PUMPKIN CREAM PUFFS

Pumpkin Cream Puffs image

Fill orange puff pastry with pumpkin filling for these Pumpkin Cream Puffs! You can make these Pumpkin Cream Puffs up to one month ahead of time.

Provided by My Food and Family

Categories Dairy

Time 2h

Yield 24 servings

Number Of Ingredients 9

Previous Next

Ingredients

2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
1/2 cup butter
1 cup water
1 Tbsp. sugar
1 cup flour
5 eggs
1/8 tsp. each red and yellow gel food coloring

Steps:

Heat oven to 425°F.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
Add eggs, 1 at a time, beating with mixer after each addition until well blended. Add food coloring; mix well. (If necessary, add more food coloring until dough is bright orange in color.)
Spoon dough into freezer-weight resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe dough into 24 (1-1/4-inch) mounds on baking sheet.
Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open oven door slightly. Let cream puffs stand in oven 15 min. Remove from oven. Transfer to wire rack; cool completely.
Use serrated knife to cut cream puffs horizontally in half; gently remove tops. Spoon pudding mixture into bottom halves of cream puffs, adding about 2 Tbsp. to each. Replace tops.

Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g