Pumpkin-Spiced Profiteroles With Warm Cranberry Compote

• 1 cup water
• 1/2 cup butter or margarine, cut up
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 3 large eggs
• 1 quart vanilla bean ice cream
• 1/2 cup sifted powdered sugar
• Garnish: fresh mint sprigs

1. Bring first 4 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to low.
2. Stir in flour and pumpkin pie spice, beating with a wooden spoon 1 1/2 to 2 minutes or until mixture leaves sides of pan. Remove from heat, and cool slightly.
3. Add eggs, 1 at a time, beating until smooth after each addition.
4. Line 2 large baking sheets with parchment paper.
5. Spoon batter into a decorating bag fitted with a #4 star tip; pipe 24 (1 1/2-inch) mounds, 2 inches apart, onto baking sheets.
6. Bake at 375u0b0 for 30 minutes or until puffed and golden. Transfer to wire racks to cool.
7. Cut tops from puffs, and fill with a scoop of ice cream. Replace tops; dust with powdered sugar. Spoon Warm Cranberry Compote onto individual serving dishes; top with puffs, and garnish, if desired.

water, butter, vanilla, salt, flour, pumpkin pie spice, eggs, vanilla bean ice, powdered sugar, mint sprigs

Taken from www.myrecipes.com/recipe/pumpkin-spiced-profiteroles-with-warm-cranberry-compote (may not work)