Prepare the Pumpkin Custard: Whisk together pumpkin purée, eggs, heavy cream, and sugar until smooth. Cook in a saucepan over medium heat, stirring continuously for about 10-12 minutes, until thickened. Let cool completely.

Make the Profiteroles Dough: Preheat the oven to 400°F (200°C). In a pot, combine 1 cup of water and ½ cup of unsalted butter. Bring to a boil, add 1 cup of flour, stir until a smooth ball forms.

Pipe the Profiteroles: Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet. Bake for 25-30 minutes until golden brown.

Cool and Fill the Profiteroles: Cool the baked profiteroles on a wire rack, then split in half and fill with the cooled pumpkin custard.

Prepare the Maple Caramel: Combine maple syrup and unsalted butter in a saucepan over medium heat. Stir continuously until bubbling, then simmer for 5-7 minutes until thickened.

Serve the Bites: Drizzle warm maple caramel over the filled profiteroles before serving. Optionally, sprinkle with cinnamon.