When it comes to Thanksgiving desserts, there are a few staples, for example: pumpkin pie, pecan pie or apple pie.
They are all good but this year, I would like to share with you some new dessert recipes that are festive, made with your favorite Fall ingredients, and will sure to wow your family and guests. Let’s start with these dainty and sinfully delicious pumpkin cream puffs.
I am a huge fan of choux pastry. They are good as is without the filling, but when you stuff them with sweet pumpkin cream filling, like what we have here, we are talking about total deliciousness in a bite. Just look at these pictures, don’t you just want to eat your screen?
I wanted to thank my amazing baking assistant Kendoll for making and sharing this pumpkin cream puffs recipe with us. They are perfect for Thanksgiving, and a wonderful way to end the meal on a sweet note.
This Recipe Goes Well with:
Pumpkin Cream Puffs Recipe
Pumpkin Cream Puffs - puffy choux pastry filled with sweet pumpkin cream filling. These pumpkin cream puffs are perfect for the holidays.
Ingredients
- 1/2 cup butter
- 1 cup water
- 1 pinch salt
- 1 cup all-purpose flour
- 4 eggs
- 2 cups heavy cream
- 1/2 cup confectioners' sugar, plus extra for dusting
- 1 1/2 teaspoons pumpkin pie spice, or to taste, plus extra for dusting
- 1/2 15 ounce can pumpkin puree
Instructions
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Preheat oven to 425 degrees F (220 degrees C).
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Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
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Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
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To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
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Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
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Spoon about 2 tablespoons of the 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.
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Kate
What if I don’t have a electric mixer?
Susa
These look amazing! Are you using heavy cream or heavy whipping cream?
Rasa Malaysia
Heavy whipping cream.
Theiry
Can I substitute almond flour for the all-purpose flour?
Rasa Malaysia
I am not sure as I didn’t try it.
Hanh
How much pumpkin purée am I supposed to use??? There’s a 29 oz can and 14 oz… it’s confusing
Rasa Malaysia
You only need 7 oz, so buy the small can.
Pamela
Is this something that is best served right away? We are traveling for Thanksgiving and I was thinking of bringing these with us, but I wasn’t sure how well they’d travel or if I’d need to make the filling and fill at our destination. Thanks!
Rasa Malaysia
Yeah. It’s best to serve right away as the filling must turn the pastry soggy.
Helen Hakala
How many does this recipe make? I’ve never made cream puffs before !!
Rasa Malaysia
I think it makes 24!
Kathleen | Hapa Nom Nom
These pumpkin cream puff looks absolutely incredible! I’m all about pumpkin during the fall and I have a feeling that I would eat every single one of these… no sharing ;)
Rasa Malaysia
Hi Kathleen, they are amazing, you should make them!