Preheat the oven to 400°F.

I use a mini muffin pan to prepare these, for me it's just easier to get the shape I want. If you would like, you can use a baking sheet. Spray the pan with cooking spray.

For the Pumpkin Spice Choux Dough:In a saucepan on medium heat, heat the water until boiling.

Drop the butter in and allow to boil until the butter is melted.

Add the flour and pumpkin spice, stirring constantly until the mixture is smooth.

Continue cooking over low heat, until you have a nice dough and you notice it leaving the sides of the pan easily.

Immediately remove from the stove and put into your stand mixer (or a large bowl with an electric mixer).

Add the two whole eggs, one at a time, beating in between each addition.

Drop the egg white and the vanilla in together and mix well.

Using a large kitchen spoon, drop the mixture into the prepared mini muffin pan. This dough has enough to make 12-18 balls of dough, try to keep the amount even across the board if possible.

Bake for 15-20 minutes or until they are puffed and a beautiful golden color.

Remove from oven and immediately, BUT CAREFULLY, remove them to a wire rack to cool. As they are cooling, begin working on the pumpkin spice pastry cream.

For the Pumpkin Spice Pastry Cream (crème patisserie):In a pan on the stove over low heat, warm the milk until it begins to steam.

While it's heating, take another bowl and whisk the egg yolks, sugar, pumpkin spice, flour and cornstarch until it is very smooth.

Once the milk is steaming, add the vanilla extract in and stir.

Now add the egg/flour mixture a little at a time, mixing well, stirring constantly.

Allow the custard to continue cooking for 1-2 minutes never stop stirring. It's done when the custard is very thick. It will seem very loose at first, but keep stirring and heating and I promise you'll wind up with a thick custard like cream at the end.

Remove from the heat, pour into your bowl and refrigerate for about a half hour or more to allow it to cool.

When it is finally cool, use a pastry bag to pipe the cream into the center of each ball using any natural holes that developed in the pastry while cooking, otherwise insert nozzle somewhere and slowly push down and fill that way. It's okay if a little cream escapes, it actually makes the delicious!

For the Cranberry Red Wine Compote:In a large, heavy saucepan, heat the cranberries, sugar and the red wine over medium heat for about 12 minutes or until the cranberry skins pop and you can stir the fruit into a thick fruity compote.

Remove the compote from the sauce and cool before serving.

To Serve:On a large platter, arrange the profiteroles.

Spoon the Cranberry Red Wine Sauce over the top.

Using a piping bag or a can of whipped cream, top each profiterole with a little whipped cream.