A perfect desert for Thanksgiving, traditional flavors, new twist!
15 oz can pumpkin
¾ cup of sugar
4 teaspoons pumpkin pie spice
12 oz of evaporated milk
2 cups whipped cream
⅓ cup powdered sugar
1 teaspoon vanilla
2 cups of water
1 cup of butter ( 2 sticks)
2 cups of flour
No nutrition information available
For Filling: (Do ahead to allow for cooling time) In mixer, combine pumpkin, sugar and spice, mix well. Add eggs and mix. Incorporate milk with pumpkin mixture.
Spray 8x8 baking dish with nonstick Pam spray. Pour pumpkin mixture and bake in a preheated 350 degree oven until set. (about 40 minutes). Remove from oven let cool completely.
When mixture is chilled completely: Beat cream with mixer adding vanilla as cream thickens. Then add powdered sugar and beat until peak stage.
Fold together the cream and pumpkin mixture and refrigerate until ready to fill puffs.
For Pastry: Preheat oven to 400 degrees
Heat water and butter to a rolling boil in a pot. Stir in flour all at once, quickly! Stir vigorously over low heat until mixture leaves the pot and forms a ball. Remove from heat and stir in eggs ONE at a time. Stir quickly!!!!! Beat mixture after all eggs are incorporated until the mixture is smooth and velvety.
Drop Spoonfuls on ungreased baking sheet. (Can make small ones or larger depending on the size spoon you use) Bake 40-50 minutes (depending on the size of spoonfuls) until golden. Cool Slowly.
When completely cooled, slice off tops and fill with pumpkin mixture.
Sprinkle with powdered sugar (¼ cup powdered sugar+ ½ teaspoon pumpkin pie spice) to garnish.
Quantity varies by size of puffs.