In a medium saucepan, combine 1 cup of water and ½ cup of unsalted butter. Bring to a rolling boil over medium heat. Remove from heat and quickly add 1 cup of all-purpose flour, stirring until smooth.

Allow the mixture to cool for about 10 minutes before adding four large eggs, mixing until the dough is smooth and glossy.

Preheat your oven to 400°F (200°C). Transfer the choux pastry into a piping bag and pipe small mounds on a lined baking sheet. Bake for 20-25 minutes until golden brown.

In a medium saucepan over low heat, whisk together 1 cup of pumpkin purée, 3 large eggs, and ½ cup of granulated sugar. Slowly add 1 cup of heavy cream and cook until thickened.

In a small saucepan, heat 1 cup of maple syrup over medium heat. Allow it to simmer and thicken slightly. Stir in 2 tablespoons of unsalted butter and a pinch of salt.

Once cooled, cut off the tops of the profiteroles and fill each with pumpkin custard. Drizzle with warm maple caramel just before serving.