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.
Cream Puff Shells
- 1 Cup water
- ½ cup butter
- ¼ teaspoon salt
- 1 cup flour
- 4 eggs
Pumpkin Pie Filling
- ½ cup sugar
- 2 tablespoons flour
- 4 egg yolks
- 1 cup milk
- ½ can pumpkin (15-ounce size)
- ½ tablespoon pumpkin pie spice
Pumpkin Spice Ganache
- 2 Lindt white chocolate bars broken into small pieces (200 grams total)
- ¼ cup heavy cream
- 1 teaspoon pumpkin pie spice
- Preheat oven to 375° F. If desired, line a baking sheet with parchment paper.
- In 2 quart saucepan over medium heat, heat water, butter and salt till better melts and mixture boils. Remove from heat.
- Add flour all at once. With wooden spoon vigorously stir until mixture leaves sides of the pan and forms a ball. It will look like mashed potatoes.
- Add eggs one at a time beating well after each addition. Be careful when you add the first egg as it forms a slimy film before it's mixed in. The eggs get easier to mix in with each one.
- Using a large cookie scoop (use a small cookie scoop for minis) Drop by rounded tablespoonful onto cookie sheet The drops should be 1.5-2" in diameter. You can smooth out the tops with a moistened finger if you like.
- Bake 30-35 minutes or until golden. Remove to racks to cool.
Pumpkin Pie Filling
- Mix sugar and flour together in a 1 quart saucepan.
- Use a whisk to mix in all the remaining ingredients.
- Cook on medium heat until mixture boils. Stir constantly and boil for 5 minutes. The mixture will be VERY thick.
- Put plastic wrap directly on top of custard and refrigerate. This keeps a film from forming on the top.
Pumpkin Spice Ganache
- Break chocolate bars into small pieces and place in a bowl with cream and pumpkin spice.
- Boil water in a pot and take the pot off the heat. Set the bowl in the pot. The bottom of the bowl should not touch the water. Let sit for 5 minutes.
- Stir until the ganache is smooth and well mixed.
- Use a bread knife to slice tops off puff pastries (about 1/3 from the top to 1/2). I don't cut the tops all the way off but leave one side attached to the bottom.
- Spoon pumpkin pie filling into opening and a little more to fill the top. Place top back on top of your cream.
- Drizzle ganache over top of the cream puff.
- Refrigerate until set.
To make eclairs, place shell dough in a pastry bag with a large, wide tip, then pipe dough into a log on your baking sheet. Or put shell dough in a sandwich sized plastic bag. Cut corner so opening is about 1/2 - 1 inch in diameter.
You can freeze the cream puff shells for later use. Crisp them up in a 350°F oven for 5 minutes before filling.
Looking for more pumpkin spice goodness? Try these wonderful recipes.
Pumpkin Spice Donuts from Domestic Rebel