Reviewed: Nov. 11, 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.

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Reviewer:

Marg

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Reviewed: Nov. 11, 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.

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GRANDMAHOLMES

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Reviewed: Nov. 8, 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!!

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megmackenzie

Cooking Level: Intermediate

Home Town: Danville, California, USA

Living In: Alameda, California, USA

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Reviewed: Nov. 8, 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! :)

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