Pumpkin Pie Recipe

Warm milk and melt butter

Warm the milk to about 110°F (lukewarm) — warm enough to feel slightly hot but not boiling. Add the butter and stir until melted. Let cool slightly if very hot.

Mix dry ingredients

In a large bowl or stand mixer fitted with a dough hook, combine 2 cups of the flour, granulated sugar, salt, and instant dry yeast. Whisk briefly to combine.

Combine wet and dry

Add the warm milk-and-butter mixture and the egg to the dry ingredients. Mix on low until incorporated, then gradually add the remaining 1.5 cups flour until a soft, slightly sticky dough forms.

Knead

Knead the dough (in mixer on medium speed with dough hook or by hand on a floured surface) for 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not overly sticky; add up to 2 tablespoons more flour if necessary.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape donuts

Punch down the risen dough and turn onto a lightly floured surface. Roll the dough to about 1/2 inch (1.2 cm) thickness. Use a 3-inch round cutter to cut rounds; re-roll scraps to cut more. For filled donuts, keep rounds whole (you'll fill after frying); for sandwich-style, you can cut smaller rounds to stack. Place rounds on a parchment-lined tray, cover lightly, and let rest 20–25 minutes until puffy.

Heat oil

Pour vegetable oil into a heavy-bottomed pot to a depth of about 2–3 inches. Heat to 350°F (175°C). Use a candy/frying thermometer to maintain temperature.

Fry donuts

Carefully slide 3–4 donuts into the hot oil (do not overcrowd). Fry 1–1.5 minutes per side until golden brown, flipping once with a slotted spoon or spider. Remove to a wire rack set over a sheet pan lined with paper towels to drain. Continue frying remaining donuts, keeping oil temperature steady.

Cool slightly

Let donuts cool for 10–15 minutes so they are warm but not hot before glazing or filling.

Combine filling ingredients

In a small saucepan, whisk together pumpkin puree, brown sugar, maple syrup, ground cinnamon, ground ginger, ground nutmeg, and cornstarch until smooth.

Cook and thicken

Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens and comes together into a spreadable consistency, about 4–6 minutes. Remove from heat and stir in vanilla extract. Let cool to room temperature (about 20–30 minutes); chilling briefly in the refrigerator will speed this step and make piping easier.

Fill donuts

If making filled donuts: using a piping bag fitted with a small round tip (or a sturdy zip-top bag with a corner snipped), insert the tip into the side of a donut and pipe about 1–2 tablespoons of pumpkin filling into each donut until slightly rounded. For sandwich-style, spread 1 tablespoon on the underside of one donut and top with another.

Make glaze

In a medium bowl, whisk powdered sugar, milk, maple syrup, ground cinnamon, ground ginger, and a pinch of salt until smooth and pourable. Add more milk, 1/2 teaspoon at a time, if glaze is too thick; add more powdered sugar if too thin.

Glaze donuts

Dip the top of each slightly cooled donut into the glaze, allowing excess to drip off, then place back on the wire rack. If glazing filled donuts, dip only the top. Let glaze set for 5–10 minutes.

Add toppings

While glaze is still tacky, sprinkle toasted chopped pecans over the glazed donuts. Lightly dust with a pinch of ground cinnamon if desired.