Pumpkin Spiced Churros with a Maple Cream Dipping Sauce
1/2 cup butter
1 cup water
1/4 tsp salt
1 3/4 cup flour
1 tsp pumpkin pie spice, Williams Sonoma
1/4 cup pumpkin puree
1/2 tsp vanilla
3/4 cup sugar
1/2 tsp pumpkin pie spice
In a medium sized bowl whisk together flour and pumpkin pie spice. Set aside.
In a medium sized saucepan, bring water, butter, and salt, to a boil. When boiling, add flour mixture all at once. Stir over heat until dough forms into a ball. Set aside to cool slightly, 7-10 minutes. With a wooden spoon or the paddle attachment on an electric mixer, beat in eggs one at a time until dough is smooth. Add in vanilla, and pumpkin. Mix well.
Place sugar and pumpkin spice into a paper lunch sack. Shake to mix. Set aside.
Heat oil in fryer, or deep pan to 350 degrees.
Line a baking sheet with parchment paper. Spray paper lightly with cooking spray.
Fit a 14 or 16 inch piping bag with a large open star tip* Place batter into bag.
Pipe 2 1/2 inch stripes of dough onto prepared baking sheet.
Drop dough into hot oil. Cook for about 4 1/2 minutes turning to brown evenly. When golden brown, drain fritters to remove excess oil, then roll in sugar to coat.
Serve with maple cream dipping sauce.
Makes about 2 dozen servings
Maple Cream Dipping Sauce
3/4 cup maple syrup
1/3 plus 2 tablespoons heavy cream
1 1/2 tbsp butter
Combine all ingredients in a small saucepan. Over medium heat bring mixture to a boil. Sauce thickens as it cools..
Makes about 1 1/4 cups
Recipes by Amy Richardson
*Wilton 8B open star tip