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+ servings
Pumpkin Pie Cream Puffs

Pumpkin Pie Cream Puffs

Course Dessert
Cuisine American
Keyword Pate a Choux, Pumpkin
Servings 24 -30 puffs, depending on the size you make them


Pate a Choux

  • 1 cup water
  • 1/2 cup unsalted butter cut into small pieces
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 cup flour
  • 4 eggs

Pumpkin Filling

  • 1 cup whipping cream
  • 1/2 tsp vanilla extract
  • 1/2 cup icing sugar
  • 1 tsp pumpkin spice or to taste
  • 1/2 cup pumpkin puree


Pate a Choux

  • Preheat oven to 400 degrees.
  • In a medium saucepan, heat water, butter, sugar and salt. Bring to a boil.
  • Remove the pan from the heat and add the flour. Stir until the mixture is a paste.
  • Return the pan to the heat and continuously stir the mixture until it's slightly shiny, about 2 minutes. A thin film will form on the pan, but this is normal.
  • Transfer the paste to the bowl of a stand mixture fitted with the paddle attachment.
  • Beat on low speed until slightly cooled, about 2-3 minutes.
  • Add one egg at a time, beating until combined before adding the next. Beat the batter until it's smooth and light. Transfer the dough to a piping bag fitted with a round or star tip. *I used a Wilton 1M tip. Or you can scoop dough by the tablespoon.
  • Line a cookie sheet with parchment.
  • Pipe the dough into 1+1/2 to 2 inch mounds. Leave about 2 inches between each mound.
  • Lightly dab the tops of each mound with a wet fingertip to slightly smooth the surface.
  • Bake for 15 minutes at 400 degrees.
  • Reduce the heat to 350 degrees, and continue to bake for another 15 minutes, until the mounds are golden brown, light and airy.
  • Immediately after removing from the oven, cut a small 'x' in the side of each puff, to allow the steam to escape.
  • Cool completely on a cooling rack.

Pumpkin Filling

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until it starts to slightly thicken.
  • Add the icing sugar, pumpkin spice, and vanilla, and continue to beat until soft peaks form.
  • Add in the pumpkin puree and continue to beat until well combined, and stiff peaks form. Make sure you do not over-beat the mixture.

Filling the Cream Puffs

  • Transfer the whipped cream to a piping bag fitted with a tip of your choice *I use Wilton 1M
  • There are two ways to fill a cream puff. You can cut the puff in half, fill one side, and top with the other half; or, you can slide the tip of the piping bag through the small 'x' you cut into the side of the puff and gently squeeze the cream until the puff begins to overflow.
  • The shells will remain slightly crispy for several hours, so it's best to fill these right before serving. They store well in the fridge for 2-3 days, however the pastry will become soft.
  • Top with icing sugar, caramel, or chocolate right before serving.


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