Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.

In a medium saucepan, combine the water and butter over medium heat. Stir until the butter is melted.

Once the mixture comes to a boil, remove it from heat and add the flour all at once, stirring vigorously until a dough forms.

Let the dough cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition.

Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice until fully incorporated.

Using a piping bag or a spoon, pipe or dollop the dough onto the prepared baking sheets, forming eclair shapes.

Bake for 30-35 minutes, or until golden brown and puffed up. Remove from the oven and let cool completely on a wire rack.

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.

Once the eclairs are cool, slice them open and fill with the whipped cream mixture.

Dust with powdered sugar before serving.