Preheat the oven to 425F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Bring butter, sugar, salt and 1 1/2 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally. One it comes to a boil, remove from heat and quickly stir in flour.
Return to medium heat and stir with a wooden spoon until the dough becomes smooth and forms a ball. Transfer dough to the bowl of an electric mixer and let cool for 5 minutes.
Add eggs, 1 at a time, beating until mixture is smooth and glossy. Beat in food coloring and then spoon dough into a gallon size bag. Cut 1/2 inch off the edge and then pipe dough onto pan into 1 1/2 inch rounds (1 1/2 inches high).
Bake for 5 minutes, then reduce oven to 375 and bake an additional 25 minutes or until puffy. Turn oven off and let shells stand in the closed oven for 10 minutes.
Remove pan from oven and transfer puffs to a cooling rack.
For the pumpkin custard:
Whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice in a large saucepan. Whisk in pumpkin puree and evaporated milk. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens (about 3 minutes).
Remove from heat and place in a Tupperware. Let mixture stand for 30 minutes and then chill 1-2 hours, or until cooled and thickened.
Cut cream puffs in half horizontally. Spoon or pipe pumpkin custard, once cooled, onto bottom half.
For the Maple Whipped Cream:
In a mixing bowl, beat heavy cream and a pinch of salt at medium speed until it forms soft peaks.
Add 1 tablespoons maple syrup and 1/4 teaspoon vanilla extract, and beat until stiff peaks form.
Pipe whipped cream on top of pumpkin custard and then add the top half of the puff.
Chill until ready to serve. Sprinkle with powdered sugar just before serving.