Pumpkin Custard Profiteroles with Caramel

Profiteroles are an airy choux pastry filled with decadent custard, light whipped cream, or ice cream. These pumpkin custard profiteroles are filled with the taste of pumpkin pie. Golden caramel drizzled over the top complements the spiced pumpkin filling. I used granulated sugar for a simple caramel sauce. Serve 2 to each guest at Thanksgiving, and they’ll forget traditional Thanksgiving dessert.

Pumpkin Custard Profiteroles with Caramel Recipe

{Adapted from Bon Appétit}

Caramel

1/2 cup granulated sugar

1/2 stick unsalted butter

1/3 cup heavy whipping cream

1/4 tsp. vanilla extract

1/4 tsp. salt

Pumpkin Custard

1 cup heavy whipping cream

3/4 cup canned pure pumpkin

1/2 tsp. ground allspice

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. salt

1/4 cup granulated sugar

3 large egg yolks

Profiteroles

1/2 cup water

1/2 cup whole milk

1 stick unsalted butter

1 1/2 tsps. granulated sugar

1/4 tsp. salt

1 cup all-purpose flour

4 large eggs

1 large egg yolk

Whipped cream, for topping

Chopped pecans, for topping

For the caramel sauce, melt butter and sugar over medium-high heat until it turns golden brown, about 12-15 minutes. If using a candy thermometer, it should reach 350°. Remove from heat. Whisk in cream {mixture will bubble vigorously}, vanilla, and salt. Reserve in bowl.

For the pumpkin custard, preheat oven to 325°F. In a saucepan, combine cream, pumpkin, spices, and salt over medium heat. Simmer for 5 minutes. Remove from heat. Whisk sugar and egg yolks in a separate bowl. Pour pumpkin mixture into egg yolk mixture in a thin stream and whisk to combine. Pour into 8x8x2 glass baking dish. Place dish in a high-sided baking pan. Place pan in oven, then fill with water {so you don’t have to carry it} about halfway up sides of custard dish. Cover with foil, and bake until custard is set but still creamy, about 1 hour 15 minutes. Cool, then cover and chill in refrigerator at least 4 hours.

For the profiteroles, preheat oven to 425°F. Bring water, milk, butter, sugar, and salt to boil in a saucepan over medium-high heat. Add flour. Whisk until it forms dough with a thin consistency. Transfer dough to bowl, and beat on medium speed until slightly cooled, about 2 minutes. Add 3 eggs and egg yolk, and beat until blended, about 1 minute. Spoon or pipe with pastry bag 16 dollops onto baking sheet lined with parchment. Beat remaining egg and brush dough. Bake 15 minutes. Reduce heat to 375°F, rotate pan, and bake until puffed and golden brown, about 20 minutes longer. Let cool completely.

To assemble, cut profiterole in half. Remove inside of bottom half. Spoon pumpkin custard onto bottom half. Close with top half. Spoon on whipped cream. Sprinkle with candied pecans. Drizzle with caramel sauce. Lick spoon. Serve. Makes 16.