Cream Cheese Pumpkin Puffs
These bite-size puffs of pumpkin goodness have got a lot going for them, but pie-construction is not one of them. These could either be a quick appetizer or the easiest dessert ever!
Foto: The Food Charlatan — The Food CharlatanIngredients
- 1 package puff pastry cups (not shells, not sheets)
- 8 ounces cream cheese (softened)
- 1/3 cup pumpkin (canned, not pumpkin pie filling)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 g inger
- 1/8 teaspoon cloves
- 1/8 teaspoon salt
- 1/2 cup powdered sugar (+ 2 tablespoons )
- Pecan halves (to garnish)
Steps
Bake the pastry cups according to package directions. I followed the egg wash instructions, but you can totally skip that step.
Poke a hole in the center of each puff with the end of a wooden spoon and let cool.
Meanwhile, in large bowl or stand mixer beat together the cream cheese, pumpkin, cinnamon, nutmeg, ginger, cloves, salt, and powdered sugar.
Spoon the mixture into the cooled cups. Or you can pipe them in: I like to place a ziplock in a cup and spoon the filling into the cup. Then snip a corner and pipe (see photo).
Garnish with a pecan half, toasted if you have time.
These taste really good with cinnamon-sugar sprinkled on top!
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