Pumpkin Spice Donuts Filled with Silky Pumpkin Custard (No-Knead)

These pumpkin spice donuts are crispy on the outside, pillowy soft on the inside, and filled with a rich pumpkin custard that tastes like pumpkin pie—only silkier. Each donut is rolled in a sugar and pumpkin-spice blend. The dough itself includes pumpkin puree so the pumpkin flavor comes through in every bite. This recipe uses an enriched no-knead dough that produces airy centers that are perfect for piping in custard.

🍩 Why you’ll LOVE this recipe:

• Easy: The no-knead dough is simple: mix until shaggy, then let it rise.
• Soft: The enriched dough yields light, tender donuts with a crisp exterior.
• Filling: A thick, luxurious pumpkin custard that tastes like pumpkin pie.
• Pumpkin-forward: Pumpkin puree and pumpkin spice are in both the dough and the filling for consistent flavor.

📝 Ingredients needed

Read through for tips to ensure success.
Complete ingredient list and steps are in the recipe card below.

Filling

The filling is a custard made with a full can of pumpkin puree—think pumpkin pie filling but silkier and creamier. Cornstarch keeps it pipeable; vanilla adds depth and pumpkin spice brings that classic autumn flavor. If you prefer a lighter option, a pumpkin whipped cream (not included here) can be used instead.

• Cornstarch: Thickens the custard. You can substitute arrowroot or use flour if needed.
• Vanilla bean: Adds fragrant flecks; vanilla paste or extract can be substituted if necessary.
• Pumpkin spice: Gives the filling its pumpkin-pie flavor. Cinnamon alone can be used if you prefer.

Donut dough

This recipe uses an enriched no-knead dough for soft, pillowy donuts. Mixing is done by hand and the dough is left to rise—no intensive kneading required. Use room-temperature ingredients for even mixing.

• Yeast: Active dry or instant yeast works; activate active dry yeast in warm water first.
• Flour: For best results weigh your flour. If using measuring cups, lighten the flour before scooping.
• Pumpkin spice in dough: The dough originally included spice, but cinnamon can slow yeast activity. The recipe omits cinnamon in the dough for a better rise.
• Butter: Very soft butter helps incorporate into the dough.
• Frying oil: Use a neutral oil with a high smoke point—canola, vegetable, peanut, or sunflower oil are good choices.

📖 Variations

• Whipped cream filling: Use a pumpkin whipped cream for a lighter filling.
• Pumpkin donuts without filling: Skip filling and optionally cut out the center before frying.
• Other fillings: Jam, Nutella, maple cream, or pumpkin butter all work well.
• Cream cheese glaze: A tangy cream cheese glaze can replace the sugar coating.

👩‍🍳 How do you make the donuts?

The recipe has three main components: the pumpkin custard filling, the no-knead donut dough, and the pumpkin-spice sugar for coating. Start with the custard so it has time to cool and thicken while you prepare the dough.

Tip: Make the filling 1–2 days ahead and refrigerate until ready to use.

Making the custard filling

Step 1: In a saucepan, whisk together sugar and cornstarch to remove lumps. Add the eggs and whisk, then stir in pumpkin puree, heavy cream, milk, pumpkin spice, vanilla bean seeds and pod, and a pinch of salt.

Step 2: Cook over low heat, stirring constantly, until the mixture simmers and thickens to a custardy consistency.

Step 3: Remove from heat, stir in cold cubed butter until incorporated, then transfer the custard to a container. Strain if desired to remove any lumps.

Step 4: Press plastic wrap or parchment directly onto the custard surface to prevent a skin, then chill until fully cold and thickened (about 4 hours or overnight).

Making & frying the donut dough

Step 1: Dissolve yeast in warm water with 1 teaspoon sugar and let it sit until foamy, indicating active yeast.

Step 2: In a large bowl, combine sifted flour, brown sugar, and salt.

Step 3: Make a well in the dry ingredients and add the butter, eggs, vanilla, pumpkin puree, milk, and the activated yeast mixture.

Step 4: Mix with a spoon until combined, then use your hands to form a sticky, shaggy dough. Cover and let rise in a warm spot until doubled, about 30–45 minutes.

Note: The dough will look shaggy at first and will firm up as it rises.

Tip: Place the dough in a cold oven with the light on or in a warm area to speed rising. Avoid temperatures over 55°C (130°F) which can damage the yeast.

Step 5: Punch down the risen dough, fold a few times, and turn it onto a well-floured surface. Flatten and fold to smooth slightly.

Step 6: Roll the dough to about ¾” thick and cut 3.5″ rounds. Transfer to a parchment-lined sheet and reroll scraps to cut additional rounds. Aim for about 18 donuts.

Step 7: Let the cut donuts rise until doubled, about 15 minutes. To make frying easier, cut parchment into squares so each donut rests on its own piece for transfer to hot oil.

Step 8: While they proof, heat oil in a large heavy pot and clip a thermometer to the side. Heat to about 190°C (370°F).

Step 9: Prepare a tray lined with paper towels for freshly fried donuts and a cooling rack with paper towels underneath. Mix granulated sugar with pumpkin spice for the coating.

Step 10: Fry a small piece of scrap dough first to test the oil and practice. Fry until golden, about 2–3 minutes per side, then remove and drain on paper towels. Use parchment squares to lower donuts into the oil safely to avoid splashing.

Tip: Frying scraps first seasons the oil and gives you a chance to confirm cook time and temperature.

Step 11: When donuts are cool enough to handle, toss them in the spiced sugar until well coated. Set aside to cool completely.

