Easy Pumpkin Cream Puffs Recipe

Ingredients

• 1 cup water
• 0.5 cup butter
• 1 pinch salt
• 1 cup all-purpose flour
• 4 eggs eggs
• 2 cups heavy cream
• 0.5 cup confectioners' sugar, plus extra for dusting
• 1.5 teaspoons pumpkin pie spice, or to taste, plus extra for dusting
• 0.5 (15 ounce) can pumpkin puree

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a heavy saucepan, bring water, butter, and salt to a boil. Vigorously beat in flour until the mixture forms a ball, then transfer it to a mixing bowl. Add eggs one at a time, beating well after each addition.
3. Drop spoonfuls of dough onto an ungreased baking sheet.
4. Bake in the preheated oven for 20 to 25 minutes, or until the puffs rise and turn golden brown on top with fully cooked insides. Let them cool, then use a serrated knife to cut the cream puffs horizontally.
5. In a large bowl, beat cream with an electric mixer until thick and creamy, about 1 minute. Gradually add confectioners' sugar and pumpkin pie spice, continuing to beat until soft peaks form, about 3 minutes.
6. Gently fold ⅓ of the pumpkin purée into the whipped cream mixture. Use a spatula to carefully combine the mixture, lifting from the bottom and folding over the center, repeating until well incorporated. Add the remaining pumpkin purée and fold just until blended.
7. Spoon about 2 tablespoons of pumpkin cream filling into each puff. Garnish with confectioners' sugar and a pinch of pumpkin pie spice, then store in the refrigerator.

Nutrition

• Calories: 235 kcal
• Fat Content: 19 g
• Fiber Content: 1 g
• Sugar Content: 5 g
• Sodium Content: 109 mg
• Protein Content: 3 g
• Cholesterol Content: 109 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g