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Spiced Pumpkin Ice Cream Puffs

 Spiced Pumpkin Ice Cream Puffs
This extraordinary dessert showcases four homemade components: pumpkin ice cream, candy, cream puffs and a wine sauce. The effort is worthwhile...and all the elements have make-ahead aspects.—Richard Lasher, Stuarts Draft, Virginia
32 ServingsPrep: 50 min. + freezing Bake: 20 min./batch


  • 1-1/2 cups heavy whipping cream
  • 1 cup whole milk, divided
  • 1/2 cup sugar
  • 6 egg yolks
  • 1 can (15 ounces) solid-pack pumpkin
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup water
  • 6 tablespoons butter, cubed
  • 1/4 teaspoon salt
  • 4 eggs
  • SAUCE:
  • 3 cups dry red wine
  • 1/2 cup butter, cubed
  • 1/4 cup packed brown sugar

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Spiced Pumpkin Ice Cream Puffs (continued)

Ingredients (continued)

  • 1/4 cup orange juice
  • 1/4 cup honey
  • 5 fresh mint leaves
  • 4 whole cloves
  • 4-1/2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon minced fresh gingerroot
  • 1 cinnamon stick (3 inches)
  • 5 teaspoons cornstarch
  • 2 tablespoons water


  • In a large saucepan, heat cream and 1/2 cup milk to 175°; stir in
  • sugar until dissolved. Whisk a small amount of the hot mixture into
  • the egg yolks. Return all to the pan, whisking constantly. Cook and
  • stir over low heat until mixture reaches at least 160° and coats
  • the back of a metal spoon. Remove from the heat. Cool quickly by
  • placing pan in a bowl of ice water; stir for 2 minutes. Stir in the
  • pumpkin, vanilla, cinnamon, nutmeg and remaining milk. Press waxed
  • paper onto surface of custard. Refrigerate for several hours or
  • overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. When ice cream is frozen, transfer
  • to a freezer container; freeze for at least 2 hours before serving.
  • Meanwhile, in a heavy saucepan over medium-low heat, cook sugar
  • until melted, about 20 minutes. Do not stir. Reduce heat to low;
  • cook for 5 minutes or until syrup is golden brown, stirring
  • occasionally. Quickly pour onto an ungreased baking sheet; cool and
  • coarsely crush.
  • In a small bowl, combine the flour, cinnamon, ginger and nutmeg; set
  • aside. In a large saucepan, bring water, butter and salt to a boil.
  • Add flour mixture 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 rounded tablespoonfuls 3 in. apart onto greased baking
  • sheets. Bake at 400° for 20-25 minutes or until golden brown.
  • Remove to wire racks. Immediately split puffs open; remove tops and
  • set aside. Discard soft dough from inside. Cool puffs.
  • Meanwhile, in a large saucepan, combine the wine, brown sugar,
  • butter, honey, orange juice, mint, cloves, lemon juice, cinnamon,

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Spiced Pumpkin Ice Cream Puffs (continued)

Directions (continued)

  • gingerroot and cinnamon stick. Bring to a boil; cook until liquid is
  • reduced by half. Strain wine mixture, discarding cloves and cinnamon
  • stick. Return wine mixture to pan. Combine cornstarch and water
  • until smooth. Gradually stir into wine mixture. Bring to a boil;
  • cook and stir for 2 minutes or until thickened.
  • To serve, scoop ice cream into cream puffs; replace tops. Drizzle
  • with sauce and sprinkle with candy pieces. Yield: 32 cream puffs.
Nutritional Facts: 1 serving equals 187 calories, 11 g fat (6 g saturated fat), 94 mg cholesterol, 74 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.