Pumpkin cream puffs

​Delightful Pumpkin Cream Puffs: A Fall Treat to Savor As the leaves begin to change and the air turns crisp, there's nothing quite like embracing the flavors of fall. One of the most delightful ways to celebrate the season is with pumpkin cream puffs—a perfect blend of airy pastry, rich cream, and the warm spices that define autumn. Whether you’re planning a holiday gathering, a cozy family dessert, or just treating yourself, these cream puffs are sure to impress!

​The Magic of Choux Pastry At the heart of pumpkin cream puffs is choux pastry, a light and airy dough that puffs up beautifully when baked. The secret lies in the high moisture content, which creates steam during baking and gives each puff its signature shape. Choux pastry is versatile and can be used for both sweet and savory treats. Once you master this basic recipe, the possibilities are endless!

A Perfect Fall TreatThese pumpkin cream puffs are not only a feast for the eyes but also a delightful explosion of flavors in every bite. The light, crispy exterior complements the creamy, spiced filling, making them a treat that’s hard to resist. Perfect for Thanksgiving desserts or a cozy afternoon snack with your favorite cup of tea or coffee, these cream puffs capture the essence of autumn.
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Tips for Success

• Freshness is Key: Serve the cream puffs shortly after filling them for the best texture. They can be made in advance, but the filling should be added close to serving time.
• Experiment with Flavors: Feel free to customize the filling! You can mix in different spices or even add a hint of maple syrup for extra sweetness.
• Presentation Matters: Arrange the filled puffs on a platter and garnish with chopped pecans or a sprinkle of cinnamon for a beautiful presentation.

Pumpkin Cream Puffs

Ingredients

Pastry:

• 3/4 cup/180 mL water
• 6 tbsp/90 mL butter or margarine
• 2 tsp/10 mL sugar
• 1/8 tsp/0.5 mL salt
• 3/4 cup/180 mL all-purpose flour
• 3 eggs
• 1 1/2 tsp/7.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

Filling:

• 1 cup/250 mL whipped cream
• 3 tbsp/45 mL sugar
• 1 tsp/5 mL Watkins Organic Pumpkin Pie Spice
• 1 cup/250 mL canned pumpkin

Sauce:

• 1/2 cup/125 mL packed brown sugar
• 1 tbsp/15 mL corn starch
• 1/3 cup/75 mL half-and-half
• 1/4 cup/60 mL water
• 2 tbsp/30 mL pure maple syrup
• 1 tbsp/15 mL butter
• 1/2 tsp/2.5 mL Watkins All Natural Original Gourmet Baking Vanilla®

Directions
Pasty: In medium saucepan, combine butter and water. Bring to boil over medium heat. Stir in flour, salt and sugar; cook, stirring constantly, until mixture leaves sides of pan in a smooth ball. Remove from heat and allow to cool slightly. Add eggs one at a time, beating vigorously after each addition, until mixture is smooth and glossy. Stir in vanilla. Preheat oven to 400°F/205°C. Using either a pasty bag or tablespoon, form the puffs on a greased cookie sheet. Using the back of a spoon, flatten any points. Makes 12 puff pastries. Bake for 25 to 30 minutes or until golden and crisp. Remove puffs from oven and cool on wire racks.

Filling: In a large chilled bowl combine whipped cream, sugar and pumpkin pie spice with chilled beaters until soft peaks form. Fold in 1 cup/250 mL canned pumpkin.

Sauce: In a small saucepan stir together brown sugar, corn starch, half-and-half, water, maple syrup, and butter. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes or more. Remove from heat; stir in vanilla. Cut puff pastry in half, fill with pumpkin filling and top with caramel sauce.