Pumpkin Cream Puffs

Preheat the oven to 425 degrees F (220 degrees C).

Place butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in flour and beat vigorously until mixture forms a ball. Place dough ball in a mixing bowl, and beat in eggs, one at a time, adding the next egg when the last one has been fully incorporated.

Drop dough by tablespoons onto an ungreased baking sheet, and bake until puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut cream puffs horizontally with a serrated knife.

To make filling, place cream in the work bowl of an electric mixer, and whip until it begins to thicken, about 1 minute. Gradually add confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until cream forms soft peaks, about 3 minutes.

Use a rubber spatula or wire whisk to fold 1/3 of pumpkin purée into whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add remaining pumpkin purée, folding just until incorporated.

Spoon about 2 tablespoons of pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.