I love how this recipe turns traditional pumpkin pie flavors into a fun handheld dessert. The airy cream puff shells contrast beautifully with the rich, creamy pumpkin filling, while the maple whipped cream adds sweetness without overpowering the warm spices.
I also like that I can prepare the individual components ahead of time. I can bake the shells, chill the pumpkin filling, and prepare the whipped cream separately, then assemble everything closer to serving time.
Another reason I enjoy these cream puffs is their presentation. A dusting of powdered sugar gives them a bakery-style finish, making them especially appealing for Thanksgiving, Halloween parties, fall celebrations, or any dessert table where I want something a little different from a traditional pie.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Pumpkin Colored Cream Puff Shells:
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¾ cup all-purpose flour
6 tablespoons unsalted butter cut into 6 pieces
1 teaspoon sugar
¼ teaspoon salt
3 large eggs at room temperature
orange food coloring paste
For the Pumpkin Pie Filling:
½ cup firmly packed brown sugar
2 large eggs
½ teaspoon table salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
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1 cup canned pumpkin
½ cup evaporated milk
For the Maple Whipped Cream:
1.5 cup heavy cream
a couple pinches table salt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
powdered sugar
Directions
For the Pumpkin Colored Cream Puff Shells:
I preheat the oven to 425°F.
I lightly grease my baking sheets or line them with parchment paper. I measure the flour and set it aside.
I bring the butter, sugar, salt, and 3/4 cup water to a boil in a 3-quart saucepan over medium-high heat, stirring occasionally. I immediately remove the saucepan from the heat and quickly stir in the flour all at once. I return the saucepan to the heat and stir with a wooden spoon for 1 to 2 minutes, until the dough is smooth and forms a ball.
I transfer the dough to the bowl of an electric mixer and let it cool for 5 minutes.
I add the 3 eggs one at a time, beating after each addition until the mixture becomes smooth and glossy. I spoon the dough into a pastry bag fitted with a 5/8-inch plain tip.
I pipe the dough onto my prepared pans in 1 1/2-inch rounds that are approximately 1 1/2 inches high. I smooth any peaks and round the tops with a moistened finger.
I bake the shells at 425°F for 5 minutes. I then reduce the oven temperature to 375°F and continue baking for 30 minutes, or until the shells are puffed and golden brown.
I turn off the oven and leave the shells inside the closed oven for another 10 minutes. I transfer them from the baking sheets to wire racks and let them cool completely.
For the Pumpkin Pie Filling:
I whisk together the brown sugar, eggs, salt, cinnamon, and pumpkin pie spice in a large saucepan.
I add the pumpkin and evaporated milk, then whisk everything until smooth.
I cook the mixture over medium heat, whisking constantly, for about 5 minutes or until it has thickened. I let the filling stand for 30 minutes before chilling it for 4 to 24 hours.
For the Maple Whipped Cream:
I place the heavy cream and salt in a large bowl. Using an electric mixer, I beat the cream at medium-high speed until soft peaks form.
I add the maple syrup and vanilla extract. When I want a sweeter whipped cream, I add a few tablespoons of powdered sugar.
I continue beating until stiff peaks form. This amount makes enough whipped cream to fill the cream puff shells very generously. When I want a lighter amount of whipped cream, I can cut the whipped cream ingredients in half.
To Assemble the Pumpkin Pie Cream Puffs:
I cut each cooled cream puff shell in half horizontally.
I spoon pumpkin pie filling onto each bottom half, then spread or pipe maple whipped cream over the pumpkin filling.
I place the tops of the cream puff shells over the whipped cream.
I serve the cream puffs immediately or cover and chill them until serving. Just before serving, I sprinkle them with powdered sugar.
Servings and Timing
I get approximately 16 cream puffs from this recipe.
The prep time is about 20 minutes, while the cook time is approximately 45 minutes, giving me an active total time of about 1 hour and 5 minutes. I also allow additional time for the pumpkin filling to cool and chill, since it needs to rest for 30 minutes and then refrigerate for 4 to 24 hours before assembly.
