Chef Andy Bowden's Famous Pumpkin Pie Donuts

Method

Step 1

To create the White Wings No Bake Custard, add the custard powder into a bowl with the cold water, then mix it together to make a smooth paste. Transfer the mixture to a pot and stir in the boiling the water, over a low heat. Once it has blended smoothly, pour it into a container and place in the fridge.

Step 2

To make the donut mix, blend the White Wings Donut Mix and cold water together for 1 minute at a low speed, then for a further minute on medium speed. Once it has created a wet dough, rest the mixture for 10 minutes.

Step 3

Using a scoop, place individual donut balls into a deep fryer and fry them until they are a golden brown. After pulling them from the oil, shift and coat them with the cinnamon sugar mixture. Once they are evenly coated, set them aside.

Step 4

To create the pumpkin pie filling, roast the pumpkin in an oven at 180 degrees until they are soft. Then, place the pumpkin in a blender and blend until a smooth paste is formed. Put the pumpkin puree in a mixer with a paddle attachment, and add 230g of brown sugar. Slowly beat in one egg at a time.

Next, mix through 50g of flour, 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground all spice, 1/4 tsp ground cloves, 1/4 tsp nutmeg and 1/2 tsp salt. Then, add 80g molasses, 50g maple syrup and 220ml cream.

Step 5

Take the pumpkin puree and mix it with the custard, then transfer the mixture into a piping bag. Find the most unattractive part of the deep fried donut, make a hole and pipe the filling through.

Step 6

For the maple caramel sauce, melt 60g of butter and slowly stir in 200ml of cream. Once blended, put it aside to cool down.

In a pot, cook 150g of caster sugar at 180 degrees. Then, add the butter and cream and stir thoroughly, until it is all combined. Stir in 100g maple syrup and 5g of salt, then allow it to cool.

Step 8

For serving, drizzle the maple sauce over the cinnamon donuts and sprinkle the paptias and pecan mixture over the top.