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- 1 cup water - 1/2 cup unsalted butter - 1 cup all-purpose flour - 1/4 teaspoon salt - 4 large eggs

Pumpkin Cream Puffs

Embrace the flavors of fall with spooktacular pumpkin cream puffs! This easy recipe combines airy pastry shells with a rich, spiced pumpkin cream filling, perfect for Halloween gatherings or cozy autumn evenings. The delightful balance of crispy exteriors and creamy interiors ensures they’re a hit with guests of all ages. Get ready to impress with these visually stunning and delicious treats that embody the spirit of the season. Enjoy every bite!
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Ingredients
  

For the Cream Puff Shells:

1 cup water

1/2 cup unsalted butter, cut into small pieces

1 cup all-purpose flour

1/4 teaspoon salt

4 large eggs

For the Pumpkin Cream Filling:

1 cup heavy cream

1/2 cup pumpkin puree (canned or fresh)

1/3 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

For the Optional Garnish:

Whipped cream

Ground cinnamon

Mini chocolate chips or pecans for decoration

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Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.

    Prepare the Cream Puff Shells:

      - In a medium saucepan, combine the water and unsalted butter over medium heat. Stir continuously until the butter melts completely.

        - Once the butter has melted, add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a smooth ball.

          - Remove the saucepan from heat and let the dough cool for about 5 minutes.

            - Gradually add the eggs one at a time, mixing vigorously after each addition until fully incorporated. The dough should be smooth, shiny, and elastic.

              Shape the Shells:

                - Using a piping bag or a spoon, pipe or scoop equal-sized rounds of dough onto the prepared baking sheets, aiming for circles about 2 inches in diameter. Make sure to leave at least 2 inches of space between each puff.

                  - Bake in the preheated oven for 20-25 minutes, or until the puffs are well-risen and golden brown. Do not open the oven door during baking to ensure they maintain their shape.

                    Make the Pumpkin Cream Filling:

                      - In a large mixing bowl, combine the heavy cream, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice.

                        - Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Avoid overmixing to keep the filling light and fluffy.

                          Assemble the Cream Puffs:

                            - Once the cream puff shells have completely cooled, use a serrated knife to slice each puff in half horizontally.

                              - Spoon a generous amount of the pumpkin cream filling into the bottom half of each shell, then place the top half back on and gently press down.

                                Garnish and Serve:

                                  - For an extra touch, pipe a swirl of whipped cream on top of each puff and dust lightly with ground cinnamon. You can also sprinkle mini chocolate chips or pecans on top for added decoration.

                                    - Serve the pumpkin cream puffs right away, or refrigerate them until you're ready to enjoy.

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                                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cream puffs

                                          Presentation Tips: Arrange the cream puffs on a decorative platter and sprinkle some additional pumpkin pie spice or cinnamon around the edges for a festive touch.