Description
Delicate, crisp choux shells filled with smooth, spiced pumpkin pastry cream. Elegant yet approachable, these Pumpkin Cream Puffs are perfect for Thanksgiving, fall brunch, or any cozy gathering.
Ingredients
Scale
For the Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pumpkin Spice Pastry Cream:
- 1 3/4 cups whole milk
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Optional Toppings:
- Powdered sugar, for dusting
- Maple glaze, for drizzling
- Chopped candied pecans, for crunch
Instructions
- Make the Pumpkin Pastry Cream: In a saucepan, whisk milk, pumpkin, sugar, and pumpkin pie spice over medium heat until hot (not boiling). In a bowl, whisk egg yolks, cornstarch, and salt until smooth. Slowly whisk in the hot milk to temper, return to the pot, and cook over medium heat, whisking, until thickened (2–3 minutes). Off heat, whisk in butter and vanilla. Strain if needed and chill at least 2 hours.
- Make the Choux Pastry: Preheat oven to 400°F (200°C). In a saucepan, combine water, milk, butter, sugar, and salt; bring to a simmer until butter melts. Add flour all at once; stir vigorously until a dough forms and pulls away from the pan. Transfer to a bowl; cool 5 minutes. Beat in eggs one at a time until smooth and glossy.
- Pipe & Bake: Pipe 1 1/2-inch rounds onto a parchment-lined baking sheet; smooth peaks with a damp finger. Bake 20 minutes at 400°F, then reduce to 350°F and bake 10–15 minutes more until golden and hollow. Cool completely.
- Fill & Finish: Pipe chilled pumpkin cream into each puff (poke a small hole in the bottom). Dust with powdered sugar or drizzle with maple glaze just before serving.
Notes
- Dry the shells: After baking, turn off the oven, crack the door, and let puffs dry 10 minutes to avoid sogginess.
- Cool fully: Ensure both shells and pastry cream are fully cooled before filling.
- Make-ahead: Unfilled shells keep 1–2 days at room temp or freeze up to 2 months; re-crisp in the oven before filling.
- Variations: Add maple to the cream and glaze; stack three mini puffs with caramel; or make bite-size minis for platters.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French-American
Nutrition
- Serving Size: 1 cream puff
- Calories: 160
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Cream Puffs, Pumpkin Spice Cream Puffs, Choux Pastry, Fall Dessert, Thanksgiving Desserts, Pumpkin Pastry Cream