I used my mom's cream puff dough recipe and have made several fillings over the years but this holiday special pumpkin cream delight supersedes everyone's first dessert even over that slice of Pumpkin Pie.
Whipped heavy cream, with pumpkin puree and a sprinkle of cinnamon sugar on top, remains a family's favorite dessert all pumpkin and holiday season.
Perfect with a Pumpkin Spice Frappe or Pumpkin Latte and they can be piped for mini puffs or full large cream puffs.
We are big pumpkin fans and although we love these cream puffs we still make Pumpkin Cake, Pumpkin Cream Cheese Roll, Pumpkin Cake Mix Cookies, and Pumpkin Bread.
This one pastry dough will be all you need to entertain guests for an elegant dessert table or an assortment of filled appetizers.
This versatile French delicate pastry dough is also one of the easiest to make and can be made in various shapes and sizes.
For those who love a drizzle of chocolate or white ganache' you can add that also, we like our plain with a little dusting of powdered sugar mixed with cinnamon or pumpkin pie spice for the perfect fall flavor.
Just scroll down and print off the recipe card for all our fabulous ways to use cream puff dough for this holiday sweet recipes and some savory ideas!
Fun and Creative Pumpkin Cream Puff Fillings
As I mentioned, cream puff dough also known as pate a choux, choux paste, or cream puff pastry, can be anything from a sweet filling to savory.
Traditional cream puffs are made using choux pastry dough and simply filled with sweetened whipped heavy cream and my mom made that style Classic Cream Puff Recipe often around the holiday.
This dough for our pumpkin puff pastries is terrific with so many alternative fillings like a lemon curd, or even your favorite pudding of choice for a variety of desserts on your Thanksgiving table just check out our suggestions below.
No matter what you fill them with this well-known pastry dough is pure heavenly in taste and the versatility is endless.
Shaping the Dough Tips
- using a cookie press or large pastry tube you can shape it into logs or puffs having a swirled design for a fancy presentation
- dust with a mixture of cinnamon or pumpkin pie spice with powdered sugar before serving
- for large rounds drop by tablespoons
- for small mini and appetizer puffs use a teaspoon
- store leftovers in the refrigerator
- puffs are best filled right before serving to stay crisp
- if the puffs get soft, place them in the oven for a few minutes before serving cool before filling
Tools
- bowls
- wooden spoon
- whisk
- fit a large piping bag with a large 1/2 inch round tip or no tip at all for cream puffs or use a 1/2 inch star tip for eclairs and add the dough
- use a star tip on a cookie press if you would like a swirl effect like the photo above
- tablespoon
- teaspoon
- measuring cup
- measuring spoon
- baking sheet
- parchment paper or Silpat mat
Other Filling Ideas
- Turkey breast chopped fine to add some mayo or ranch dressing to moisten
- Chicken chopped adding peppercorn ranch dressing, raisins, diced apples
- Turkey and cranberry sauce
- Pulled pork
- Peanut butter and jelly
- Nutella
- Spinach Dip spread
- Bacon chopped tomato and mayo
- Egg Salad using chopped boiled eggs and mayo
- Tuna Salad using canned tuna, mayo, and some chopped black olives
- Ham Salad using chopped ham, chopped pineapple, and mayo
- Cream cheese spread on the bread and add canned drained crab meat or baby shrimp
- Tomatoes diced with Basil pesto (really festive for Holiday or Christmas!
Tips and Sweet Fillings
below you will find several recipes for fillings from different Regions in Italy- whipped cream
- cannoli ricotta-filled
- almond or vanilla pastry cream
- chocolate pastry filling
- fresh or dried fruit whipped cream filled
- lemon filling(as time went on, bakeries expanded filling flavors
Ingredients to Make the Cream Puffs
- eggs
- butter
- water
- all-purpose flour
- Filling:
- heavy cream
- pumpkin puree
- vanilla
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Recipes We Love:
Homemade Pumpkin Pie
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding
Pumpkin Turnovers
French Choux Pastry
Pâte à choux, or choux pastry, is one of the most versatile doughs to create just about any dessert or elegant style appetizer.
