1. Preheat oven to 400°F. Lightly grease a large baking sheet or line with parchment paper. In a small bowl combine flour and pumpkin pie spice.

2. In a medium saucepan combine the water, pumpkin, butter, and salt. Bring to boiling. Immediately add flour mixture all at once, stirring vigorously. Cook and stir until mixture pulls away from the sides of the saucepan and forms a ball. Remove from heat; cool 10 minutes. Add eggs, one at a time, stirring well after each addition.

3. Drop twelve 3-Tbsp. portions of dough onto prepared baking sheet. Bake 30 to 35 minutes or until golden and firm. Transfer to a wire rack; let cool.

4. To serve, cut tops from cream puffs; remove soft dough from inside. Add a scoop of No-Churn Pumpkin Ice Cream to each puff bottom. Add puff tops. Spoon about 1 Tbsp. of fudge topping over filled cream puffs. Dust with powdered sugar. Serve immediately.

No-Churn Pumpkin Ice Cream

1. In an extra-large bowl stir together first three ingredients (through 1 Tbsp. pumpkin pie spice). In a chilled large bowl beat cream and vanilla with a mixer on medium-high until soft peaks form (tips curl). Fold whipped cream into pumpkin mixture. Spread half of the cream mixture in a 3-qt. rectangular baking dish. Spoon mounds of marshmallow crème over mixture in dish. Sift 1 tsp. pumpkin pie spice (if using) over marshmallow mounds. Top with remaining cream mixture.

2. Cover with foil and freeze at least 8 hours or overnight until firm.

To make ahead

Prepare, bake, cool, and split puffs as directed. Layer puff tops and bottoms between sheets of waxed paper in an airtight container. Freeze up to 3 months. To serve, preheat oven to 350°F. Arrange frozen puff tops and bottoms on a baking sheet. Bake 7 minutes. Transfer to a wire rack; cool. Fill with ice cream as directed in Step 4.

To store

For longer storage, transfer ice cream to freezer containers. Cover and freeze up to 1 month.