Vegetable oil for deep-frying
½ tsp. nutmeg
1 c. mashed pumpkin or puree
¼ tsp. all spice
1 c. flour
¼ tsp. salt
2 tsp. baking powder
3 Tbsp. water
2 Tbsp. sugar 1 c. sugar
¼ c. Longmont Dairy milk
1 Tbsp. light corn syrup
1 large Eggland’s Best egg
¾ c. Longmont Dairy whipping cream
½ tsp. cinnamon
1 Tbsp. Country Cream butter

Pour vegetable oil into a saucepan until it is at least 3 inches high (too little will result in flatter balls), and place on medium heat until oil is 350°.

In a large bowl stir mashed pumpkin, flour, baking powder, sugar, milk, egg, cinnamon, nutmeg, all spice, and salt until fully combined.

The dough is going to be sticky and light, In batches, use a spoon (or your hands) to drop small amounts of the batter into the oil. Do not overcrowd the pan. Fry for about 2-3 minutes, until golden brown. Use a slotted spoon to remove fritters from the oil and place them on paper towels. Continue with batches until all dough has been used.

If desired, roll in cinnamon sugar or use the caramel glaze below.

Caramel Glaze: Stir together water, sugar and corn syrup in a medium sauce pan. Heat over medium high heat for about 5-10 minutes, without stirring, until brown, (Swirl the pan if the sides are getting browned too quickly as the sugar is caramelizing; stirring will cause crystallization.) Make sure you get a brown color—it makes a difference in taste.

Lower heat, and gently add the cream and butter (being careful of splatters.) Stir the mixture into a smooth consistency. Remove from heat and cool. Serve with fritters.