Description
A delightful treat that combines the lightness of choux pastry with the rich flavors of pumpkin, featuring airy cream puffs filled with a creamy pumpkin mixture.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup heavy whipping cream
Instructions
- Make the choux pastry by boiling water and butter, then adding flour and stirring until a ball forms.
- Prepare the pumpkin cream filling by mixing cream cheese, pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg until smooth.
- Pipe small mounds of choux pastry onto a baking sheet and bake at 400°F (200°C) for 20-25 minutes.
- Cool the baked pastry, cut a slit in each puff, and fill with the pumpkin cream filling. Dust with powdered sugar before serving.
Notes
- Ensure the choux pastry is cooked properly to avoid sogginess.
- Do not open the oven door during the first 15 minutes of baking.
- Store leftover cream puffs in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin, Cream Puff, Dessert, Fall, Autumn, Baking