Cream Puff Ghosts

Ingredients

• 0.7 cup brown sugar packed
• 0.7 cup brown sugar packed
• 6 tablespoons butter 
• 9 servings chocolate chips black miniature
• 9 servings powdered sugar 
• 4  eggs 
• 1 cup flour all-purpose
• 2 envelopes gelatin powder unflavored
• 1 cup cup heavy whipping cream 
• 1 cup milk 
• 0.5 cup orange juice cold
• 1.5 teaspoons pumpkin pie spice 
• 0.3 teaspoon salt 
• 15 ounces pumpkin puree canned
• 1 teaspoon sugar 
• 0.8 cup water 

Equipment

• baking sheet
• sauce pan
• oven
• knife

Directions

1. In a saucepan, bring the water, butter, sugar and salt to a boil.
2. Add flour all at once and stir until a smooth ball forms.
3. Remove from the heat; let stand for 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Continue beating until mixture is smooth and shiny. Drop by 1/3 cupfuls 3 in. apart onto ungreased baking sheets; spread into 4-in. x 3-in. ovals. Using a knife coated with cooking spray, make a wavy edge at the bottom of the ghost as shown in photo below left.
6. Bake at 400° for 30-35 minutes or until golden brown.
7. Remove to wire racks to cool.
8. Meanwhile, in a saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Stir in the milk and brown sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Stir in pumpkin and pumpkin pie spice. Cover and refrigerate for 45-60 minutes or until thickened. Fold in whipped cream.
9. Split cream puffs in half; remove dough from inside. Set aside 1 to 2 tablespoons of filling for eyes. Spoon remaining filling into cream puffs; replace tops. Dust with confectioners' sugar.
10. Place two small dots of reserved filling on each ghost; top with jelly beans.
11. Serve immediately.