Pumpkin Pie Éclair Recipes

PERFECT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
• Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

PUMPKIN PIE ÉCLAIR

Steps:

• Preheat the oven to 320 degrees F. Line a sheet tray with parchment paper.
• Combine the water, milk, butter, sugar, and salt in a large pot and bring to a full boil. With a wooden spoon, quickly stir in all of the flour and cook on medium heat for 5 minutes. Transfer the mix to a standing mixer fitted with paddle attachment. Set to medium speed, and add half of the eggs. Mix for 3 minutes, then add remaining eggs. Using a pastry bag fitted with a small round tip, pipe 4-inch tubes of choux onto the prepared sheet tray. Bake for about 30 minutes. Once cool, store in the refrigerator until ready to use.
• Combine the milk and sugar and bring to a boil. Meanwhile, whisk the egg, yolks, and cornstarch until smooth. Once milk comes to boil, slowly temper into the egg mixture. Return to the pot, add the pumpkin purée, and cook over medium heat until very thick. Remove from the pot, cover directly with plastic wrap and let cool in refrigerator.
• Combine ¾ cup of the water and the gelatin powder and let hydrate. Combine the remaining 1¼ cup water with the sugar and glucose, and heat to 205 degrees F. Add the condensed milk, then stir in the gelatin. Remove from the heat and add the chocolate and some food coloring, and combine well with a hand blender or a whisk. Let cool to room temperature.
• Poke three small holes on the underside of the éclair. Transfer the pastry cream to a pastry bag fitted with a small round tip and fill each hole to maximum capacity. Return to refrigerator and let rest for one hour. Fifteen minutes prior to glazing, place the éclairs in freezer to help in the glazing process. Dip each éclair into glaze, holding it from the underside and place onto a parchment lined tray. Garnish with graham crackers and pomegranate.

PUMPKIN ÉCLAIR 'CAKE'

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and spice; mix well. Let stand 5 min.
• Meanwhile, cover bottom of 13x9-inch pan with 9 crackers, breaking as necessary to form even layer.
• Add 2 cups COOL WHIP to pudding; whisk just until blended. Spread half the pudding mixture over crackers in pan; cover with half of the remaining crackers. Repeat layers of pudding and crackers. Refrigerate 3 hours.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

SUGAR FREE PUMPKIN PIE

Steps:

• Pre-heat oven to 425 degrees.
• Combine ingredients.
• Pour into pie crust.
• Bake 15 minute at 425.
• Reduce heat to 350 degrees and bake 45 minutes.
• Cool and garnish with whipped cream.