Christina's Pumpkin Cream Puffs

from The Prairie Homestead

 

Puffs:
1/2 cup butter
1 cup boiling water
1 cup unbleached, all-purpose flour
1/4 teaspoon sea salt
4 eggs

Filling:
3/4 cup heavy cream
1/4 cup pumpkin puree
2 teaspoons pumpkin pie spice
1/4 cup maple syrup
1 teaspoon vanilla extract

Bring the water to a boil and add in the butter and salt. Once the butter is completely melted, add the flour all at once.

Cook and stir the flour/water mixture until it forms a ball. Remove from the heat and let it cool for several minutes. Add the eggs, one at a time. Stir in egg into the mixture very thoroughly before adding the next. Allow the dough to almost become “dry” between each addition. Don’t rush the eggs. 

Drop the egg mixture mounds on an ungreased baking stone or sheet. I usually get 10-12 puffs from this recipe, depending on what size you would like. Bake in a 400 degree, preheated oven for 30 minutes or until they are golden brown and gorgeous

Allow them to cool until you can pick them up without saying “ouch”. This is a great time to make the filling.

In a mixing bowl or stand mixer, combine the cream, syrup, vanilla, and spice. Whip it until it forms stiff peaks. Fold the 1/4 cup of pumpkin into the whipped cream. Now prepare to stuff your puffs.

Depending on your puff consistency, you may or may not have to gut the puffs. If they are dense, you’ll need to cut or break them in half and gently scoop out the “innards. Put the filling in and put the "lid" on top. Eat same day.