The easy dough is just a light hollowed-out dough and perfect for any filling you prefer and everyone loves them no matter savory or sweet filling.
Don't miss trying our pumpkin spice cream, they are a true delight, especially during the pumpkin season and the fall holidays plus don't forget to try our pumpkin spice seasoning homemade over at our DIY Pumpkin Spice Seasoning Mix page.
It's the perfect fall easy dessert that everyone will come back for a second filled pumpkin spice cream puff.
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Pumpkin Spice Cream Puffs
Yield: 12
Prep time: 15 MinCook time: 30 MinInactive time: 15 HourTotal time: 15 H & 45 M
Cream puff dough (pate a choux dough) is a basic baked shell filled with this pumpkin spiced whipped cream. Perfect for the Thanksgiving holiday for dessert and very easy to make!
Ingredients
- Dough to make the cream puffs
- 1 cup water
- 1 stick butter (1/2 cup)
- 1 cup flour
- 4 eggs
- Pumpkin Whipped Filling:
- 1 cup heavy cream
- 1/3 cup pumpkin puree
- 1 tablespoon powdered sugar or more to taste (sugar-free substitutes can be used as well)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon or more to taste
- 1/4 teaspoon pumpkin pie spice or just use cinnamon if you prefer
Instructions
- Cream Puff Dough:
- In a medium-sized saucepan add the water, butter, and vanilla and bring this to a rolling boil.
- Add the flour stirring fast and constantly until it leaves the side of the pan and forms a ball. (I use a wooden spoon).
- Remove from the stovetop.
- Cool for 5 minutes.
- Beat in the eggs rapidly with the spoon one at a time until very smooth.
- Batter will be thick.
- Drop on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 25 to 30 minutes.
- Note: do NOT open the oven door.
- Cool completely before filling.
- Puffs should be stored unfilled until ready to serve.
- Pumpkin Whipped Cream:
- In a very chilled bowl, whip the heavy cream to medium soft peaks (do not overbeat or you will get butter) and add the vanilla. fold in the puree.
- Split the cream puffs leaving the back part intact.
- Fill, and store any leftovers in the fridge for up to 2 days.
Notes
Shaping the Dough Tips
- using a cookie press or large pastry tube you can shape it into logs or puffs having a swirled design
- dust with a mixture of cinnamon or pumpkin pie spice with powdered sugar before serving
- for large rounds drop by tablespoons
- for small mini and appetizer puffs use a teaspoon
- store leftovers in the refrigerator
- puffs are best filled right before serving to stay crisp
- I do not recommend freezing cream puffs
- before adding the eggs to the hot flour dough, cool for at least 5 minutes
Alternate Filling Ideas
- Turkey breast chopped fine to add some mayo or ranch dressing to moisten
- Chicken chopped adding peppercorn ranch dressing, raisins, diced apples
- Turkey and cranberry sauce
- Pulled pork
- Peanut butter and jelly
- Nutella
- Spinach Dip spread
- Bacon chopped tomato and mayo
- Egg Salad using chopped boiled eggs and mayo
- Tuna Salad using canned tuna, mayo, and some chopped black olives
- Ham Salad using chopped ham, chopped pineapple, and mayo
- Cream cheese spread on the bread and add canned drained crab meat or baby shrimp
- Tomatoes diced with Basil pesto (really festive for Holiday or Christmas!
Nutrition Facts
Calories
204.3Fat (grams)
16.77Sat. Fat (grams)
10.18Carbs (grams)
10.03Fiber (grams)
0.53Net carbs
9.49Sugar (grams)
1.62Protein (grams)
3.69Sodium (milligrams)
88.69Cholesterol (grams)
98.63
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Other Pumpkin Recipes
Pumpkin Spice Cake Mix Cookies
Slow Cooker Pumpkin Latte
Pumpkin Turnovers
Italian Roasted Pumpkin Seeds