Here we are in the middle of my favorite season! The days are definitely getting cooler and shorter. To my standards that means I need to be surrounded by pumpkin. From the windows to the walls I need pumpkin spice everywhere in the Fall. I don’t feel there is a thing as too much pumpkin spice when it comes to baking during this season. I try to incorporate pumpkin in as many culinary concoctions as I can.
I was rummaging through my pantry and found some Café Du Monde beignet mix I still had in my possession from a Mardi Gras party earlier this year, pre COVID lockdown. I love this mix because every time I make these beignets, it transforms me back to the French Quarter where I first experienced all that Café Du Monde has to offer. After one bite of beignets, I also get the sense of being in Paris at a quaint little French bistro. What a fantastic way to mentally escape and travel the world.
I also obtained a large tub of pumpkin pie flavored hummus from Costco a few weeks back. Since I was moving at a glacial pace eating it all by itself, I thought the perfect way to use both of these ingredients is with a new recipe. I decided to combine both the pumpkin pie spread with pumpkin puree and stuff it inside some authentic beignets. Then I would top them off with cinnamon and powdered sugar for that beignet authenticity . Not only that, I decided that these fried masterpieces needed to be topped off with a caramel dipping sauce to add even more flare.
I must say that I was even impressed with results of these treats. I’m not a fan of pumpkin pie at all, but I would eat these Fall inspired beignets any day of the year. Check out my recipe and DIY video below.
(Make approximately 12 beignets)
2 cups Café Du Monde beignet mix
7 oz. of water
1/2 cup of Delighted By Pumpkin Hummus (Buy some here)
1/2 cup of pumpkin puree
1 quart 1 liter vegetable oil for frying
2 cups confectioner’s sugar
2 tbsp. cinnamon
Caramel Sauce (optional):
Make topping by combining confectioner’s sugar and cinnamon in a small container or shaker. Set aside.
Using a large bowl, following package directions on beignet mix to make the dough. Once dough has formed set aside.
In a medium sized bowl, mix together pumpkin pie hummus and pumpkin puree. Mix together until fully combined.
Roll out dough onto floured surface in a form of a large rectangle approximately 1/8″ thick and 11″ x 14″ in size. Using floured knife, cut large dough rectangle into smaller rectangles approximately 2″ x 3″ in size. Using a tablespoon, spoon about 1 1/2 tablespoons onto each rectangle. Fold and seal up each beignet to prepare for frying.
Using a large pot or Dutch oven, heat up vegetable oil to 370F. Fry beignets 2-3 at a time for about 3-4 minutes or until golden brown and puffed up.
Place beignets on rack to allow oil to drain and cool. While beignets are still warm cover them with confectioner’s sugar and cinnamon topping.
Dip beignets into caramel sauce or drizzle on top of beignets.
Devour and enjoy!