Pumpkin Pie Donut Holes: A great way to use up any leftover pumpkin pie you might have.
Just a quick post for those looking for ideas to use up leftovers. Now sure everyone has tons of recipes for what to do with leftover turkey and stuffing but what about the pie? I know, just eat the pie and that is perfectly fine.
But why just eat leftover pie when you can stuff it into donut holes?!?!?! Yes, that’s right, I have once again found a way to take something like pie and make it just a little bit worse for you. 🙂 It’s a skill.
Seriously though, donut holes stuffed with pumpkin pie filling are a great breakfast treat for the kids and let’s face it, adults too, the day after Thanksgiving.
Pumpkin Pie Filled Glazed Donut Holes
3/4 cup scalded milk
1/3 cup granulated sugar
1/4 tsp. salt
1 (.25 ounce) envelope active dry yeast
1/4 cup warm water
4 cups sifted all-purpose flour
½ tsp. pumpkin pie spice
1/3 cup unsalted
2 eggs, beaten
Oil for deep frying
For glaze:
2 cups confectioners’ sugar
6 tablespoons milk
For filling:
2 cups fully baked pumpkin pie (just scoop out the filling, no crust)
4 TBSP heavy whipping cream
In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended.
In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, and then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes.
On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into donut hole size with a circle cutter. Set aside to rise for 30 to 40 minutes, or until light.
Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, and then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar.
To make the glaze, stir together the confectioners’ sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool.
To make the filling simply mix the cream and pie filling together in a bowl. Put into a piping bag. Using a small tip (so that it will poke into the donut but big enough for filling to come out) pipe filling into center of donut hole.
Recipe adapted from Allrecipes.com
Rosa says
OMG, those doughnuts look evil and so does that sammie! *drool*
Cheers,
Rosa
ErinsFoodFiles says
Holy cow wow!! YUM!
Kaitlin says
Pumpkin pie stuffed doughnuts? You’re amazing. Just sayin’.
Also, I’m glad to see you getting some sponsorship like this! Very cool! I love going to Sam’s Club and just wandering… I can’t really explain why, but it’s really fun!
Erika says
I am so ready to hit my local Sam’s club tomorrow!
Jessica @ bake me away! says
Uh, those donut holes sound amazing. I’m making a pumpkin cream pie for T-Day and think I know what to do with the leftovers if there are any…
Sara Tea says
holy crap. i love doughnuts and pumpkin pies. i thought i was doing something right when i made profiteroles filled with pumpkin pie filling, but you fried it and it made it glorious.
Nutmeg Nanny says
Everything from the sandwich to the donuts looks amazing!
kelly says
I saw these morsels on fb the other day and thought, oh man those could be dangerous. Especially warm, dipped in whipped cream. With sprinkles. Nuts, maybe? hahahaha!
Denise Michaels - Adventurous Foodie says
Amazing and so creative. I could probably pop a half dozen or more of those pumpkin-filled donut holes right in my mouth right now. Wow!
Sherry Greek says
Those doughnut holes? Yeah, you seriously took things to a whole other level. SO COOL!
Elle says
Those darling donut holes look so like the gingerbread donuts I made a long while ago…even to the cute ‘expression’ that the filling creates.
Aurora says
I made these for Chirstmas breakfast! And they were quite a tussle- 4 hrs to be exact, and my very first time frying anything. Now I have to credit you for helping me get over the frying phobia. The actual doughnut was very good and very addicting- it’s so much easier to eat a frightening amount of doughnut when they are in ball form and freshly fried. They were a little chewier than expected, but I suppose letting them rise for a longer amount of time would help that? The filling part was tricky- I actually whipped up a homemade crustless pumpkin pie to use for the filling and I think a stronger metal tip to poke into the doughnut is crucial- I had a plastic tip that wasn’t strong enough, so I used a plain bag with a small hole cut out of the end, which was easier. We got tired of filling the doughnuts, so the majorly left are plain, but they are good with powdered sugar- we don’t like glaze on our dougnuts. Overall, yummy. Oh, and I think the best tasting ones were the ones that we stuffed with the pumpkin filling and rolled in coconut- really great flavor combo. A chocolate ganache covering maybe in store for the leftovers! Second peabody recipe down!:)