Ingredients
Choux Pastry
- ½ cup (1 stick) unsalted butter
- 1 cup water
- ¼ tsp salt
- 1 tbsp sugar
- 1 cup all-purpose flour
- 4 large eggs
Pumpkin Cream Filling
- ¾ cup heavy cream
- 4 oz cream cheese, softened
- ½ cup pumpkin puree (not pie filling)
- ¼ cup brown sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + pinch cloves)
- Pinch of salt
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make choux dough: In a medium saucepan, combine butter, water, salt, and sugar. Bring to a boil over medium heat, stirring occasionally to melt the butter evenly.
- Add flour and cook dough: Add all the flour at once, stirring quickly and continuously until the dough forms a smooth ball and pulls away from the pan sides, about 2 minutes. This step cooks the dough to remove excess moisture.
- Cool dough: Remove the dough from heat and let it cool for 5 minutes to prevent eggs from cooking during incorporation.
- Add eggs: Beat in eggs one at a time, mixing well after each. The dough should become smooth, thick, and glossy, indicating it’s ready for piping.
- Pipe choux: Transfer dough to a piping bag with a round tip or use a spoon to place 1.5-inch mounds onto the prepared baking sheet, spaced apart to allow room for rising.
- Bake choux: Bake at 400°F for 20 minutes to puff up, then reduce temperature to 350°F (175°C) and bake an additional 10-15 minutes until golden brown, firm, and hollow-sounding when tapped.
- Cool pastry: Remove from oven and transfer to a wire rack. Let cool completely. Once cool, either slice tops off or create a small hole in the bottom for filling.
- Prepare pumpkin cream filling: Beat softened cream cheese with brown sugar, pumpkin pie spice, salt, and vanilla until smooth and creamy. Stir in pumpkin puree until fully combined.
- Whip heavy cream: In a separate bowl, whip heavy cream until stiff peaks form, ensuring a light and airy texture.
- Fold cream into pumpkin mixture: Gently fold whipped cream into pumpkin mixture until no streaks remain, creating a smooth, fluffy filling.
- Assemble cream puffs: Pipe or spoon the pumpkin cream filling into the cooled pastry shells through the tops or bottoms.
- Optional garnish: Lightly dust the filled cream puffs with cinnamon or powdered sugar for an elegant finishing touch before serving.
Notes
- You can prepare the choux pastry shells a day ahead and store them in an airtight container.
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Adjust brown sugar to taste for desired sweetness in the filling.
- Ensure the whipped cream is beaten to stiff peaks for the best texture in the filling.
- For easier filling, chill the pumpkin cream mixture slightly before folding in the whipped cream.
- Prep Time: 25 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
