Pumpkin Cream Puffs Recipe - Allrecipes.com
Pumpkin Cream Puffs Recipe
  • READY IN 1 hr

Pumpkin Cream Puffs

Recipe by  

"Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table."

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Ingredients Edit and Save

Original recipe makes 15 cream puffs Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
  3. Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
  4. To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
  5. Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
  6. Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2009

Made per recipe. 2 c. of cream is way 2 much. U will have so much filling. This is why 4 stars. Don't like sweet desserts but I recom. another 1/4-1/2 c. more of P.Sugar to be added IF using the 2c. of cream. Used 15 oz of Libby's 100% pure pumpkin. U can adjust pumpkin to your taste. Next time I will use 1 c. H. cream, 1/2 c. P.sugar & adjust pumpkin to my taste.

 
Most Helpful Critical Review
Nov 19, 2011

Am I the only person on this site that can't make a cream puff? I tried 3 times and ALL of my batches looked beautiful in the oven, then I poked the hole and they slowly collapsed even with my efforts to poke holes at various times in the baking process, letting them cool slower, did the cream puff good luck dance.....what am I doing wrong???? My goodness, what's the trick? UPDATE: I looked online and found a recipe very similar. It called to bake 45-50 minutes until a deep golden brown and dry. I finally got one batch to work using this method. I only lost one in this batch. Finally!

 
Nov 09, 2009

Thank you for such a lovely recipe! I made the cream puffs with another recipe I used previously for strawberry cream puffs, but the pumpkin filling was a roaring success at my sister's birthday party! The cream filling had the delicious essence of pumpkin and was the perfect autumn dessert. I will definitely try it again in the future, and I'll try the cream puff recipe too! Super easy recipe that yields lots of adoring fans! :)

 
Nov 12, 2009

Very attractive for the holidays. The filling could use a bit more powdered sugar; maybe even a cup. The puffs are very easy and could be used for multiple fillings.

 
Nov 10, 2009

The puffs came out much better when I used salted butter instead of unsalted. The pinch of salt that it calls for doesn't do much and it's nice to have the slight saltiness to balance the sweet filling. For the filling, I found a whole can of pumpkin puree to be to heavy. I used half of the can and it kept the filling lighter and more "whip cream" like. What a lovely treat these cream puffs are!!

 
Nov 01, 2010

This is a good basic recipe. The pumpkin flavor in the middle was very slight so next time I would add the whole can of pumpkin. I also topped them with a spiced cream cheese glaze. I will trya chocolate glaze in the future.

 
Nov 23, 2009

Used saved pumpkin from jack-o-lanterns which I had pureed. Great way to use that left over pumpkin up.

 
Oct 12, 2012

I have made cream puffs for years and used a recipe just like this. I use a smaller amount of dough for each puff and it makes 24-25. I bake at 400 degrees for 30 minutes then let cool completely. I decided to try pumpkin this year and I bought the Libby's pumpkin pie mix in the can with the spices and sweetness already added. I mixed 1 1/2C pumpkin pie puree with 6oz. of cream cheese. In a separate bowl, I whipped the heavy whipping cream with 1T. of vanilla and 1/4 cup granulated sugar until stiff peaks formed. Then I folded the pumpkin/cream cheese into the whipped cream. Then I filled the puff pastry. I also put a dab of the filling on the top of the puffed pastry with a roasted pecan piece.

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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