Pumpkin-Spiced Profiteroles With Warm Cranberry Compote

Ingredients

• 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
• Warm cranberry compote
• Garnish: fresh mint sprigs

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  Preparation

  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 375° 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.