Happy Halloween all! I love Halloween. I tend to take advantage of any available excuse to dress up and act ridiculous. This year I was a German beer girl and wore a dirndl. I went out with some friends to enjoy a lot of drinks...perhaps one too many...meh, it was a holiday. Here's me and Shawn...yeah he's creepy.
THESE CREAM PUFFS ARE AWESOME! I seriously ate like 10 when I made them...that's terrible I know. I was having a german potluck with some lady friends (recipes coming soon) and I remembered how I went to Schmidts, a german buffet in german village and they had huge cream puffs so I decided I had to make some kind of fall cream puff. So naturally I went for pumpkin...of course. I remembered seeing a recipe for cream puffs once that used pudding so I was inspired by that idea and came up with these....LOVE THEM! :)
Pumpkin Cream Puffs
Adapted from allrecipes.com
1 3.5 ounce package instant pumpkin spice pudding mix
1 1 ounce package instant vanilla pudding mix
2 cups heavy cream
1/4 cup milk
1/2 cup cool whip
1/4 cup pumpkin puree
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
pumpkin pie spice
Mix together pumpkin and vanilla instant pudding mix, cream, cool whip, pumpkin and milk. Cover and refrigerate to set.
Preheat oven to 425 degrees F (220 degrees C).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust with powdered sugar and pumpkin pie spice.
Look at how much fun we have with holidays at the bakery :)