Ingredients
2 packages (3.4 ounces each) instant butterscotch pudding mix1 can (12 ounces) evaporated milk1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1 cup canned pumpkin1 cup whipped topping, optionalCREAM PUFFS:1-1/2 cups water3/4 cup butter, cubed1/2 teaspoon salt1-1/2 cups all-purpose flour6 eggs1/3 cup confectioners’ sugar1/3 cup semisweet chocolate chips, melted
Preparation
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, 1 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.
