Butterscotch Pumpkin Puffs |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 60 |
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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. 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 king arthur unbleached all-purpose flour |
6 eggs |
1/3 cup confectioners' sugar |
1/3 cup semisweet chocolate chips, melted |
Directions:
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.
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