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Butterscotch Pumpkin Puffs

 Butterscotch Pumpkin Puffs
Yummy things come in these little pudding-rich "packages". The puffs can be made and frozen in advance, then filled before serving for a time-saving yuletide dessert.
60 ServingsPrep: 35 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 2 packages (3.4 ounces each) instant butterscotch pudding mix
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup canned pumpkin
  • 1 cup whipped topping, optional
  • CREAM PUFFS:
  • 1-1/2 cups water
  • 3/4 cup butter, cubed
  • 1/2 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 6 eggs
  • 1/3 cup confectioners' sugar
  • 1/3 cup semisweet chocolate chips, melted

Directions

  • In a bowl, combine pudding mix, milk and spices; beat on medium speed
  • for 30 seconds. Blend in pumpkin and whipped topping if desired.
  • Refrigerate for 1 hour or overnight.
  • In a medium saucepan, combine water, butter and salt; bring to a
  • boil. Reduce heat to low; add flour all at once and stir until a
  • smooth ball forms. Remove from the heat; add eggs, one at a time,
  • beating well after each addition with an electric mixer. Continue
  • beating until mixture is smooth and shiny. Drop by tablespoonfuls 2

2 of 2

Butterscotch Pumpkin Puffs (continued)

Directions (continued)

  • in. apart onto greased baking sheets.
  • Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25
  • minutes longer or until golden brown. Remove from the oven; turn
  • oven off. Cut a slit halfway through each puff and return to the
  • oven for 30 minutes with the oven door open. Cool on a wire rack.
  • Just before serving, spoon about 1 tablespoon filling into each
  • puff. Dust with confectioners' sugar and drizzle with melted
  • chocolate. Yield: 5 dozen.
Nutritional Facts: 1 serving (1 each) equals 60 calories, 3 g fat (2 g saturated fat), 29 mg cholesterol, 80 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.