Pumpkin Spice Cream Puffs are filled with pumpkin pie custard and topped with pumpkin spice ganache for wonderful fall flavors. You will probably want to make a double batch because these disappear fast!
My three kids are all very different. When it comes to eating, they don’t agree on much but they all love pumpkin pie. The filling that is. No one eats my crusts. They just scrape out the filling and leave the crust.
I’d be insulted if they ate anyone else’s crust. Fortunately, they don’t. They love it when I bake up left over crust sprinkled with cinnamon sugar. But they never eat pie crust once there’s filling in it.
Sometimes I cave and make ramekins of baked pumpkin pie filling. They eat that but I think they still prefer the pie filling in the crust.
Since my kids love cream puffs and pumpkin pie. I thought they might enjoy their pumpkin pie filling in a cream puff.
I’ve made cream puffs for years. Many people think they’re difficult but really, the shells are easy (and cheap) and the filling for these is also pretty easy. Jenni Fields from Pastry Chef Online and I made a webcast together a few days ago. I demonstrate how to make the shells and give a tour of my kitchen in Cambodia. You can see it below if you like.
I always make a double batch of cream puffs because these don’t last long – especially not when my boys were teenagers. Pumpkin spice cream puffs whip up a bit faster than my original cream puffs.
If you make the filling while you bake the shells, you can make these in about an hour and a half. Chill them thoroughly before serving. You can freeze the shells before you fill them or the filled cream puffs before you top them with ganache. I don’t recommend freezing the finished ones because thawing ganache might make them a bit soggy.
Looking for more pumpkin spice goodness? Try these wonderful recipes.
Pumpkin Spice Donuts from Domestic Rebel