Can I add pumpkin to gougeres?

I've seen some recipes online, but they've all gotten spotty reviews. How would canned pumpkin affect a recipe? Any tips on amending a gougeres recipe to make it more fall-seasonal? I would really appreciate any thoughts that you guys have! :)

I'm thinking of Alain Ducasse's classic gougeres recipe -


1/2 cup water
1/2 cup milk
1 stick (4 ounces) unsalted butter, cut into tablespoons
Large pinch of coarse salt
1 cup all-purpose flour
4 large eggs
3 1/2 ounces shredded Gruyère cheese (1 cup), plus more for sprinkling
Freshly ground pepper
Freshly grated nutmeg


Preheat the oven to 400°. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter and salt and bring to a boil. Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the pan, about 2 minutes.
Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, 1 at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.
Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown. Serve hot, or let cool and refrigerate or freeze. Reheat in a 350° oven until piping hot.

  • Posted by: EMc
  • October 12, 2015


Adriana October 2, 2016
I read that pumpkins are 90% water, so you might substitute pumpkin for the water in the first step and possibly reduce the flour by a little bit, maybe use 1 1/4 cup pumpkin and reduce the flour by 2 tbsp.
Adriana October 2, 2016
Correction, the pumpkin would replace all of the liquid, milk and water. You might add 2.5 tbsp powdered milk to get the water to milk ratio.
sexyLAMBCHOPx October 12, 2015
The combination sounds delicious. Here's a recipe I found online. I want to try this recipe in a few days.
hardlikearmour October 12, 2015
What's the worst that could happen? I'd probably experiment with a half batch. Reduce the water by 1/3 to 1/2 and the flour by a wee bit (say a tablespoon for the half batch). If I wasn't happy the the result I'd also consider increasing the egg white to egg yolk ratio by removing a yolk from the mix (or half a yolk for a half batch.).
Niknud October 12, 2015
Right? The worst could happen and you'd still have a pile of tasty pumpkiny, cheesy, eggy goodness.
skenny89 October 12, 2015
personally, i wouldn't. gougers are a delicate pastry and i believe the added moisture and density in pumpkin would cause your dough to fall, or not puff at all.
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