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Recipe: Pumpkin Cream Puffs with Apple Walnut Sauce

Desserts - Pastries
I'm going to make these next week -- they're an interesting change from pumpkin pie!

Cream Puffs
1 C. water
1 cube butter
1 C. flour
4 eggs

Preheat oven to 375 . Boil the water & butter; pour in the flour all at once and stir briskly with a wooden spoon 'til the mixture forms a ball in the pan. Immediately remove from heat and put in a mixing bowl. Add eggs, one at a time, beating well in between. Spoon mixture onto an ungreased cookie sheet, and bake for 45 min. until puffy and golden. Remove from heat and carefully slice in half (vertically) without fully cutting off the tops. Allow to cool to room temperature.

Pumpkin filling
1 16-oz. can pumpkin
1/2 tsp. cinnamon
1/4 tsp. each nutmeg and ginge4
1 C. milk
4 eggs
1/2 C. maple syrup

Mix everything together, microwave on high in a greased, microwave safe casserole for 20 min., turning every 5 min. 'til set. Let cool.

Apple walnut sauce
2 medium apples, cored, peeled and chopped
1/2 C. maple syrup
2 Tb. chopped, toasted walnuts

Mix everything together, and microwave on high for 10 min. 'til the apples are tender. Cool.

Assembly: split the cream puffs, scoop out the filling from the pan and insert into the puff base. Replace the puff caps and serve with the sauce drizzled over each.

The cream puffs & filling can be warmed slightly in the microwave, and the sauce warmed on the stove at the same time prior to serving.

MsgID: 211848
Shared by: leeza
Board: Holiday Cooking and Baking at Recipelink.com
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