Variations
I can leave out the orange food coloring when I prefer naturally golden cream puff shells. The dessert still has the same pumpkin pie flavor, but the appearance becomes more traditional.
For even more maple flavor, I sometimes add a little extra maple syrup to the whipped cream. I add it gradually so the cream remains thick enough to hold stiff peaks.
When I want additional texture, I can sprinkle finely chopped toasted pecans over the pumpkin filling before adding the whipped cream. I especially like this variation for Thanksgiving.
I can also add a small pinch of extra cinnamon or pumpkin pie spice to the whipped cream when I want the warm spice flavor to stand out more.
For a decorative finish, I can pipe the whipped cream using a star tip instead of spreading it with a spoon. I find that this gives the cream puffs a particularly polished appearance.
I can also make smaller cream puffs for parties. I pipe smaller portions of dough and adjust the baking time as needed, watching carefully for shells that are fully puffed and golden.
Storage/Reheating
I find that assembled Pumpkin Pie Cream Puffs are best eaten on the same day because the moist filling gradually softens the pastry shells.
When I want to prepare them a day ahead, I store the cream puff shells, pumpkin pie filling, and maple whipped cream separately. I keep the filling and whipped cream covered in the refrigerator and store the completely cooled shells in a separate airtight container.
I assemble the cream puffs shortly before serving whenever possible. This keeps the shells lighter and gives me the best contrast between crisp pastry and creamy filling.
If my unfilled cream puff shells lose some of their crispness, I can place them briefly in a low oven until they feel dry and crisp again. I let them cool completely before filling them because warm shells can melt the whipped cream.
I do not reheat assembled cream puffs because the pumpkin filling and whipped cream are intended to remain cold.
FAQs
Can I make Pumpkin Pie Cream Puffs ahead of time?
I can prepare the individual components ahead of time, and I actually prefer doing this when I am serving them for a holiday. I keep the shells, pumpkin filling, and whipped cream separate, then assemble the cream puffs closer to serving time.
Why did my cream puff shells collapse?
I find that cream puff shells can collapse when they are underbaked or removed from the oven before their structure has fully set. Leaving them in the turned-off oven for 10 minutes helps dry and stabilize the shells.
Can I make the cream puff shells without orange food coloring?
I can absolutely omit the orange food coloring paste. The coloring only changes the appearance of the shells and does not affect their flavor or texture.
How do I know when the pumpkin filling is ready?
I cook the pumpkin mixture until it noticeably thickens after about 5 minutes of constant whisking. I then allow it to cool and refrigerate it so it becomes even thicker before I fill the cream puffs.
Can I use homemade pumpkin puree?
I can use homemade pumpkin puree when it has a similar thick consistency to canned pumpkin. If my homemade puree is especially watery, I drain or reduce it first so the filling does not become too loose.
Why should the eggs be at room temperature for the cream puff dough?
I find that room-temperature eggs incorporate more smoothly into the dough. This helps me create the glossy, uniform mixture needed for properly puffed pastry shells.
Can I make the whipped cream sweeter?
I can add powdered sugar to taste after adding the maple syrup and vanilla. I usually add only a few tablespoons at a time so I can control the sweetness without making the whipped cream overly sugary.
How long can I refrigerate the pumpkin filling?
I can chill the pumpkin filling for 4 to 24 hours as directed in the recipe. Keeping it cold also makes it easier for me to spoon or pipe into the cream puff shells.
Can I freeze Pumpkin Pie Cream Puffs?
I prefer not to freeze fully assembled cream puffs because the pumpkin filling and whipped cream can affect the texture once thawed. When I need to prepare far ahead, I find it better to freeze only unfilled baked shells and prepare the fillings closer to serving.
What should I serve with Pumpkin Pie Cream Puffs?
I like serving these cream puffs with coffee, tea, or other fall desserts. Because they already combine pumpkin, maple, cream, and warm spices, I find that they work particularly well as a standalone Thanksgiving dessert.
