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Preheat the oven to 400 degrees.
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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.
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Mix the additional egg with 1 tablespoon water in a separate bowl.
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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.
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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.
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Mix the unflavored gelatin with the cold water and set aside to bloom.
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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.
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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.
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Pipe the filling into the cream puffs and place into the fridge to set for 2 hours.
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Top with powdered sugar and serve cold.