Pumpkin custard Cream puff cake. I used splenda and sugar free cool whip so this is a diabetes-friendly recipe as well.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2/3 cup Pureed Pumpkin about 1/2 lb Fresh Pumpkin
- 2 Eggs beaten (for pumpkin cream)
- 1 cup Fat Free Milk for pumpkin cream
- 2 tablespoon Splenda for pumpkin cream
- 2 tablespoon All purpose flour strained (for pumpkin cream)
- 1/2 cup All purpose flour for puff pastry
- 1/4 cup Fat Free Milk for puff pastry
- 1/4 cup Water for puff pastry
- 4 tablespoon Butter for puff pastry
- 1 teaspoon Splenda for puff pastry
- 2 Eggs beaten (for puff pastry)
- 2 ounce Sugar Free Cool Whip thawed
1. Preheat the oven to 400 degrees F.
2. Make puff pastry. In a sauce pan, combine water and butter. Heat over medium heat. When it boils, turn off the heat and add flour. Mix well. Then add beaten eggs little by little. Mix well with spatula until smooth. Transfer to the pastry bag.
3. Place parchment paper on the baking pan. Pipe the pastry on the parchment paper making circle.(about 6 inch diameter) Bake for 10 minutes. After 10 minutes, reduce temperature to 350 degrees F and bake for another 15-18 minutes.
4. In the mean time, make pumpkin cream. In a sauce pan, combine pureed pumpkin, flour and sugar. Mix well. Add beaten eggs little by little and mix well. Then add milk little by little and mix well. Heat over medium low heat and cook stirring constantly until thickens.Let cool.
5. When the puff pastry is done and cool, slice into half crosswise. Spread cool whip on one of the puff pastry and spread pumpkin cream. Then put the other puff pastry on top. Put some pistachios and sprinkle splenda (optional) on top.