Cream Puff with Pumpkin Filling
Basic Cream Puff recipe:
1/2 cup butter
1 cup water
1 cup flour
1/4 teaspoon salt
1 teaspoon sugar
Melt butter in boiling water; add flour, salt and sugar, cook until stiff and won’t fall apart. Add 4 eggs (at room temperature) one at a time. Beat each egg until smooth. Cool in refrigerator for 1 hour.
Drop by spoonful on lightly greased cookie sheet.
Bake at 450 degrees for 15 minutes, then at 325 degrees for 25 minutes. Let cool.
Meanwhile, mix the pumpkin filling.
Pumpkin Filling:
5 heaping tablespoons flour
1 cup milk, cooked until thick, then cooled
Then add:
1 cup sugar or sweetener
1/2 cup butter or shortening
1-1/2 teaspoons vanilla
2 cups solid packed pumpkin
Fold all ingredients and fill cream puffs.
Note: To fill cream puffs, either use a piping bag or plastic (small) bag. For plastic bag, snip off a small corner and insert into puff. Squeeze. They are fun to make and not real hard.