BUTTERSCOTCH PUMPKIN PUFFS

Butterscotch Pumpkin Puffs image

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 dessert. -Michelle Smith, Running Springs, California

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 5 dozen.

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.