Ingredients
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup mascarpone or cream cheese
- 1/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped
- 1/2 cup powdered sugar
- 2-3 tablespoons milk
Directions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and salt; heat until the butter melts and the mixture boils.
Remove the saucepan from the heat and add the flour all at once; stir vigorously until a smooth dough forms.
Return the dough to low heat and cook for 1–2 minutes, stirring constantly, to dry slightly.
Transfer the dough to a bowl and let it cool for 5 minutes.
Beat the eggs into the dough one at a time until smooth and glossy.
Pipe the dough into 10–12 oblong shapes onto the prepared baking sheet.
Bake for 20–25 minutes until puffed and golden brown; let the baked pastry cool completely.
For the cream filling, combine pumpkin puree, mascarpone, sugar, pumpkin pie spice, and vanilla until smooth.
Gently fold the whipped cream into the pumpkin mixture, then transfer the filling to a piping bag.
Cut the cooled pastry horizontally or make a small hole in the side, then pipe in the pumpkin cream filling.
For the glaze, mix powdered sugar, milk, vanilla, and pumpkin pie spice until smooth.
Drizzle the glaze over the filled pastries and serve immediately or refrigerate until ready to serve.
Frequently Asked Questions
How should I store leftover Pumpkin Spice Éclairs to keep the filling fresh?
Store filled Pumpkin Spice Éclairs in an airtight container in the refrigerator immediately after assembly. Due to the cream filling, they are best enjoyed within 2 days for optimal texture and flavor, ensuring the choux pastry remains relatively crisp.
Can I substitute the mascarpone in the filling for a lighter cream cheese alternative?
Yes, you can substitute mascarpone with regular cream cheese in the filling, though the texture might be slightly tangier. Ensure the cream cheese is fully softened before mixing with the sugar and pumpkin puree to maintain a smooth, pipeable consistency.
What is the best way to prevent my homemade choux pastry for these éclairs from collapsing after baking?
To prevent collapse, ensure your oven temperature remains steady at 200°C (400°F) during the initial bake, and resist the urge to open the oven door during the first 20 minutes. Once baked, poke a small hole in the bottom of each éclair to allow steam to escape before cooling completely.
