This recipe is prepared with the 8-qt stockpot from the Technique® 10-Piece Hard Anodized Dishwasher Safe Set (K36575).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
2-3/4 cups all-purpose flour
2 Tbsp baking powder
3/4 tsp kosher salt
1/2 cup sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/4 tsp ground ginger
1 cup milk
1-1/8 cup pumpkin purée
1-1/2 tsp vanilla
Oil (for frying)
Confectioners' sugar (optional garnish)
Preheat a deep fryer (or a large stockpot filled with oil) to 365°F.
Whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, allspice, and ginger in a medium-size bowl. Set aside.
Whisk together the egg, milk, pumpkin purée, and vanilla in a medium-size bowl until well-mixed. Pour the wet mixture into the bowl with the dry and stir until the ingredients are fully combined and a thick batter forms.
Use a Tbsp to drop several dots of batter into the hot oil. Fry the beignets, turning 2 or 3 times, until golden brown and puffy, about 5-7 minutes. Move the beignets to a paper towel-lined plate.
Dust with confectioners' sugar, if desired, and serve hot.
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