Preheat oven to 425 degrees. Line two baking sheets with parchment or a silicone baking mat and set aside.
In a medium sized pot over medium heat warm together the water and butter until melted. Add the flour and salt and mix until completely combined. Turn down the heat slightly and stir while cooking until the mixture pulls away from the sides of the pot and forms a ball in the middle.
Remove from the heat and cool until cool enough to add eggs without cooking them. You can cool this down quicker by adding to your mixer and letting it beat the mixture to release some of the heat.
When cool enough start adding the eggs one at a time and mixing until completely combined before adding more.
Once all the eggs are added, using a large spoon, spoon 6 large puffs per baking sheet. I like to mound mine as tall as possible, poking down any pieces that stick up and may burn.
Place in the oven and bake at 425 degrees for 15 minutes. Then turn down the oven to 375 and bake for 10-15 minutes or until puffed and golden. Remove from the oven and as soon as possible, remove the tops so the the steam can be released. Cool completely before filling.
To fill, add premade and chilled pumpkin pudding to the bottom of each cream puff(there will be pudding left over). Top with a large dollop of whipped cream and place the top of the cream puff on top. Dust with powdered sugar if desired and serve immediately, or store uncovered in the fridge for a short amount of time before serving.