Conclusion
Pumpkin Pie Cream Puffs give me everything I enjoy about a fall dessert in one impressive little pastry. I get airy cream puff shells, creamy spiced pumpkin filling, and fluffy maple whipped cream in every bite.
Light, golden cream puff shells filled with creamy spiced pumpkin pie filling and generous swirls of maple whipped cream. These elegant individual desserts are perfect for Thanksgiving and fall celebrations.
Author:Amy
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes, plus cooling and 4 to 24 hours chilling
Yield:16 cream puffs
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
¾ cup all-purpose flour
6 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon sugar
¼ teaspoon salt
¾ cup water
3 large eggs, at room temperature
Orange food coloring paste, as needed
½ cup firmly packed brown sugar
2 large eggs
½ teaspoon table salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
½ cup evaporated milk
1.5 cups heavy cream
A couple pinches table salt
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Powdered sugar, to taste and for dusting
Instructions
Preheat the oven to 425°F. Lightly grease baking sheets or line them with parchment paper. Measure the flour and set aside.
Combine the butter, sugar, ¼ teaspoon salt, and ¾ cup water in a 3-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally.
Immediately remove the saucepan from the heat and quickly stir in the flour all at once. Return to the heat and stir with a wooden spoon for 1 to 2 minutes, until the dough is smooth and forms a ball.
Transfer the dough to the bowl of an electric mixer and cool for 5 minutes.
Add the 3 eggs one at a time, beating well after each addition until the dough is smooth and glossy. Mix in enough orange food coloring paste to achieve the desired color.
Transfer the dough to a pastry bag fitted with a 5/8-inch plain tip. Pipe 1½-inch rounds approximately 1½ inches high onto the prepared baking sheets. Smooth peaks and round the tops with a moistened finger.
Bake at 425°F for 5 minutes. Reduce the oven temperature to 375°F and bake for about 30 minutes more, until puffed and golden brown.
Turn off the oven and leave the shells inside the closed oven for 10 minutes. Transfer to wire racks and cool completely.
For the pumpkin filling, whisk the brown sugar, 2 eggs, ½ teaspoon salt, cinnamon, and pumpkin pie spice together in a large saucepan.
Add the pumpkin and evaporated milk and whisk until smooth. Cook over medium heat, whisking constantly, for about 5 minutes or until noticeably thickened.
Let the pumpkin filling stand for 30 minutes, then cover and refrigerate for 4 to 24 hours.
For the maple whipped cream, place the heavy cream and a couple pinches of salt in a large bowl. Beat with an electric mixer on medium-high speed until soft peaks form.
Add the maple syrup and vanilla. Add powdered sugar to taste if additional sweetness is desired, then continue beating until stiff peaks form.
Cut each cooled cream puff shell in half horizontally. Spoon pumpkin filling onto each bottom half, then spread or pipe maple whipped cream over the filling.
Replace the tops of the cream puffs. Serve immediately or cover and refrigerate until serving. Dust with powdered sugar just before serving.
Notes
Orange food coloring can be omitted for naturally golden cream puff shells.
For stronger maple flavor, add a little extra maple syrup gradually so the whipped cream remains firm.
Finely chopped toasted pecans can be sprinkled over the pumpkin filling before adding the whipped cream.
A pinch of cinnamon or pumpkin pie spice can be added to the whipped cream for extra warmth.
Use a star piping tip for a decorative whipped cream finish.
For smaller party-size cream puffs, pipe smaller rounds and reduce the baking time as needed.
Assembled cream puffs are best eaten the same day because the filling gradually softens the shells.
For make-ahead preparation, store the cooled shells in an airtight container and refrigerate the pumpkin filling and whipped cream separately. Assemble shortly before serving.
If unfilled shells soften, briefly warm them in a low oven until crisp, then cool completely before filling.
Homemade pumpkin puree can be used if it is as thick as canned pumpkin; drain or reduce watery puree before using.
Unfilled baked shells can be frozen for longer storage, but freezing fully assembled cream puffs is not recommended.
