Sweet Pumpkin Filled Profiteroles With Cranberry Sauce To Make This Fall!

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Pumpkin filled profiteroles

With the fall season already in the air, we couldn’t resist to share some comfort food like these Pumpkin Filled Profiteroles with cranberry sauce!

A famous and sweet treat that can be found at Narcoossee’s in Disney’s Grand Floridian Resort for a limited time during the year. It features pumpkin profiteroles filled with pumpkin cream puff filling and topped with cranberry-blueberry sauce. They are delicious.

Related – Delicious Pumpkin Cupcakes To Make This Fall!

And now you can recreate them at home to bring them to a party or simply to have as a small dessert after your meal with this recipe from Disney Parks! Take a look:



Cream Puff Filling

  • 1 egg
  • 2 egg yolks
  • 1/4 cup of cornstarch
  • 1 1/3 cup of milk
  • 1/3 cup of sugar
  • 1 tsp of vanilla
  • 2 tbsp of butter
  • 1 (15oz) can of pure pumpkin
  • 3/4 cup of brown sugar
  • 2 1/2 tsp of cinnamon

Pumpkin Filled Profiteroles

  • 1 stick of butter
  • 1/4 cup of water
  • 1/4 cup of milk
  • 2/3 cup of all-purpose flour
  • 1/3 cup of high gluten flour
  • 1/2 tsp of salt
  • 4 eggs
  • 1/3 cup of powdered sugar

Cranberry-blueberry Sauce

  • 2 cups of fresh cranberries
  • 3/4 cup of water
  • 3/4 cup of sugar
  • 4 cups of fresh raspberries
  • 1 (16oz) jar of raspberry jam
  • 2 cups of fresh blueberries

Pumpkin filled profiteroles

Related – This Pumpkin Creme Brûlée Is The Perfect Fall Treat!


For cream puff filling:

  • Whisk egg, egg yolks, and cornstarch in small bowl. Set aside.
  • Combine milk, sugar, and vanilla in medium saucepan. Cook over medium heat for 6 minutes, until hot.
  • Slowly pour 1/3 of the hot milk mixture into egg mixture while whisking constantly.
  • Slowly pour egg mixture back into remaining hot milk. Cook over medium heat, whisking constantly, until it begins to boil.
  • Remove from heat and stir in butter.
  • Cool for 30 minutes, until room temperature.
  • Stir pumpkin, brown sugar, and cinnamon in medium bowl until combined. Gently fold into cooled milk mixture.
  • Refrigerate until ready to use.

For pumpkin filled profiteroles:

  • Preheat oven to 400F. Line two baking sheets with parchment paper or silicone baking mats.
  • Melt butter in large saucepan over medium hear. Add milk and water and bring to a boil.
  • Sift both flours and salt together. Add to milk mixture and stir until smooth.
  • Pour profiterole dough into the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed for 1-2 minutes, until there is no steam. Reduce speed to low and add eggs slowly, one at a time.
  • Pour into a piping bag with a round opening. Pipe into 1-1/2 inch circles.
  • Bake for 15 minutes, until browned.
  • Cool for 30 minutes.
  • Place cream puff filling in piping bag fitted with a 1/4 inch round tip. Fill each profiterole with cream puff filling. Dust with powdered sugar.

For cranberry-blueberry sauce:

  • Place cranberries, water and sugar in medium saucepan and cook over medium heat until cranberries begin to burst. Remove from heat and drain water.
  • Puree raspberries in blender. Run through sieve to remove seeds.
  • Stir pureed raspberries and raspberry jam until combined. Pour into medium saucepan.
  • Add blueberries and cook over medium heat until warm. Gently fold in cranberries.
  • Keep warm until ready to serve.

To serve pumpkin filled profiteroles:

  • Place 3 profiteroles in the bottom of a bowl.
  • Pour 1/2 cup of cranberry-blueberry sauce on top of profiteroles and top with 1 more profiterole.
  • Repeat with remaining pumpkin filled profiteroles.


Credit: Disney Parks


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Former Walt Disney World Cast Member (Tomorrowland attractions and Guest Relations) Disney is my biggest passion, i love fashion and photography so if are looking for the latest Disney Style trends im your girl!..Instagram: @ana_leal
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