To make the pastry shells, first combine water, butter, salt, and sugar in a medium-sized saucepan and bring to a boil over medium-high heat. Remove the pan from the heat.

Add the flour to the pan and beat until everything comes together. Put the pan back on the heat and beat vigorously until everything is off the sides of the pan and a ball forms. The cream puff dough will lump together and there will begin to be a film on the bottom of the pan.

Next, transfer mixture into the bowl of a stand mixer and beat until it breaks up a little. Add the eggs one at a time into the dough, and beat until it all comes together. It might seem like it is not going to come back together, but keep mixing, and it will. Once all the eggs are added and the dough has come together, transfer it into a piping bag -or just a ziplock bag with the corner cut off.

Line a baking sheet with parchment paper -or spray with cooking spray. Pipe drops onto the baking sheet. Moisten your finger with water to smooth out the peaks on top.

Bake in a preheated 425 degrees F oven for 15 to 20 minutes. They will be golden brown and puffed when they're ready. Let cool on a wire rack before serving.

To make the Pumpkin Pastry Cream whisk together whipping cream, pumpkin puree, cinnamon, ginger and cloves in a medium saucepan. Bring to a simmer over medium heat.

Next, in a medium bowl, whisk together egg yolks with sugar and salt, then whisk in cornstarch until mixture becomes pale yellow and thick.

Slowly whisk about half of the hot cream into the egg mixture to temper, then return the yolk/cream mixture back to the saucepan and cook until thick and glossy.

Remove from heat and whisk in butter and vanilla. Transfer to a small bowl and press plastic wrap flush to the surface. Chill in the refrigerator until ready to serv.

For the caramel sauce, mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently until thicker.

Add vanilla and cook another minute to thicken further.

To serve, slice each cream puff in half and fill with 1 tablespoon of creamy pumpkin filling, and 1 tablespoon of sweetened whipped cream. Replace the lid. Pour warm caramel sauce over the top and enjoy!