These Pumpkin Pie Cream Puffs may seem intimidating, but cream puffs are easy to make and beautiful to serve. There are some tricks to make it easier!

First, weigh all your ingredients. The secret to great choux (the pastry mix cream puffs are made of) is the right consistency, and flour is very easy to overmeasure. Timing is also important for this recipe, so have all your ingredients prepped and close at hand before you begin. You want to remove the choux from heat as soon as it looks like mashed potatoes. Don’t add the eggs until it’s cooled down a bit. Otherwise the eggs will cook! Add the eggs one at a time and are fully incorporated before you add the next one.

The dough is the perfect consistency when you can pull the spoon out and the dough drips into a “V” at the end of the spoon. Put the dough into a piping bag with a star tip for the fanciest kind of shape, or you can even just use a ziplock bag with the corner cut off to get a basic round shape. Lastly, toward the end of baking time, poke a tiny hole in each puff to allow steam to escape. This will keep them from collapsing when they cool.

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Pumpkin Pie Cream Puffs
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Pumpkin Pie Cream Puffs


  • ½ cup butter
  • ½ cup water
  • ½ cup milk
  • 1 cup flour
  • 4 eggs plus 1 egg for egg wash
  • ½ can Farmers Market Foods Pumpkin Pie Mix
  • 1/3 cup sweetened condensed milk
  • 1 egg
  • 1 teaspoon unflavored gelatin
  • ¼ cup water
  • 1 cup whipping cream
  • Powdered sugar for topping


  1. Preheat the oven to 400 degrees.
  2. In a medium saucepan over medium/high heat, melt the butter in the water and milk. Add in the flour and mix together with a spatula. Continue to cook down for 5 minutes. Take off the heat and let cool 10-15 minutes. With a hand mixer, mix the batter to release some steam and add in the eggs one at a time mixing well between additions.
  3. Mix the additional egg with 1 tablespoon water in a separate bowl.
  4. Scoop about 2 tablespoons of the choux into a lined baking sheet 2 inches apart. Brush each ball of dough gently with the egg wash.
  5. Bake in the 400 degree oven for 20 minutes then lower the heat to 350 degrees and continue to bake for another 10-15 minutes.
  6. Mix the unflavored gelatin with the cold water and set aside to bloom.
  7. In a medium saucepan over medium heat, cook the pumpkin pie mix, sweetened condensed milk and egg together, stirring continuously until thickened, about 5 minutes. Take off the heat and mix in the bloomed gelatin. Set aside to cool to room temperature.
  8. Whip the whipping cream into soft peaks. Do not over whip. Fold into the cooled whipping cream until smooth. Place into a piping bag with a filling attachment.
  9. Pipe the filling into the cream puffs and place into the fridge to set for 2 hours.
  10. Top with powdered sugar and serve cold.