Pumpkin Churros with Caramel Dip

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These churros will disappear in the blink of an eye, thanks to a flavorful pumpkin puree mixture and a touch of Marzetti Caramel Dip.

READY In

25 Minutes

PREP TIME

15 Minutes

COOK TIME

10 Minutes

SERVES

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Step 1:

In a medium bowl, whisk together flour and pumpkin pie spice and set aside. In a medium saucepan, bring water to a simmer. Add butter, salt and pumpkin puree and stir with a wooden spoon to combine. Add flour mixture and mix until a dough forms, about 1 minute. Remove from heat. Beat in eggs one at a time with electric beaters until mixture becomes shiny and thick.

Step 2:

Heat about 2" of oil in a large saute pan with high sides over medium-high heat to about 350°F. Spoon dough into pastry bag fitted with large star tip. Meanwhile, combine sugar and cinnamon and spread on a large plate.

Step 3:

When oil is hot enough, pipe dough in 6" lengths directly into the hot oil, using a butter knife to gently separate the formed churros from the pastry bag tip. Fry churros until golden brown on all sides and cooked through, about 5 to 6 minutes.