birthday party! The cream filling had the delicious essence of pumpkin and was the perfect autumn dessert. I will definitely try it again in the future, and I’ll try the cream puff recipe too! Super easy recipe that yields lots of adoring fans! 🙂