Make Cream Puffs
Preheat the oven to 400. Line baking sheets with parchment paper
In a medium heavy saucepan bring butter, salt, sugar, milk and water to a boil
Remove from heat and add flour all at once stirring vigorously, return to low heat and keep stirring until a ball forms. Remove from heat and cool 5 minuted
Beat in eggs 0ne at a time, then vanilla then beat until glossy about1 to 2 minutes
Drop heaping rounded tabkespoons 2 inches apart on prepared pans. Smooth tops with a damp finger.
Bake 20 to 23 minutes until golden and dry looking. They should sound hollow when tapped. Cool completely on a wire rack
Make Pumpkin Spice Cream Filling
Beat cream in a large bowl until it holds soft peaks, it will be be beaten more with the pudding
In a seperate bowl whisk pudding mix and vanilla with milk, working very quickly pour into whipped cream and beat to blend and form a light cream that holds its shape
Add pumpkin spice
And mix well
Fill Cream Puffs
Make a slit in the top of each cream puff and pipe or carefully spoon pumpkin cream filling to fill each cream puff. Refrigerate about 1 hour before glazing
Make White Chocolaye Glaze
Heat cream in the microwave just until hot but not boiling, pour over chopped white chocolate and stir smooth.
Spoon white chocolaye glaze over cream puffs
Garnish with sprinkles while chocolate is wet. Add a sprinkle of pumpkin pie spice. Refrigerate to set chocolate. Keep refrigerated
