Heat the oven to 425°F and line a baking sheet with parchment paper.

Place the water, butter, and salt in a saucepan and bring the mixture to a full boil.

Add the flour all at once. Stir vigorously over medium heat for 1 to 2 minutes, until the dough forms a ball and pulls away from the sides of the pan.

Remove the saucepan from the heat and cool the dough for about 5 minutes. Add the lightly beaten eggs gradually, beating well after each addition until the dough is smooth, thick, and glossy.

Pipe or spoon the dough into 18 to 24 mounds on the prepared baking sheet, leaving room between each mound.

Bake at 425°F for 10 minutes. Reduce the oven temperature to 375°F and bake for another 15 to 20 minutes, until the shells are puffed and golden.

Turn off the oven, make a small slit in each puff or leave the oven door slightly open, and let the shells dry for about 5 minutes. Transfer them to a rack and cool completely.

Beat the softened cream cheese, pumpkin purée, brown sugar, vanilla, and pumpkin pie spice until smooth.

Whip the heavy cream with the confectioners sugar until stiff peaks form. Fold the whipped cream into the pumpkin mixture until evenly combined.

Slice the cooled shells horizontally or make a small opening in each one. Pipe in the filling, replace the tops, and dust with confectioners sugar or cinnamon before serving.