These filled Pumpkin Pie Donuts are an amazing breakfast treat that will satisfy your pumpkin pie cravings. The smooth and sweet custard filling is flavored with pumpkin and pumpkin pie spices.
There are two icings over the top of the donuts for double flavor. One is more of a glaze with hints of maple. On top of that is a thick swirl of icing that tastes just like the pumpkin pie filling.
These fried donuts are so amazing and definitely worth the effort it takes to make them. Treat yourself to a wonderful breakfast this fall!
Fall equals pumpkin pie donuts
This might be one of the best recipes I’ve ever made! The nights are cooler, the leaves are starting to fall, and the pumpkin spice latte has made its return at Starbucks.
Fall is right around the corner! And that means it’s time for full force fall baking.
I tried really hard to avoid pumpkin recipes so soon, but I just had to share this one.
These donuts are your traditional yeasty fried donut. The kind you get at a donut shop. Although, while I do love a moist baked donut, nothing beats good old-fashioned puffy fried dough.
Many years ago my grandma worked at one of the top donut shops. You know the one. They are known for their hot glazed donuts that you have to buy a dozen of because anything less just isn’t enough.
They also have a variety of filled donuts with thick icing. My favorite was always the custard filled ones. That’s where the inspiration for these glorious pumpkin pie donuts came from.
For these donuts, I used a basic yeast dough recipe. Working with yeast is time-consuming but the results are so fantastic. It’s completely worth the time and effort.
While you are waiting for the dough to rise, go ahead and make the filling. I made a classic egg and milk-based pudding for the filling. It’s flavored with pumpkin and pumpkin pie spice. And completely delicious on its own.
Filling the pumpkin pie donuts
Here’s a little tip: when it comes to filling the donuts, use a long skewer to insert into the donut. Wiggle the skewer around inside to make a cavity for the filling. But be careful not to make the insertion hole too big or push the skewer all the way through. Then, use a pastry bag fitted with a long skinny tip to fill the cavity. Creating a cavity first will help the filling to stay inside the donut. Otherwise, it may push back out after you’ve piped it in.
pumpkin pie donuts are topped with two different icings
The first icing is a mixture of powdered sugar and maple syrup. You can dip the tops of each donut into the icing while they are still warm for more of a glaze effect. Or wait until the donuts have cooled and spread the icing on the top using the back of a spoon. The icing will stay thick and opaque.
The second icing is a mixture of powdered sugar, pumpkin puree, maple syrup, cream, and pumpkin pie spice. Use a zip-top bag with the corner cut out to pipe the pumpkin icing over the top of the maple icing. Wait for the maple icing to set first.
These donuts are best if they are eaten the day they are made. You can refrigerate any leftovers in an airtight container, but they will become wet and soggy after a day in the refrigerator. So, I wouldn’t suggest doing that. I doubt you will have any leftovers, though.
Soft, fluffy, pumpkin pudding-filled donuts with two rich and flavorful icings – you will choose these over a donut shop any day.
Pumpkin Pie Donuts
For the filling
- Combine, warm water, 1 teaspoon sugar, and yeast in a liquid measuring cup; set aside for 5 minutes.
- In a large mixing bowl, combine the yeast mixture, warm milk, sugar, butter, salt, pumpkin pie spice, and egg. Add 1 cup of the flour to liquid mixture; beat on medium speed until blended. Gradually stir in remaining flour until the dough no longer sticks to the bowl. Turn the dough out onto a well-floured surface; knead several times. Place dough in a lightly greased bowl, cover tightly with plastic wrap, and store in a warm place for 1 hour or until the dough has doubled in size.
- While the dough is rising, make the filling. Combine the sugar, cornstarch, pumpkin puree, and pumpkin pie spice in a medium saucepan. Slowly stir in the milk. Cook over medium heat until mixture begins to boil, about 6 minutes, stirring constantly. Remove from heat. Beat egg yolk until thick and pale. Gradually add 1/4 of hot pumpkin mixture to the yolk, stir vigorously after each addition. Add tempered egg yolks to remaining hot mixture, stirring constantly. Bring mixture back to a boil over medium heat, and cook for 3 minutes. Stir constantly. Remove from heat, stir in butter. Pour mixture into a container, cover with plastic wrap, and refrigerate.
- Punch the dough down. Roll dough to 1/2 inch thickens, and cut with a 2 and 1/2 inch donut cutter. Place donuts onto a lightly floured surface. Cover and let rise for 30 minutes or until doubled in bulk.
- Fill a dutch oven 2 to 3 inches full with canola oil. Heat oil to 375ºF degrees. Cook donuts for about 1 minute on each side. Cook only 4 to 5 donuts at a time, careful not to overcrowd the pot. Place donuts on paper towels to drain.
Make the glaze
- Combine all ingredients for the glaze and mix until well blended. Dip the top of each donut into the glaze while the donuts are still warm. Allow to cool completely on a wire rack.
- Remove filling mixture from refrigerator and stir in whipped cream. Using a pastry bag fitted with a small piping tip, fill each donut with filling.
Make the icing
- Combine all ingredients for the icing and mix until well blended. Using a pastry bag fitted with a small piping tip, pipe the icing across the top of each donut.