Chef Andy Bowden's Famous Pumpkin Pie Donuts

Goodman Fielder Food Service
Chef Andy Bowden's Famous Pumpkin Pie Donuts

Chef Andy Bowden's Famous Pumpkin Pie Donuts

Posted on 5th June 2020
Chef Andy Bowden from Saga in Enmore is renowned for his delicious desserts, now he has shared the ins and outs of his famous Pumpkin Pie Donuts. Check out his step-by-step recipe and send them out nice and hot, ready for delivery.
Makes 10, scale as needed.


500 g White Wings Universal Donut Mix
50 g White Wings Plain Flour
150 g White Wings No Bake Custard Mix
100 mL Water (For Donut Mixture)
200 mL Water (For Custard Mixture)
1.13 L Boiling Water (For Custard Mixture)
600 g Baked Pumpkin
230 g Brown Sugar
17.5 g Cinnamon
2.5 g Ground Ginger
2.5 g Ground All Spice
1.25 g Ground Cloves
1.25 g Nutmeg
80 g Molasses
150 g Maple Syrup
3.5 g Salt
3 each Eggs
420 mL Cream
350 g Caster Sugar
100 g Glucose
60 g Butter
100 g Toasted & Chopped Pecans
150 g Deep Fried Papitas


 Raw ingredients to make the recipe

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.

Explore Goodman Fielder’s premium selection of oils to find the best oil for deep frying.

Pouring custard mixture and water into the bowl

Custard mixture being poured into a heating pot

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.

Raw donut mixture in a mixing bowl

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.

Using a piping bag to fill the donut with the pumpkin tart puree

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.

Salted caramel being drizzled over the donuts

Message from chef Andy Bowden

Dessert menus are usually filled with the same dishes, no matter where you go. Putting a twist on your offering, allows you to set yourself apart from your competitors, that’s why my Pumpkin Pie Donuts are popular. Give them a try for yourself and taste the delicious flavours they release with every bite.

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