Pumpkin Éclair Cake Recipes

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and spice; mix well. Let stand 5 min.
• Meanwhile, cover bottom of 13x9-inch pan with 9 crackers, breaking as necessary to form even layer.
• Add 2 cups COOL WHIP to pudding; whisk just until blended. Spread half the pudding mixture over crackers in pan; cover with half of the remaining crackers. Repeat layers of pudding and crackers. Refrigerate 3 hours.
• Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; mix well. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with 10 graham squares, overlapping as needed to form even layer.
• Add 2-1/2 cups COOL WHIP to pudding mixture; whisk just until blended. Spread half the pudding mixture over graham squares in pan; cover with half the remaining graham squares. Repeat layers of pudding mixture and graham squares. Refrigerate 3 hours.
• Microwave remaining COOL WHIP with chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended when stirred; spread over dessert. Refrigerate 15 min.

Steps:

• Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
• Pipe out the éclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each éclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the éclairs cool completely on the baking sheets before filling.
• To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream.
• Cut each cooled éclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet.
• In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you'd like with a few drops of food coloring, if desired. Carefully dip the top of each éclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving.