Puffy Creamy Pumpkin Cream Puffs



Holloween has come and passed. And we are left with pumpkin coming out of our ears!. Let's feed the rugrats something delectable, something that would extend their fun. This pumpkin recipe will sure to please even the pickiest dracula or ghoul.


120 g butter

225 ml water

pinch of salt

125 g all-purpose flour

4 eggs


Let's make the cream puff shells

Light up the oven. let the heat rise to 425F 220C.

In a sauce pan place water, butter and salt and bring to a boil.

Stir in flour, and with all your might, beat the crap out of it with a wooden spoon until it forms a firm ball. Your upper arms should ache by then.

While still very warm, transfer ball to mixing bowl. beat in eggs one at a time until thoroughly incorporated.

Grease a sheet, then spoon dough evenly spaced on the sheet.

Bake for about 20-25 minutes. This would be the fruit of your aching arms' labor, as the dough should puff up beautifully.

Remove from oven. Let cool, then cut horizontally with a knife. Set aside.


475 ml whipping cream 35%

60 g confectioners' sugar, plus extra for dusting

3 g cinnamon powder 

450 g peeled pumpkin, steamed and pureed


Stuffing, filling, whatever.

In a mixing bowl, Whip cream until thick with a wire whisk. If your arms are still tender from the above work out, an electric mixer would come in handy.

Gradually add the sugar, stirring until well mixed in. Add the cinnamon. Mix again until you are sure it is really incorporated.

Fold in the pumpkin puree. Continue until well mixed into the cream.

Place filling into a piping bag. Pipe the filling into the baked puffs.

Refrigerate for 15-20 minutes.

Before serving, dust with confectioner's sugar, then cinnamon powder. This makes it look great.

No comments: