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When it comes to desserts, the quality of your ingredients can significantly impact the final outcome. For the best Pumpkin Maple Cream Puffs, opt for fresh, high-quality ingredients that will enhance the flavors and textures of the dish. Using real pumpkin puree—preferably homemade—adds a natural sweetness and rich color, while pure maple syrup elevates the sweetness with its deep, complex flavor. Additionally, selecting premium butter and fresh eggs ensures that your choux pastry achieves the perfect lightness and richness, making each bite a heavenly experience.

Pumpkin Maple Cream Puffs

Experience the flavors of fall with Pumpkin Maple Cream Puffs! These light and airy pastries are filled with a luscious pumpkin and maple cream, perfect for adding warmth to your autumn gatherings. Made with quality ingredients, each bite offers a delightful combination of earthy pumpkin and rich maple sweetness. Ideal for Thanksgiving or cozy evenings, learn how to make this exquisite treat and impress your guests with a seasonal dessert they'll remember!
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Ingredients
  

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

4 large eggs

For the Pumpkin Maple Cream:

1 cup heavy whipping cream

1/2 cup pumpkin puree (canned or homemade)

1/3 cup maple syrup (adjust for sweetness)

1 teaspoon vanilla extract

1 teaspoon pumpkin spice

A pinch of salt

For Garnish:

Crushed pecans or walnuts (optional)

Additional maple syrup for drizzling

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Instructions
 

Prepare the Choux Pastry:

    - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

      - In a medium saucepan, combine water, butter, salt, and sugar over medium heat. Stir until the butter is melted and the mixture begins to boil.

        - Remove from heat and quickly add the flour, stirring vigorously with a wooden spoon until it forms a smooth ball and pulls away from the sides of the pan.

          - Let the dough cool for about 5-10 minutes. Then, add the eggs one at a time, mixing well after each addition until the mixture is glossy and fully combined.

            - Use a pastry bag fitted with a round tip to pipe 1.5-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.

              - Bake for 25 minutes or until they are puffed up and golden brown. Do not open the oven door while baking. Once baked, turn off the oven and leave the puffs inside for an additional 10 minutes to dry out. Remove from the oven and allow to cool completely.

                Make the Pumpkin Maple Cream:

                  - In a large mixing bowl, pour in the heavy whipping cream and use a hand mixer or stand mixer to whip the cream until it starts to thicken.

                    - Add the pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and salt to the whipped cream. Continue to beat until stiff peaks form and the mixture is well combined. Be careful not to over-whip.

                      Assemble the Cream Puffs:

                        - Once the choux pastry cups are completely cool, use a small serrated knife to cut a small hole in the bottom or side of each puff.

                          - Fill a pastry bag with the pumpkin maple cream and carefully pipe the filling into each puff until slightly overfilled.

                            - If desired, garnish with crushed pecans or walnuts and drizzle with additional maple syrup.

                              Serve:

                                - Arrange the cream puffs on a serving platter. Enjoy them fresh, or refrigerate for up to 3 hours before serving for a chilled dessert.

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                                    Prep Time, Total Time, Servings: 30 mins | 1 hour | 12 servings