Pumpkin-Filled Cream Puffs With Maple-Caramel Sauce

Got this in my BH&G daily recipe e-mail. I want to try this for Thanksgiving!

• Ready In: 1 hr 35 mins
• Serves: 8
• Yields: 8 Cream Puffs

Ingredients

• Cream Puffs

• 3⁄4 cup water
• 1⁄3 cup butter
• 2  teaspoons sugar
• 1⁄8 teaspoon salt
• 3⁄4 cup all-purpose flour
• 3  eggs
• 1⁄2 cup  coarsely chopped pecans, toasted

• Pumpkin Mousse Filling

• 1  cup  whipping cream
• 3  tablespoons sugar
• 1  teaspoon pumpkin pie spice
• 1  cup canned pumpkin

• Maple-Caramel Sauce

• 1⁄2 cup  packed brown sugar
• 1  tablespoon cornstarch
•  stir in 1/3 cup half-and-half or   light cream
• 1⁄4 cup water
• 2  tablespoons pure maple syrup
• 1  tablespoon butter
• 1⁄2 teaspoon vanilla

Directions

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
2. To make the Cream Puffs: In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time beating well with a wooden spoon after each addition.
3. Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
4. To make the Pumpkin Mousse Filling: using a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
5. To make the Maple-Caramel sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter.
6. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla.
7. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans.
8. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Cover and chill for up to 3 days or freeze for up to 3 months.