Friday, September 9, 2011

Pumpkin Cream Puffs

A twist on a classic dessert! These are light, fluffy, easy to make, impressive to look at, and not overly rich or sweet so that you regret eating one...or two...okay maybe three!

Cream puffs:

1/2 c butter (salted)
1 c water
1 pinch salt
1 c all-purpose flour
4 eggs

Cream Filling:

1 c heavy cream
1/4 c confectioner's sugar (I added a little more, just taste as you gradually add)
1/2 t pumpkin pie spice, or to taste
1/4 c canned pumpkin, or a little more to taste

-In medium saucepan, add butter, water, and salt and bring to a boil. Stir in flour and stir vigorously (mom always did it with a wooden spoon) until mixture forms a ball.

-Remove from heat and stir in the eggs, one at a time, adding the next one when the last one has been fully incorporated.

-Drop dough by medium cookie scoop-size balls (Pampered Chef medium) on ungreased cookie sheet. Now you can make these smaller or bigger, just adjust baking time.

-Bake at 425 for 20-25 minutes. Make sure you bake them long enough, or else they will deflate once you take them out of the oven. Let them get plenty golden brown. Let cool before filling. Cut horizontally, and if remove any excess dough so you have more room for cream filling (I would always hover around the table when my mom was removing this extra dough-it was one of my favorite things to eat!).

-For filling, put cream in mixer and beat on high until beginning to thicken, about 1 minute. Add confectioners sugar and pumpkin pie spice, and continue beating on high until thickens and has soft peaks, about 3 minutes.

-Using a rubber spatula, fold in pumpkin. Do not over mix.

-Spoon about 2 tablespoons (more or less) in each puff. Put top back on puff. When all finished, dust the top of each puff with confectioners sugar and then with your fingers, lightly sprinkle with some more pumpkin pie spice for garnish. Refrigerate leftovers.

Adapted from Allrecipes