Pumpkin Cream Puffs
I love fall. I get so excited when the air turns chilly enough to throw on a sweater. I love having an excuse to stay in with a good book. I love watching the leaves turn colors and seeing how excited my kids get as they try to rake up piles to jump in.
Along with fall fun, comes the season of the pumpkin. Now, while I love baking with pumpkin, I do not like pumpkin pie. I know, I know….it’s a crime against food not to like pumpkin pie. I’ve heard it all. My family thinks I’m nuts. To help exonerate myself, I’ve been trying to come up with pumpkin desserts that I DO like, and stumbled upon a winner with my pumpkin cream puffs.
Cream puffs look like a TON of work, but they’re a fun little throw-back dessert, and pretty tasty. This is one pumpkin dessert that everyone around my table enjoys. I hope you do too!
- 1/2 cup butter (1 stick)
- 1 cup water
- 1/4 t salt
- 1 cup flour
- 4 large eggs
- 1 small package Pumpkin Spice pudding mix (*This is seasonal in most areas, so look for it on your shelves in the fall!)
- 1 1/2 cups milk
- 1/2 cup heavy whipping cream
- 3 T sugar
Cream puffs are a fun little dessert to bring to a party or serve to friends. You’ll look like you spent hours slaving in the kitchen making delicate pastry, when in reality, cream puffs come together in just minutes. (Hey, if I managed to make these with four kids running around the kitchen, you can do it too!) A tray of these little beauties are super impressive and equally delicious. If you can’t find the pumpkin spice pudding mix, these are just as delicious using vanilla or cheesecake flavored pudding.
1.Preheat your oven to 425 degrees
2. Melt the butter with the water in a medium saucepan, and bring to a rolling boil.
3. Stir in the salt and flour, and stir until the dough forms a ball.
4. Transfer the dough to a large mixing bowl (I used my Kitchen-Aid), and mix in the eggs one at a time, making sure each egg is well incorporated.
5. Drop small spoonfuls of the batter onto an un-greased cookie sheet and bake for about 20 minutes.
While your cream puffs are in the oven….
6. Mix together the pudding mix and milk. Allow the pudding to set up in the fridge for about 5 minutes.
7. Using an electric mixer, whip the heavy whipping cream and sugar until you have nice semi-stiff peaks.
8. Mix together the prepared pudding and whipped cream.
9. Once your cream puffs have cooled, split them in half with a serrated knife. Fill the cream puffs with the pumpkin pudding mixture.
These are super tasty, adorable, and a fun fall treat. Happy baking and happy fall!
Can’t Get Enough Pumpkin?