Pumpkin Pie Eclairs
"These éclairs are filled with a delicious no-bake pumpkin pie filling and then topped with crushed up pie crust pieces to really give them that delicious pumpkin pie taste!"
photo by Jonathan Melendez
- Ready In:
- 1hr 15mins
- Ingredients:
- 21
- Yields:
-
18 eclairs
ingredients
-
Choux
- 1 cup water
- 1⁄2 cup unsalted butter, cubed
- 1⁄2 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon pumpkin pie spice
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg, whisked with a splash of water
-
Filling
- 4 ounces cream cheese, softened
- 1⁄2 cup pumpkin puree
- 1⁄2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 1⁄2 cups fresh whipped cream or 1 1/2 cups frozen whipped topping, thawed
-
Topping
- 2 cups powdered sugar
- 1 tablespoon unsalted butter, softened
- 1⁄2 teaspoon vanilla extract
- 1 pinch salt
- 2 -4 tablespoons whole milk or 2 -4 tablespoons heavy cream
- food coloring, of your choice
- 1 store-bought pie crust, baked, cooled and crumbled
directions
- Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
- Pipe out the éclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each éclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the éclairs cool completely on the baking sheets before filling.
- To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream.
- Cut each cooled éclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet.
- In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you’d like with a few drops of food coloring, if desired. Carefully dip the top of each éclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving.
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RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
