Pumpkin PIE
- 30m Prep Time
- 10m Cook Time
- 1h Ready In
These pumpkin-pie-filled doughnuts combine a spiced pumpkin filling with a raised doughnut, glazed with brown butter or cinnamon spice. Perfect for fall or any time of year.
Ingredients
- 237 ml pumpkin puree
- 29.6 ml cornstarch
- 59.1 ml brown sugar
- 29.6 ml granulated sugar
- 4.93 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground nutmeg
- 1.23 ml kosher salt
- 118 ml milk of choice
- 14.8 ml unsalted butter or coconut oil melted
- 1 raised dough of choice
- 1 Brown Butter or Cinnamon Spice glaze
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 155 mg
- Iron: 5.04 mg
- Magnesium: 76.3 mg
- Phosphorus: 108 mg
- Potassium: 663 mg
- Zinc: 0.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml pumpkin puree
- 29.6 ml cornstarch
- 59.1 ml brown sugar
- 29.6 ml granulated sugar
- 4.93 ml ground cinnamon
- 2.46 ml ground ginger
- 1.23 ml ground nutmeg
- 1.23 ml kosher salt
- 118 ml milk of choice
- 1 raised dough of choice
- 1 Brown Butter or Cinnamon Spice glaze
Prepare
- Melt 14.8 ml unsalted butter or coconut oil
Let's Cook
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Step 1.
In a large pot over medium-low heat, stir together 1 cup pumpkin puree, 2 tablespoons cornstarch, 1/4 cup brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon kosher salt. Add 1/2 cup milk of choice a little at a time, stirring to incorporate. If you have an immersion blender, use it to blend the mixture until smooth. Then stir in 1 tablespoon unsalted butter or coconut oil, melted.
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Step 2.
Increase the heat to medium and cook the pumpkin mixture, stirring frequently (especially the bottom and sides of the pot), until it thickens, about 10 minutes. Remove from the heat and let stand for 10 minutes.
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Step 3.
Transfer the thickened filling to a medium bowl, cover with plastic wrap, and refrigerate for at least 1 hour until fully chilled.
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Step 4.
While the filling is cooling, prepare 1 batch raised dough of choice for filled doughnuts and fry or bake as directed. Let the doughnuts cool completely.
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Step 5.
When the doughnuts have cooled, spoon the chilled filling into a pastry bag fitted with a Bismarck (#230) tip. Holding a doughnut in one hand, plunge the tip into the side of the doughnut, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the doughnut, withdrawing the tip slowly as you squeeze; you will feel the doughnut expand slightly. Repeat with the remaining doughnuts.
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Step 6.
Glaze each filled doughnut with 1 batch Brown Butter or Cinnamon Spice glaze before serving.