Photo: Charles Walton; Styling: Leslie Byars Simpson
How to Make It
Step 1
Bring first 4 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to low.
Step 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.
Step 3
Add eggs, 1 at a time, beating until smooth after each addition.
Step 4
Line 2 large baking sheets with parchment paper.
Step 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.
Step 6
Bake at 375° for 30 minutes or until puffed and golden. Transfer to wire racks to cool.
Step 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.
Charleston Place Hotel, Charleston, South Carolina
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