One of my absolute favorite pastries, with a little autumn twist! A crispy pastry shell filled with creamy pumpkin mousse and dipped in gooey caramel, this is a treat any pumpkin pie lover would be drooling over in a matter of seconds!
Last weekend we experienced the first frost of the season! In Ohio you never know what kind of weather you will get in autumn. Sometimes you are breaking out the hooded sweatshirts, other times you are moseying around town in your flip flops. Or quite possibly, hooded sweatshirts AND flip flops. Granted I’m not speaking from experience or anything….I always dressed appropriately for the weather in college, didn’t you? 😉
A crisp, fall Saturday morning definitely calls for a trip to the pumpkin patch (sans hooded sweatshirts AND flip flops, of course)! I get all giddy at the thought of traipsing around a muddy field with little flecks of straw in my hair while in pursuit of the perfect pumpkin. Check out those muscles on my little lady! Hey, if you want to carve it, you gotta carry it! 🙂
Pumpkins sure do make wonderful decorations, but they also happen to taste mighty fine!! I made one of my absolute favorite pastries, with a little autumn twist! A crispy pastry shell filled with creamy pumpkin mousse and dipped in gooey caramel, this is a treat any pumpkin pie lover would be drooling over in a matter of seconds. Enjoy! 🙂
- 1 (15 ounce) can pumpkin puree
- 1/2 (14 ounce) can condensed milk
- 1 1/2 cups heavy cream, divided
- 2 TBSP brown sugar
- 2 1/2 tsp pumpkin pie spice
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 eggs
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup brown sugar
- 1 cup powdered sugar
- 2 TBSP hot water
- Place the pumpkin puree, condensed milk, 1/2 cup of cream, brown sugar and pumpkin pie spice into a medium saucepan and stir over medium heat. Simmer for 5 minutes.
- Transfer the mixture to a mixing bowl and press a layer of plastic wrap on top (so it doesn't form a skin while cooling).
- Refrigerate for at least 2 hours.
- Once the pumpkin mixture has chilled, place the remaining 1 cup of cream in a mixing bowl on a stand mixer with a whisk attachment and whip until stiff peaks form, 3-5 minutes. You could also use a hand mixer with two beaters.
- Gently fold the whipped cream into the pumpkin mixture with a spatula until fully incorporated.
- Refrigerate until ready to use.
- Preheat the oven to 400 degrees Fahrenheit.
- In a medium saucepan, bring the butter, water and salt to a boil.
- Add one cup of flour and stir until a ball forms.
- Take the pan off the heat and allow to cool for 5 minutes.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, add each egg, one at a time, mixing well before adding the next. Once all four eggs have been added, the mixture should be smooth and glossy.
- Transfer dough to a disposable pastry bag (you could also use a gallon size ziplock baggie) and snip about one inch off the bottom with scissors.
- Pipe 4-inch pastry logs onto a Silpat or parchment paper lined baking sheet ( I was able to fit six on each sheet). Pinch the dough off with your finger and use a finger dipped in water to smooth out the top of each log.
- Bake for 40 minutes.
- Transfer eclairs to a cooling rack to cool completely.
- Using a 1/4 inch round pastry tip, poke a hole in each end of the eclair shells.
- Fill a disposable pastry bag (or a gallon size ziplock baggie) with the pumpkin filling and snip the tip about 1/2 inch off the bottom with scissors.
- Fill each end of the eclair with the pumpkin filling. Repeat with remaining eclairs.
- In a small saucepan over medium high heat melt the butter and brown sugar.
- Once it starts to bubble pour into a medium sized bowl.
- Whisk in the powdered sugar and water. If the consistency is too thick, whisk in more water 1 tsp at a time. If the consistency is too thin, whisk in more powdered sugar 1 TBSP at a time.
- Dip the top of each eclair in the caramel glaze and place on a serving platter.
- Serve immediately or refrigerate until ready serve.