Cream Puff Ghosts

Name: Cream Puff Ghosts
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 9 cream puffs.
Ingredients: 3/4 cup water; 6 tablespoons butter; 1 teaspoon sugar; 1/4 teaspoon salt; 1 cup all-purpose flour; 4 large eggs; PUMPKIN FILLING:; 2 envelopes unflavored gelatin; 1/2 cup cold orange juice; 1 cup whole 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

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

Ingredients

3/4 cup water
6 tablespoons butter
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
PUMPKIN FILLING:
2 envelopes unflavored gelatin
1/2 cup cold orange juice
1 cup whole 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 4x3-in. ovals. Using a knife coated with cooking spray, make a wavy 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 1-2 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.