Best 3 Spiced Pumpkin Ice Cream Puffs Recipes
Indulge in the symphony of autumn flavors with our delightful Spiced Pumpkin Ice Cream Puffs, a captivating dessert experience that blends the warmth of pumpkin spice with the refreshing coolness of ice cream. These irresistible puffs are crafted with a flaky pastry crust, filled with a luscious pumpkin ice cream, and topped with a sprinkling of cinnamon sugar, creating a harmonious balance of textures and flavors. Each bite is a celebration of the season, transporting you to a cozy fall afternoon, surrounded by the aroma of freshly baked goods and the vibrant hues of changing leaves.
Unleash your inner chef with our curated collection of recipes, carefully designed to guide you through the process of creating these delectable treats. From the flaky pastry dough to the velvety pumpkin ice cream, each step is explained with precision and clarity, ensuring success for bakers of all skill levels. Additionally, the article delves into the art of shaping and baking the puffs, providing valuable tips and techniques to achieve perfectly golden and airy pastries.
Embrace the versatility of this recipe by exploring our variations, including a gluten-free option for those with dietary restrictions. Discover the magic of incorporating different flavors into your ice cream filling, from classic vanilla to rich chocolate. Experiment with various toppings, such as a drizzle of caramel sauce or a garnish of chopped nuts, to create a dessert that reflects your unique taste preferences.
Prepare to be captivated by the irresistible charm of our Spiced Pumpkin Ice Cream Puffs, a dessert that embodies the essence of fall. With every bite, you'll be transported to a world of culinary delight, surrounded by the warmth and comfort of the season.
PUMPKIN CREAM PUFFS
Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.
Provided by CarolynWG
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
- Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
- To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
- Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
- Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g
GLUTEN-FREE PUMPKIN SPICE CREAM PUFFS
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
- For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.
HOMEMADE PUMPKIN ICE CREAM
Folks who favor the flavor of pumpkin really need to try this spiced ice cream. But be prepared to make more! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 quart.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 261 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- To make the perfect choux pastry, be sure to use equal parts butter and water, and bring the mixture to a boil before adding the flour. Stir constantly until the dough forms a ball and pulls away from the sides of the pan.
- Pipe the choux pastry into 1-inch balls onto a greased baking sheet. Bake in a preheated oven at 400°F for 20-25 minutes, or until golden brown and puffed.
- While the choux pastry is baking, make the pumpkin ice cream filling. In a medium bowl, whisk together the pumpkin puree, sugar, spices, and milk. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the pumpkin mixture until well combined.
- Once the choux pastry is cool, cut each puff in half and fill with the pumpkin ice cream filling. Serve immediately, or freeze for later.
Conclusion:
These spiced pumpkin ice cream puffs are a delicious and festive treat that are perfect for any occasion. The combination of the crisp choux pastry and the creamy pumpkin ice cream filling is irresistible. With just a few simple ingredients, you can make these delicious puffs at home. So what are you waiting for? Give this recipe a try today!
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