What Can I Fill Cream Puffs With?

The sky’s the limit! But for fall? - Pumpkin cream filling is the ultimate seasonal choice — silky, spiced, and cozy. - You can also use: * Vanilla or chocolate pastry cream * Whipped mascarpone * Flavored custards or mousse * Even my No-Bake Pumpkin Pie Mousse , which makes a super-fast filling when you're short on time.

How Do You Keep Cream Puffs from Getting Soggy?

Ah, the most asked question! Here's how to make cream puffs not soggy: 1- Pierce each shell immediately after baking to release trapped steam — this prevents soggy interiors. 2- Let shells cool completely before filling. 3- Store unfilled when possible and fill close to serving time . Pro tip: If your Pumpkin Spice Cream Puffs sit in the fridge too long, re-crisp the shells in a 300°F oven for 5 minutes (unfilled only).

What Are Common Cream Puff Mistakes?

We’ve all made them — here’s how to avoid the most common cream puff mistakes: - Adding eggs when the dough is too hot → scrambled eggs - Opening the oven door mid-bake → collapsed puffs - Not releasing steam → soggy shells - Underbaking → limp and doughy texture This post walks you through all of those! Whether you make easy pumpkin cream puffs with puff pastry or follow the classic method , you're set up for success.

Is It Cheaper to Buy or Make Puff Pastry?

Buying puff pastry is: - Faster - More convenient - Great for shortcut recipes like pumpkin cream puffs puff pastry Making homemade choux pastry : - Is more economical (just water, flour, butter, and eggs!) - Gives that classic homemade cream puff with pumpkin filling experience Both methods are delicious—it just depends on your time and confidence.

Do You Freeze or Refrigerate Cream Puffs?

- Filled cream puffs → Refrigerate for up to 3 days - Unfilled shells → Freeze up to 3 months in an airtight container Always fill as close to serving as possible for the freshest taste.

Can You Fill Cream Puffs with Pudding?

Absolutely! It’s a fast and easy shortcut for pumpkin lovers who don’t want to cook pastry cream from scratch. Here are two great options: - Option 1: Mix instant vanilla pudding with pumpkin purée and a dash of pumpkin pie spice. This creates a quick, flavorful pumpkin cream filling with minimal effort. - Option 2: Use a mousse-style pumpkin filling made with whipped topping and pudding mix — light, creamy, and no-cook. These alternatives work beautifully in easy pumpkin cream puffs, especially if you're short on time or making a big batch for the holidays.

Easy Pumpkin Spice Cream Puffs (2 Ways!)

Description

These Pumpkin Spice Cream Puffs are crisp, airy, and filled with the silkiest pumpkin pastry cream. Make them with homemade choux pastry or take the easy shortcut using puff pastry. A must-try fall dessert!

Ingredients

Scale

For the Pumpkin Cream Filling (Pumpkin Pastry Cream)

1/3 cup light brown sugar
2 tbsp cornstarch
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
Pinch of salt
1 cup heavy cream
3 large egg yolks
1/2 cup pumpkin purée (blotted dry)
2 tbsp unsalted butter
1 tsp pure vanilla extract

For the Shortcut Puff Pastry Cream Puffs

1 sheet store-bought puff pastry (thawed)
Optional: powdered sugar for dusting

For Classic Choux Pastry (Homemade Cream Puffs)

1/2 cup water
1/2 cup whole milk
1/2 cup unsalted butter
1/4 tsp salt
1 tsp sugar
1 cup all-purpose flour
4 large eggs

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Instructions

Step 1: Make the Pumpkin Cream Filling

In a saucepan, whisk brown sugar, cornstarch, spices, and salt.
Slowly whisk in the heavy cream and egg yolks until smooth.
Cook over medium heat, whisking constantly until it thickens and bubbles (about 5 minutes).
Remove from heat. Stir in pumpkin purée, butter, and vanilla.
Transfer to a bowl, press plastic wrap directly on the surface, and chill for 1–2 hours.

Step 2: Choose Your Puff Method

Shortcut (Puff Pastry Cups):

Cut 1 thawed puff pastry sheet into 12 squares.
Press into mini muffin tin cups.
Bake at 400°F (200°C) for 15–18 min until golden.
Cool completely before filling.

Classic Choux Pastry:

Bring water, milk, butter, salt, and sugar to a boil.
Remove from heat. Stir in flour until a ball forms.
Let dough cool for 10 minutes.
Beat in eggs one at a time until shiny and smooth.
Pipe 1.5-inch mounds on a lined baking sheet.
Bake at 425°F for 15 min, then reduce to 350°F for 20 min.
Immediately poke holes in each puff to let steam escape. Cool completely.

Step 3: Assemble

Fill cooled pastry shells with pumpkin cream using a piping bag.
Dust with powdered sugar or glaze if desired.
Serve the same day or refrigerate for up to 4 hours.

Notes

Be sure to blot your pumpkin purée to avoid soggy filling.
Use full-fat cream for best results.
Let pastry cool fully before filling to preserve the crisp texture.

Prep Time: 25 minutes
Chill Time: 2 hours
Cook Time: 20 minutes
Category: Dessert
Cuisine: French-American Fall Fusion

Nutrition

Serving Size: Per Cream Puff
Calories: 210
Sugar: 9g
Sodium: 85mg
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 95mg