Step 12: Once fully cooled, poke a hole into the side of each donut with a chopstick or small knife to create an opening for filling.

Step 13: Fill a piping bag fitted with a tip with the chilled pumpkin custard. Pipe into each donut until they feel heavy and the filling begins to escape the hole.

These donuts are best the day they are made. Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently to restore some crispness—avoid overheating or the filling may liquefy.

🥡 Make ahead & storage

The custard can be prepared up to two days in advance and kept chilled. Donuts are best filled and eaten the same day because the crisp coating softens over time. Leftovers keep in the fridge for up to three days; reheat briefly to warm the filling and revive the edges.

❔ What form of pumpkin does this recipe use?

This recipe uses canned pumpkin puree for convenience and consistent texture. Choose a thick puree that holds its shape—similar to thick hummus. If your canned puree seems watery, drain it through cheesecloth. You’ll need just over 16 oz (two standard cans recommended) for the dough and filling combined.

✔️ How to make frying easier

Frying is straightforward if you monitor oil temperature. A thermometer removes guesswork—aim for about 190°C (370°F). If you don’t have a thermometer, fry a small scrap piece first to test the oil. Be sure to calibrate any thermometer against boiling water if possible so readings are accurate.

❔ How do I prevent greasy donuts?

• Correct temperature: Fry at a steady 190°C (370°F) so the exterior sears quickly and oil doesn’t soak in. Lower temperatures can make donuts greasy.
• Test with scraps: Fry scraps first to confirm time and temperature.
• Drain properly: Lift donuts from oil with a spider or tongs, let excess oil drip, then blot on paper towels and finish on a cooling rack.
• Use high smoke point oil: Canola, vegetable, peanut, or sunflower oil are suitable for deep frying.

❔ Recipe FAQ

🍂 Related fall recipes

For more pumpkin ideas, try other pumpkin dessert recipes and seasonal bakes.

Did you make this recipe? Please rate it and share your results in the comments. If you post photos, tag the creator on social media to show your version.

📖 Recipe

Pumpkin Spice Donuts with Pumpkin Custard [no knead]

Mary

Crispy, soft pumpkin donuts filled with a silky pumpkin custard and rolled in spiced sugar. The no-knead enriched dough creates light centers ideal for filling.

Prep Time 30 mins

Cook Time 15 mins

Rest Time 1 hr 20 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 18 donuts

Calories 491 kcal

Ingredients

Pumpkin Custard Filling

• 4 tbsp cornstarch
• 1/2 cup packed brown sugar
• 4 large eggs
• 16 oz canned pumpkin puree (2 cups)
• 1 cup heavy cream
• 1/2 cup milk
• 2 tsp pumpkin spice
• 1 whole vanilla bean, seeds scraped
• 1/8 tsp salt
• 1/2 cup unsalted butter, cubed and cold

Donuts

• 1/2 cup warm water (105–110°F)
• 1 tsp granulated sugar
• 1 packet active dry yeast (7 g / 2¼ tsp)
• 5 cups all-purpose flour (about 600 g)
• 1/4 cup packed brown sugar
• 1/8 tsp salt
• 1/4 cup very soft butter, partially melted
• 2 large eggs, room temperature and whisked
• 1 tsp pure vanilla extract
• 3/4 cup canned pumpkin puree
• 1/4 cup warm milk
• About 48 oz vegetable oil for frying (canola or similar)

Pumpkin Spice Sugar

• 1 cup granulated sugar
• 1 tsp pumpkin spice

Instructions

Pumpkin Custard Filling

1. Combine sugar and cornstarch in a saucepan and whisk to remove lumps. Add eggs and whisk, then stir in pumpkin, cream, milk, pumpkin spice, vanilla seeds and pod, and salt.
2. Heat over low, stirring constantly, until the mixture simmers and becomes very thick.
3. Remove from heat, stir in cold butter until melted and incorporated. Transfer to a container and press plastic wrap onto the surface. Chill until cold and set.

Donuts

1. Activate the yeast: dissolve yeast in warm water with 1 tsp sugar and let sit until foamy.
2. Mix flour, brown sugar, and salt in a large bowl. Make a well and add butter, eggs, vanilla, pumpkin puree, milk, and the yeast mixture.
3. Stir with a spoon, then use hands to bring the dough together into a sticky, shaggy mass. Cover and let rise in a warm place until doubled, about 30–45 minutes.
4. Turn the dough onto a floured surface, fold a few times, then roll to 3/4″ thickness. Cut 3.5″ rounds and place on parchment. Let rise 15 minutes.
5. Heat oil to 190°C (370°F). Fry a scrap first to test the oil. Fry donuts (or scraps) 2–3 minutes per side until golden, draining on paper towels and finishing on a rack.
6. While warm, toss donuts in the pumpkin-spice sugar until coated. Cool completely.
7. Poke a hole in the side of each donut and pipe in chilled custard until full.

Notes

Expert tips:

1. The dough will look shaggy at first and will finish developing as it rises—this is normal.
2. Proof the dough in a warm, draft-free spot. Avoid temperatures above 55°C (130°F).
3. Fry scraps first to confirm oil temperature and timing before frying the cut donuts.

Make ahead: The custard can be prepared up to two days in advance.

Storage: Best eaten same day. Refrigerate leftovers up to three days and reheat gently to restore texture without liquefying the filling.

Nutrition

Calories: 491 kcal | Carbohydrates: 53 g | Protein: 7 g | Fat: 29 g | Saturated Fat: 11 g | Sugar: 22 g