Pumpkin Filled Cream Puffs with Caramel Syrup

(Makes between 20 and 25 cream puffs)

If you have never made your own cream puffs, please try them. They really are easy and almost foolproof. This recipe is so great--it's like little clouds stuffed with airy pumpkin pie.  PS-if you don’t feel like doing the caramel syrup, just used jarred salted caramel sauce…yum!

Ingredients:

Pumpkin Cream:
½ cup granulated sugar
2 Tablespoons cornstarch
Pinch of salt
1¼ cup milk
4 egg yolks
½ cup pumpkin puree
¼ teaspoon powdered ginger
½ teaspoon cinnamon
Pinch of nutmeg
1 teaspoon vanilla

Cream Puffs:

½ cup (1 stick) butter
1 cup water
Pinch of salt
1 cup flour
4 eggs

Caramel Syrup:

1 cup sugar
1 cup water

Directions

Pumpkin Cream:
In a large saucepan, whisk together the sugar, cornstarch and salt.  Whisk in the milk and then the egg yolks. Whisk in the pumpkin puree, ginger, cinnamon and nutmeg. Bring to a boil and drop to a gentle simmer, stirring constantly, until thickened (about 3 minutes). Remove from heat and add in the vanilla. Place in a bowl and cover with plastic wrap, placing the wrap directly on the surface of the cream. Refrigerate for at least 2 hours.

Cream Puffs:

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. In a large saucepan, bring the butter and water to a full boil. Stir in the flour and salt. Remove from heat and add in the eggs one at a time, stirring after each addition until each egg is fully incorporated before adding another. You should see the mixture forming a ball. Drop by tablespoons full onto the baking sheet. Bake for 20-25 minutes or until golden. Once the puffs are slightly cool, cut off the top third of each puff with a sharp knife (save those tops, you will want them later).

Caramel Syrup:

In a medium saucepan, heat the sugar and water together on medium. Cook, stirring often until the sugar dissolves and the mixture comes to a boil. Keep a cup of water and a brush nearby and brush down the sides of the pan often with the wet brush. After the mixture comes to a boil, continue to cook, without stirring, until the syrup is well... caramel colored. Be patient, this took me about 15 minutes. Remove from heat. Let the caramel syrup cool completely before you use it.

Assembly: Fill each cream puff with some of the pumpkin pastry cream. Put the tops back on and drizzle with caramel syrup. Try not to eat them all in one sitting. Hey, I just said ‘try’.