• Prep Time: 15 mins
  • Cooking Time: 2 mins
  • Serves: 36

Pumpkin Crème Brulee Doughnuts

  • Recipe Submitted by on

 Ingredients List

  • pumpkin pudding:
  • 1 cup whole milk
  • 1/2 cup light brown sugar
  • 2 tablespoons cornstarch
  • 1 egg, lightly beaten
  • 2/3 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • doughnuts:
  • 1 tablespoon vegetable shortening
  • ½ cup sugar
  • 1 egg yolk
  • 1¾ cup plus 2 tablespoons all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup whole milk
  • peanut oil (or a 50/50 peanut and vegetable oil blend)
  • 1/4 cup honey
  • 1 cup turbinado sugar


1. Fill a deep skillet with 2 inches of oil and preheat to 350°F.
2. For Pudding: Place milk, sugar and cornstarch in a saucepan. Stir over medium heat and bring to a simmer. Once mixture has thickened, quickly whisk 1/3 cup of the mixture into the lightly beaten egg, then whisk the mixture back into the saucepan. Lower heat to low and cook for 2 to 3 minutes until mixture is thick enough to coat the back of a spoon.
3. Remove the mixture from the heat and stir in the remaining ingredients. Place mixture over an ice bath and allow pudding to cool completely, about 1 hour. Refrigerate until ready to use.
4. For Doughnuts: Whisk together the shortening, sugar and egg yolk until well combined.
5. In another bowl sift together the flour, baking powder, salt, and cinnamon Alternate adding the flour mixture and milk to the yolk mixture until dough has just formed.
6. Turn dough onto a clean surface and knead until smooth, 3 to 5 minutes.
Lightly flour the surface and roll dough until ½ inch thick. Use a 2 inch circle cutter to cut out doughnuts
7. Carefully drop 4 to 5 doughnuts at a time into the oil and fry for 1 ½ to 2 minutes, flipping the doughnuts after a minute.
8. Drain on paper towels and repeat until all the doughnuts have been made. (at this time you can re-roll the scraps to make more doughnuts)
9. To assemble: Scoop Pudding into a piping bag fitting with a small piping tip. Insert the piping tip into the side of each doughnut and fill with about 1 tablespoon of pudding. Repeat until all doughnuts have been filled.
10. Spread sugar onto a flat plate or baking sheet, in a thin layer. Brush the tops of each doughnut with a thin layer of honey then press into the turbinado sugar.
11. Carefully brulee the tops of each doughnut, cool and serve.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?