I know there are many pumpkin recipes around at the moment but I have been looking for some that I have not seen before so how about these amazing Pumpkin Cream Puffs , they look so delicious, great to make for that wonderful treat over Thanksgiving
I really love cream puffs so I will be giving this recipe a go …hope you will too
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Here below is a list of the ingredients you will need and an excerpt about this recipe from the website
These cream puffs are guaranteed to stop traffic on the way to the pies this Thanksgiving. Classic choux pastry (they bake up like little cabbages or “choux” in French) get filled with a brown sugar and pumpkin pastry cream for a dreamy contrast in textures. When the little guys come out of the oven you’ll want to flip them over and pierce them with the tip of a sharp knife.
This allows the steam inside the hollow center to escape to keep the puffs crisp. You can make the filling ahead of time and keep it chilled until ready to assemble. And don’t worry if it looks too thick: a little bit of whipped cream folded into the pudding base makes for an extra light filling.
INGREDIENTS
- For the Puffs:
- ½cup (1 stick) unsalted butter
- 1 tablespoon granulated sugar
- ½teaspoon table salt
- 1 cup plus 1 tsp. water, divided
- 1¼cups all-purpose flour
- 4 large eggs
- 1 large egg yolk
- For the Pumpkin Cream:
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1½ tablespoons cornstarch
- 1 tablespoon pumpkin pie spice
- ¼teaspoon table salt
- 1 cup whole milk
- 3 large egg yolks
- ¾ cup canned pumpkin
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ¼ teaspoon ground cinnamon
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