• Preheat the oven to 425°F (220°C).
• 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. Transfer the dough ball to a mixing bowl and beat in the eggs one at a time, adding the next egg only when the previous one has been fully incorporated.
• Drop the dough by tablespoons onto an ungreased baking sheet and bake until the puffs rise and are golden brown on top, with fully cooked insides, about 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.

To make filling

• Place the cream in the work bowl of an electric mixer and whip until it begins 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.
• Use a rubber spatula or wire whisk to fold one-third of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the tops with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate any leftovers.