Filled Pumpkin Pie Donuts Recipe

Explore the world of pumpkin-flavored treats with Tasting Table recipe developer Jessica Morone's filled pumpkin pie donuts. This dessert is delicious, and your loved ones may love you more after eating it.

– 3 cups all-purpose flour – 2 ¼ teaspoons instant yeast – 3 tablespoons granulated sugar – ⅓ cup warm milk – ¾ cup pumpkin puree – ½ teaspoon salt – 5 tablespoons unsalted butter, melted – Vegetable oil, for frying – 3 egg yolk – 3 tablespoons granulated sugar – 1 ½ tablespoons all-purpose flour – 3 tablespoons water – ¾ cup pumpkin puree – 1 ½ teaspoons vanilla extract – ¾ cup evaporated milk – ½ cup granulated sugar – ½ teaspoon pumpkin pie spice



Prepare the donut dough: Mix flour, yeast, sugar, warm milk, pumpkin puree, salt, and melted butter in a stand mixer with a dough hook.

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On a lightly floured surface, form dough into a ball. In a large, lightly oiled bowl, cover dough with plastic wrap. 

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Prepare pumpkin pie filling while dough rises: In a large heatproof bowl, whisk egg yolks and sugar. Discard. 

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Stir pumpkin puree, vanilla extract, and evaporated milk in a medium saucepan. Heat mixture on medium until steaming. 

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Whisk frequently over medium-low heat until mixture thickens enough to draw a clean line through and holds its shape. 

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Fill a bowl with custard and press plastic wrap onto the top to prevent a skin. Cool until use. 

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Flatten into a ½-inch thick rectangle. Cut dough circles by using a 2 ½ inch round cookie cutter, rerolling scraps until enough donuts are made. 

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Over medium heat, reach 360 F. In batches of four, fry donuts for two minutes per side until golden. Plate donuts with paper towels. 

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Roll donuts in sugar mixture while warm. Cover a baking sheet with a wire rack. Chopstick holes on both sides of each donut. 

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