Pumpkin Puffs

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Puff pastries may be one of my favorite breads.

They are fluffy, buttery and crispy; a perfect standalone treat or if done right, a brilliant vessel with which to serve savory or sweet ingredients.

Since it is October, and Market Street is celebrating all things pumpkin, why not combine pumpkin and puff pastries? More than likely this lovely combination will come in handy when the invitations to fall gatherings start arriving.

Recently I wanted to bake something similar to pumpkin pie for a get together with my friends, but I didn't exactly want pie. It was a confusing craving to tackle.

While wandering the aisles of Market Street to remedy this situation I found myself in the freezer section staring at all of the puff pastry options.

I zeroed in on puff pastry shells. Not to be confused with a tart shell, this is in fact a puff pastry that when baked it pops up and the tops are removable to expose an empty interior.

Eureka! Market Street had once again offered me exactly what my culinary heart desired.

This little puff pastry shell was the perfect partner for my spin on pumpkin pie. Not only will it satisfy that pumpkin pie craving, but it will also fulfill my goal of being a bit of a pumpkin pie non-traditionalist.

Another benefit of this darling of a treat, is that Pumpkin Puffs are quick to make (and make-ahead friendly).

Pop the frozen puff pastry shells into the oven and meanwhile, heat up a spiced pumpkin filling. After about 15 minutes of cook time for both, they are ready to be removed from heat to cool.

Now, the next step is as easy as pie.

Fill the puff pastry with the pumpkin pie filling and top with whipped cream and cinnamon sugar. 20 minutes total and you’ve just won the prize for best pumpkin dessert of the season. Serve these Pumpkin Puffs warm, at room temperature or even chilled the next day.

So go ahead and reply to the next fall celebration get-together. You’re bringing the pumpkin dessert that everyone is going to love.

Pumpkin Puffs

Serves 12

Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.

Ingredients

2 15 ounce cans of pumpkin puree

pinch of ground ginger

pinch of nutmeg

1/4 teaspoon cloves

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons half and half

1 tablespoon unsalted butter

1/2 cup sugar

3/4 cup brown sugar

2 boxes frozen puff pastry shells

whipped cream (see below recipe)

cinnamon sugar (see below for recipe)

Directions

1. Bake the puff pastries according to the directions on the back of the box. Once baked, remove from the oven and let cool on a wire rack for 5 minutes.

2. In a medium sauce pan combine the remaining ingredients and cook over medium-low heat for 15-20 minutes. Stir occasionally to prevent browning.

3. Spoon in the spiced pumpkin filling into the puff pastries. Top with whipped cream and cinnamon sugar. Serve warm, at room temperature or chilled the next day.

For the Whipped Cream

Author note: This recipe is easily halved if you’re making Pumpkin Puffs for a smaller crowd. Feel free to use store bought whipped cream and cinnamon sugar if time is limited.

Ingredients

1 cup cream

1/2 cup crème fraiche

3 teaspoons sugar

2 teaspoons vanilla extract

Directions

1. Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes.

2. Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl.

3. With a whipping attachment, whip the cream mixture on medium until peaks form.

4. Place in an airtight container and keep in the fridge until ready to use.

For the Cinnamon Sugar

Ingredients

3/4 cup sugar

1 1/4 teaspoon ground cinnamon

1 cinnamon stick (optional)

Directions

1. Place the sugar and cinnamon into a bowl. Stir to combine.

2. Place the cinnamon stick into the cinnamon sugar. Store in an airtight container.