Preheat oven to 350 degrees F.
In a medium saucepot, melt butter, water, sugar, salt, and spices. In a separate bowl, weigh out the flour.
Once butter mixture is boiling, pour flour into saucepot and mix around with a rubber spatula until you’ve got a firm paste mixture.
Transfer to a mixing bowl fitted with a paddle attachment and turn on medium speed. Add eggs, one at a time until fully incorporated.
Transfer pate a choux dough to a piping bag fitted with a large flat piping tip. Pipe 4” logs onto a silicone baking mat.
Bake for 18-20 minutes, or until golden brown.
To make filling, put all ingredients into a mixing bowl fitted with a whisk attachment.
Whip to stiff peaks. Transfer to piping bag.
Make a little indentation on the bottom of each éclair. Fill each whole with pumpkin filling.
To make glaze, sift powdered sugar into a medium size bowl. Add corn syrup, then milk, 1 T at a time until you’ve reached desired consisitency.
Dip the top of each éclair into glaze mixture and set on a rack until glaze sets.Best if eaten within 2 days. Enjoy!