Pumpkin Cream Puffs: A cream puff filled with pumpkin pastry cream, whipped cream, and topped with warm caramel sauce for the perfect fall dessert.
This pumpkin cream puffs recipe is a real fall favourite. They're perfect for fall entertaining. If you're looking for something a little bit out of the ordinary then these are perfect. There are a few different components to make, but they all come together into the perfect fall bite. These pumpkin spice cream puffs are perfect for the pumpkin pie spice fan. They're a nice twist on the classic cream puff recipe. And they would be a perfect addition to your Thanksgiving desserts. I also really like these for entertaining. They're a little bit of an upgrade on a slice of pumpkin pie, and sure to impress.
Pumpkin Cream Puffs
Traditional cream puffs are getting a makeover for pumpkin season. You'll want to add this one to your collection of pumpkin recipes this fall.
If you want something other than the traditional pumpkin pie, these are perfect.
People Love These
The first time I ever made these I made them for a fall dinner party. My fairly proper guests loved them so much, that when they were finished one of them started to lick their plate. The others then promptly started laughing, and joined in. Next they all sheepishly asked for seconds. Now that's a good dessert. 😉
Can I Make These Ahead Of Time?
The puffs themselves are best eaten the day they're baked since they have a crisp consistency on the outside. The other components can all be made ahead, and the sauce can be warmed up in the microwave just before serving.
Recipe
Pumpkin Cream Puffs
Ingredients
Cream Puffs
- 1 cup water
- 6 tablespoon butter
- ⅛ teaspoon salt
- 1 teaspoon sugar
- 1 cup flour
- 4 eggs
Pumpkin Pastry Cream
- 1 ¼ cup whipping cream
- ⅔ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 3 egg yolks
- ⅓ cup sugar
- pinch salt
- 1 ½ teaspoon cornstarch
- 2 tablespoon butter
- ½ teaspoon vanilla
Caramel Sauce
- 4 tablespoon butter
- 1 cup brown sugar
- ½ cup half and half cream
- pinch Of salt
- 1 tablespoon vanilla
Instructions
- To make the pastry shells, first combine water, butter, salt, and sugar in a medium-sized saucepan and bring to a boil over medium-high heat. Remove the pan from the heat.
- Add the flour to the pan and beat until everything comes together. Put the pan back on the heat and beat vigorously until everything is off the sides of the pan and a ball forms. The cream puff dough will lump together and there will begin to be a film on the bottom of the pan.
- Next, transfer mixture into the bowl of a stand mixer and beat until it breaks up a little. Add the eggs one at a time into the dough, and beat until it all comes together. It might seem like it is not going to come back together, but keep mixing, and it will. Once all the eggs are added and the dough has come together, transfer it into a piping bag -or just a ziplock bag with the corner cut off.
- Line a baking sheet with parchment paper -or spray with cooking spray. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks on top.
- Bake in a preheated 425 degrees F oven for 15 to 20 minutes. They will be golden brown and puffed when they're ready. Let cool on a wire rack before serving.
- To make the Pumpkin Pastry Cream whisk together whipping cream, pumpkin puree, cinnamon, ginger and cloves in a medium saucepan. Bring to a simmer over medium heat.
- Next, in a medium bowl, whisk together egg yolks with sugar and salt, then whisk in cornstarch until mixture becomes pale yellow and thick.
- Slowly whisk about half of the hot cream into the egg mixture to temper, then return the yolk/cream mixture back to the saucepan and cook until thick and glossy.
- Remove from heat and whisk in butter and vanilla. Transfer to a small bowl and press plastic wrap flush to the surface. Chill in the refrigerator until ready to serv.
- For the caramel sauce, mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently until thicker.
- Add vanilla and cook another minute to thicken further.
- To serve, slice each cream puff in half and fill with 1 tablespoon of creamy pumpkin filling, and 1 tablespoon of sweetened whipped cream. Replace the lid. Pour warm caramel sauce over the top and enjoy!
Nutrition
With homemade Pumpkin Cream Puffs, life really is a party!
Also check out our Pumpkin Blondies, a tried and true favourite!
dnr says
Krista, thanks so much, and thanks so much for letting take part in the blog hop!
Dannyelle
Krista says
When your guests like the plate and ask for seconds, they MUST be GOOD! Thanks for sharing them with us on the blog hop.
dnr says
Jo-Anna, thank you. They're a favourite of mine too, any flavour. 😉
Dannyelle
Jo-Anna says
These look delicious Dannyelle! Cream puffs are THE BEST!