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Cream Puff Ghosts

 Cream Puff Ghosts
Don't get spooked by these spirited Halloween characters. The cream puff ghosts aren't difficult to make. I form basic cream puff batter into cute little phantoms. —Dixie Terry, Goreville, Illinois
9 ServingsPrep: 30 min. Bake: 30 min. + chilling

Ingredients

  • 3/4 cup water
  • 6 tablespoons butter
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
  • PUMPKIN FILLING:
  • 2 envelopes unflavored gelatin
  • 1/2 cup cold orange juice
  • 1 cup milk
  • 2/3 cup packed brown sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 cup heavy whipping cream, whipped
  • Confectioners' sugar
  • Miniature black jelly beans or chocolate chips

Directions

  • In a saucepan, bring the water, butter, sugar and salt to a boil.
  • Add flour all at once and stir until a smooth ball forms. Remove
  • from the heat; let stand for 5 minutes. Add eggs, one at a time,
  • beating well after each addition.
  • Continue beating until mixture is smooth and shiny. Drop by 1/3
  • cupfuls 3 in. apart onto ungreased baking sheets; spread into 4-in.
  • x 3-in. ovals. Using a knife coated with cooking spray, make a wavy

2 of 2

Cream Puff Ghosts (continued)

Directions (continued)

  • edge at the bottom of the ghost as shown in photo below left. Bake
  • at 400° for 30-35 minutes or until golden brown. Remove to wire
  • racks to cool.
  • Meanwhile, in a saucepan, sprinkle gelatin over orange juice; let
  • stand for 1 minute. Stir in the milk and brown sugar; cook and stir
  • over low heat until gelatin and sugar are completely dissolved. Stir
  • in pumpkin and pumpkin pie spice. Cover and refrigerate for 45-60
  • minutes or until thickened. Fold in whipped cream.
  • Split cream puffs in half; remove dough from inside. Set aside 1 to 2
  • tablespoons of filling for eyes. Spoon remaining filling into cream
  • puffs; replace tops. Dust with confectioners' sugar. Place two small
  • dots of reserved filling on each ghost; top with jelly beans. Serve
  • immediately. Yield: 9 cream puffs.
Nutritional Facts: 1 serving (1 each) equals 378 calories, 21 g fat (12 g saturated fat), 155 mg cholesterol, 209 mg sodium, 41 g carbohydrate, 2 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.