Cream Puff Ghosts Recipe
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Cream Puff Ghosts

6 tablespoons butter (no substitutes)

1 teaspoon sugar

1/4 teaspoon salt

1 cup all-purpose flour

1 cup water

4 eggs

PUMPKIN FILLING:

2 envelopes unflavored gelatin

1/2 cup cold orange juice

1 cup milk

2/3 cup packed brown sugar

1 can (15 ounces) solid-pack pumpkin

1-1/2 teaspoons pumpkin pie spice

1 cup whipping cream, whipped

Confectioners' sugar

Miniature black jelly beans or chocolate chips

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 4-in. x 3-in. ovals. Using a knife coated with nonstick 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 to 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.

Yield: 9 cream puffs.

 

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