Whip winter squash puree into a creamy filling and pipe direct into the heart of a cracking seasonal pudding
At this time of year, I aim to get as much pumpkin as I can into my meals, including desserts. If I’ve been organised, I’ll roast and puree some from scratch, but I seem always to have at least one tin of pumpkin puree to hand, which I can use quickly in anything from pumpkin pies to cookies and muffins. Here, it’s whipped into cream with some spices, then piped into crackly puffs of choux for a chic, autumnal dessert.
