Pumpkin Spice Cream Puffs
An easy recipe for pate a choux pastry is the base for these Pumpkin Pie Spice Cream Puffs. Filled with a pumpkin spice vanilla pudding, these light and airy cream puffs are simply delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 32 small cream puffs*
- 1 Cup water
- 1/2 Cup butter
- 1 Cup all purpose white flour
- 1/4 teaspoon salt
- 4 eggs
In a small bowl, whisk together the vanilla pudding mix, evaporated milk, pumpkin puree, and pumpkin pie spice until well blended.
Place the pudding in the refrigerator, while you make the pastry shells.
Preheat your oven to 425°F.
In a medium sauce pan, bring the water and butter to a boil.
Remove from the heat and stir in the flour and salt until a ball of dough forms.
Transfer the dough to the bowl of an electric mixer fitted with a whisk attachment.
Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next.
For small cream puffs, spoon out the batter onto an ungreased or Silpat-lined baking sheet by the Tablespoon full. For larger cream puffs, use 2 Tablespoons of batter for each puff.
Bake for 20-25 minutes for smaller cream puffs, until golden brown. Bake for 25-30 minutes for larger cream puffs.
Remove the cream puffs from the oven and poke a small hole in each one to allow the steam to escape and the centers to dry out as they cool.
Once cool, either pipe the pumpkin spice pudding into the centers by poking a hole through the puff, or cut the tops off, fill with the pudding, and replace the top.
* This recipe makes 32 small cream puffs or 16 large cream puffs. Double the provided nutritional information if making large cream puffs.
Tips and Techniques
- Taste the pudding mixture before putting it in the refrigerator. Add more pumpkin puree or spice, to suite your own preferences.
- Store cream puffs in an air-tight container in the refrigerator and use within 2-3 days.
- You can freeze the pastry shells and pudding mixture (separately). Keep in mind, the texture may change some after freezing and defrosting.
- It is not recommended to freeze filled cream puffs.
- You can freeze any excess pumpkin puree in an air-tight container for several months.
Serving: 1cream puff | Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 131mg | Potassium: 55mg | Sugar: 5g | Vitamin A: 1100IU | Vitamin C: 0.3mg | Calcium: 320mg | Iron: 0.3mg