This subtly spiced pumpkin profiteroles recipe tastes just like a light pastry version of traditional pumpkin pie. These pumpkin cream puffs are so easy to whip up, yet look like they came straight from the bakery. Simply make batches of pumpkin pastry cream and choux pastry dough to create an elegant dessert perfect for a dinner party on a chilly night.
Prep Time: 10 minutes
Cook Time: 30 minutes
Chill: 1 hour
Total Time: 1 hour, 40 minutes
Yield: 8 servings
Preheat oven to 425F and grease 1 baking sheet. Spoon the prepared choux dough into a pastry bag fitted with a wide tip and pipe 8 rounds onto the baking sheet. Bake for about 20 minutes, until the profiteroles puff up and turn golden brown. Remove from the oven and allow to cool on a wire rack for 20 minutes before filling.
To assemble the pumpkin cream puffs:
Slice the bottom third off a profiterole and hollow out a bit of the dough. Spoon a petite scoop of pumpkin pastry cream into the hollowed-out top. Replace the bottom, dust with powdered sugar, if desired, and serve immediately or chill for up to 1 day before serving.
This pumpkin cream puffs recipe makes 8 servings.