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1
Special equipment: parchment paper; a 1 1/2-inch ice cream scoop
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2
For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
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3
For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
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4
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
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5
In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water.
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6
Increase the heat to medium-high and bring to a boil.
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7
Reduce the heat to low and gradually whisk in the flour mixture.
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8
Using a wooden spoon, stir the dough until a ball forms, about 3 minutes.
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9
Transfer the dough to a food processor and pulse about 20 times to cool.
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10
With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms.
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11
Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes.
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12
Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
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13
For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form.
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14
Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form.
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15
Fold in the pumpkin puree.
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16
Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms.
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17
Set the tops in place and dust with confectioners' sugar.
