Butterscotch Pumpkin Puffs Recipe

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Butterscotch Pumpkin Puffs Recipe
Butterscotch Pumpkin Puffs Recipe photo by Taste of Home
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Butterscotch Pumpkin Puffs Recipe

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4 1 1
Publisher Photo
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.
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 35 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Butterscotch Pumpkin Puffs in Country Woman Christmas Annual 1997, p40

Nutritional Facts

1 each: 60 calories, 3g fat (2g saturated fat), 29mg cholesterol, 80mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. 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 in. apart onto greased baking sheets.
  3. 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.
Originally published as Butterscotch Pumpkin Puffs in Country Woman Christmas Annual 1997, p40

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new to this User ID: 6988965 20654
Reviewed Nov. 22, 2012

"I made this yesterday for our church,,it was a big hit,,I added more flour the second time I made it and made my puffs bigger,,great recipe"

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