Pumpkin Cream Puffs

• FOR THE CREAM:
• 1 package (3.5 Oz) Pumpkin Spice Instant Pudding Mix
• 1 package (1 Oz) Vanilla Instant Pudding Mix
• 2 cups Heavy Cream
• 1/2 cups Fat-free Whipped Topping
• 1/4 cups Skim Milk
• 1/4 cups Canned Pumpkin Puree
• _____
• FOR THE PUFFS:
• 1 cup Water
• 1/2 cups Unsalted Butter
• 1 cup All-purpose Flour
• 1/4 teaspoons Salt
• 4 whole Eggs
• _____
• FOR THE TOPPING:
• 3/4 cups Powdered Sugar
• 2 teaspoons Pumpkin Pie Spice

1. Mix together pumpkin and vanilla instant pudding mixes, as well as the cream, Cool Whip, pumpkin and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F.
3. In a large pot, bring water and butter to a rolling boil. Remove from heat and stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
6. Sift the powdered sugar and pumpkin spice together. Dust puffs with powdered sugar and pumpkin pie spice (using sifter).

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Taken from tastykitchen.com/recipes/desserts/pumpkin-cream-puffs/ (may not work)