It was Halloween, so I decided to make a little something with my leftover pumpkin. Enter this recipe for pumpkin sage gougeres. Gougeres, as I tried to describe them to my confused roommates, are kind of the like the puffy cream puff outer shells that envelop the cream. This is otherwise known as a pate a choux. This is made by combining flour butter and eggs over heat and baking the dough. The dough should look like this pre-baking: Then the pumpkin puree and sage is added. The idea is for the gougeres to be piped out with a pastry bag and formed into perfect round balls so that they come out puffy and globular. However, I left my piping supplies at home, so I spooned them out. This did not achieve the same effect, as they came out looking like this: Next time I need to use my piping supplies. But! They still tasted pretty good.