In a medium saucepan, combine pumpkin purée, granulated sugar, milk, and beaten eggs. Cook over medium heat, stirring, for about 10 minutes until it thickens and coats the back of a spoon. Remove from heat and stir in vanilla extract. Let cool completely before refrigerating.

In a separate saucepan, melt butter with water over medium heat. Bring to a boil, add flour, and stir vigorously until it forms a smooth ball. Remove from heat and cool for 5 minutes.

Incorporate eggs one at a time into the dough, mixing until smooth and glossy. Preheat oven to 400°F (200°C).

Pipe dough mounds onto a parchment-lined baking sheet, leaving space between each. Bake for 20-25 minutes until golden brown without opening the oven door.

In a small saucepan over medium-low heat, combine sugar and maple syrup. Stir until sugar dissolves and cook until amber colored, about 5-7 minutes. Let cool slightly.

Once shells are cooled, slice tops off, fill with pumpkin custard, and drizzle warm maple caramel before serving.