I’m not really ready to say goodbye to the warm weather, our days at the pool, and my baby’s days of wearing just a onesie. But I’m liking the idea of fall, apples and cinnamon, hay rides and hot cocoa, and lots and lots of pumpkin.
I got the pumpkin party started over the weekend and it looked a little like this….
A big, puffy eclair shell filled with a pumpkin-cream cheese pudding, topped with cool whip (or homemade whipped cream if you want to go the extra mile.)
This Pumpkin Eclair Cake is kind of similar to my Pumpkin Lust Cake (which is, theeeee most popular recipe on this blog!) So if you like that I’m pretty sure you’ll love this.
It’s a fall twist on my Chocolate Eclair Cake-which is a long-time family favorite–my mom’s been making it for years!
Hungry for fall yet?
Pumpkin Eclair Cake
2014-10-31 09:21:27
Ingredients
- 1/2 cup butter
- 1 cup water
- 1 cup flour
- 4 eggs
- 1 large (5.1 oz) box Vanilla Instant pudding
- 2 1/2 cups milk
- 1 (15 oz) can pure pumpkin
- 2 tsp pumpkin pie spice
- 8 oz cream cheese, room temp
- 1(8oz) container Cool Whip (or fresh whipped cream)
- Chocolate syrup
For the eclair shell
- Melt butter and water in a medium saucepan over medium-high heat and bring to a boil. Remove from heat and stir in flour until there are no lumps. Add one egg at a time, stirring until each is completely mixed in.
- Lightly grease a 9x13 inch cake pan (including the sides). Spread dough evenly throughout the pan and up the sides. You want to make sure there are no big holes.
- Bake at 350 for 25-35 minutes or until big and puffy and lightly golden brown. Cover with a towel and let cool completely.
Pumpkin Pudding Filling
- Make pudding following box directions using 2 1/2 cups milk (instead of 3). Whisk in canned pumpkin and pumpkin pie spice until smooth.
- In a stand mixer (or using a hand mixer) beat the cream cheese until there are no lumps (make sure the cream cheese is room temp and soft). Slowly beat in pumpkin pudding to the cream cheese (about a half cup at a time).
- When the eclair shell has cooled completely, press down any large bubbles and fill the shell with the pumpkin-pudding filling.
- Spread cool whip over the top and refrigerate 1-2 hours until chilled. Serve with a drizzle of chocolate syrup.
Kristy Denney https://boysahoy.com/
I’ve never tried to make one of those puffy eclair shells, but you make it look so easy! We heart pumpkin year round in this house! I host a new Wednesday link party if you’d like to share:
http://www.millerfamilyorganizer.blogspot.com/2012/09/show-share-wednesday-4-giveaway-time.html
I was hoping that’s what this was. Looks so good.
A gorgeous cake Kristy! pudding, cream cheese, chocolate syrup, and pumpkin… a few of my very favorites! This cake would disappear in my house. 🙂
Holy cow that’s gorgeous!
Do you think I could make this the night before? Thanks! 🙂
Yes!! We let ours sit in the fridge several days and it was still good!!
You forgot to put that you add the pumpkin pie spice when you add the pie filling to the pudding.
I made them and they turned out great. Big hit at the dinner party we attended.
Thanks I fixed the recipe!! Glad you liked it!!
I wonder if I could use puff pastry from the freezer?
I’m sure you could, but I haven’t tried it!