Pumpkin Cream Puffs
"These cream puffs are guaranteed to stop traffic on the way to the pies this Thanksgiving. Classic choux pastry (they bake up like little cabbages or “choux” in French) get filled with a brown sugar and pumpkin pastry cream for a dreamy contrast in textures. When the little guys come out of the oven you’ll want to flip them over and pierce them with the tip of a sharp knife. This allows the steam inside the hollow center to escape to keep the puffs crisp. You can make the filling ahead of time and keep it chilled until ready to assemble. And don’t worry if it looks too thick: a little bit of whipped cream folded into the pudding base makes for an extra light filling...."
INGREDIENTS
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For the Puffs:
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1/2 cup (1 stick) unsalted butter
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1 tablespoon granulated sugar
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1/2 teaspoon table salt
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1 cup plus 1 tsp. water, divided
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1 1/4 cups all-purpose flour
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4 large eggs
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1 large egg yolk
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For the Pumpkin Cream:
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1/2 cup packed light brown sugar
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1/4 cup granulated sugar
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1 1/2 tablespoons cornstarch
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1 tablespoon pumpkin pie spice
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1/4 teaspoon table salt
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1 cup whole milk
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3 large egg yolks
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3/4 cup canned pumpkin
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2 tablespoons unsalted butter
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1/2 teaspoon vanilla extract
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3/4 cup heavy cream
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2 tablespoons powdered sugar
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1/4 teaspoon ground cinnamon
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