Jack-o'Lantern Cream Puffs

Jack-o'-Lantern Cream Puffs
1/2 cup water
1/4 cup butter, cubed
1 Tbs. sugar
1/2 cup all-purpose flour
1/2 tsp. pumpkin pie spice
2 eggs
FILLING:
4 oz. cream cheese, softened
1/2 cup canned pumpkin
2 Tbs. sugar
1/2 tsp. pumpkin pie spice
3/4 cup whipped topping
FROSTING:
1/2 cup powdered sugar
2 tsp. butter, softened
1/4 tsp. vanilla extract
1 to 2 teaspoons milk
Green and orange food coloring
1 Tbs. baking cocoa
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In a small saucepan, bring the water, butter and sugar to a boil. Combine flour and pie spice; add to water mixture all at once and stir until smooth ball forms. Remove form the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Drop 12 rounded tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.

For filling, in a small bowl, beat the cream cheese, pumpkin, sugar and pie spice until smooth. Pipe into cream puffs. Top each with 1 tablespoon whipped topping; replace tops.

For frosting, in a small bowl, combine the powdered sugar, butter, vanilla and enough milk to achieve desired consistency. Tint 1 tablespoon frosting green and 2 teaspoons orange; set aside. Stir cocoa into the remaining frosting. Pipe jack-o'-lantern faces with orange and chocolate frosting. Pipe stems with green frosting.