Pumpkin Spice Latte Deviled Eggs

Autumn favorite: pumpkin spice cream kissed with espresso, crowned with cinnamon sugar crunch.

Ingredients

• 6 large eggs
• 4 ounces cream cheese, softened
• ¼ cup pumpkin puree
• 1 tablespoon mascarpone cheese
• 1 teaspoon espresso powder (dissolved in 1 teaspoon hot water)
• 1 tablespoon maple syrup
• ¼ teaspoon pumpkin pie spice
• ⅛ teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon (for sugar)
• ½ tablespoon unsalted butter (for tuile base)

Instructions

1. Make cinnamon sugar tuile: combine sugar and cinnamon, then scatter on parchment in thin strips (3 inches long). Bake at 350°F for 5-7 minutes until golden and bubbly. Cool on parchment; they will crisp as they cool.
2. Halve hard-boiled eggs and scoop yolks. Beat cream cheese with pumpkin puree, mascarpone, dissolved espresso powder, maple syrup, pumpkin pie spice, vanilla, and salt until smooth and fluffy.
3. Pipe filling generously into egg white halves and chill for 20 minutes. Break cinnamon sugar tuile into shards and crown each egg with a piece.

Tips

• Use instant espresso powder, not brewed coffee, for concentrated flavor without added liquid.
• Make cinnamon sugar tuiles no more than 2 hours before serving; humidity will soften them.
• Mascarpone keeps the filling light and airy; cream cheese alone can be dense.
• For a stronger coffee note, dust the top with a tiny amount of additional espresso powder.