Penzey'S Pumpkin Puffs

• 4 cups fresh sugar pie pumpkin, cubed and peeled (approximately 1/2 of a small sugar pumpkin or 4 cups canned pumpkin puree (unflavored)
• 1/2 - 1 cup unbleached white flour
• 1/3 - 1/2 cup brown sugar, to taste
• 1 egg yolk
• 1 -2 teaspoon ground cinnamon
• 1/2 - 1 teaspoon pumpkin pie spice (make your own! See Recipe #184985 or Recipe #266688) or 1/2-1 teaspoon English pudding, spice (make your own! See Exceptional Pumpkin Pie Spice or Mixed Spice - Traditional Old Fashioned English Pudding Spice)
• 1/2 teaspoon salt
• vegetable oil (original recipe specifies 1 cup)
• powdered sugar
• maple syrup (optional)

1. If using fresh pumpkin the original recipe states: Bring a large pot of water to boil. Add the pumpkin and cook until it is fork tender, approximately 15 minutes. Drain well and cooled. However, if I were to make this with fresh pumpkin, my first choice would be to bake the pumpkin, followed by steaming. Boiling would be a last resort.
2. Place the cooked and cooled fresh pumpkin or the canned pumpkin in a large mixing bowl. If using fresh pumpkin, mash with a potato masher, immersion blender or electric mixer.
3. Add 1/2 cup flour, 1/3 cup brown sugar, egg yolk, cinnamon, pumpkin pie spice and salt. Mix well.
4. If the mixture is too liquid-y, add more flour.
5. Taste for sweetness and add more brown sugar if necessary.
6. Refrigerate 30-45 minutes. Do not skip this step.
7. Heat oil over medium-high heat in a sauce pan (original recipe specifies a frying pan). Note: I never use as much oil as a recipe calls for with deep frying-perhaps 1/2 cup at most. Place a paper towel on a plate.
8. For small puffs, drop the mix by greased teaspoon into the pan (or greased tablespoon if you want larger puffs). Tip: Grease the utensil on both sides. *Don't* crowd the pan with too many puffs at one time.
9. Cook on both sides until golden, about 2 minutes for the smaller puffs, and 3-4 minutes for the larger.
10. Once cooked, use a slotted spoon and place puffs on the paper towel-lined plate to drain off the excess oil.
11. Transfer to a serving platter and sprinkle with powdered sugar. If desired, drizzle puffs with a little bit of real maple syrup.

fresh sugar pie pumpkin, unbleached white flour, brown sugar, egg yolk, ground cinnamon, pumpkin pie spice, salt, vegetable oil, powdered sugar, maple syrup

Taken from www.food.com/recipe/penzeys-pumpkin-puffs-442767 (may not work)