Ingredients
3/4 cup water6 tablespoons butter1 teaspoon sugar1/4 teaspoon salt1 cup all-purpose flour4 large eggsPUMPKIN FILLING:2 envelopes unflavored gelatin1/2 cup cold orange juice1 cup whole milk2/3 cup packed brown sugar1 can (15 ounces) solid-pack pumpkin1-1/2 teaspoons pumpkin pie spice1 cup heavy whipping cream, whippedConfectioners’ sugarMiniature black jelly beans or chocolate chips
Preparation
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.
