In a medium saucepan, combine 1 cup of water, ½ cup of unsalted butter, and a pinch of salt. Bring to a boil, then remove from heat and stir in 1 cup of gluten-free flour until smooth.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Dollop tablespoon-sized portions of dough onto the sheet and bake for 20-25 minutes until puffed and golden.

In a mixing bowl, whisk together 1 cup of pumpkin purée, 3 eggs, ¾ cup of sugar, and warming spices. Cook in a saucepan over medium heat, stirring, until thickened.

In another saucepan, melt 1 cup of sugar until amber, then slowly add ½ cup of heavy cream and ½ cup of maple syrup, stirring until smooth.

Once cooled, slice each profiterole in half, fill with pumpkin custard, and drizzle with maple caramel before serving.