INGREDIENTS
1 1/16 cups
Pumpkin puree
1
Egg, large
2
Egg yolks, large
3 1/3 tbsp
Maple syrup
2 1/4 tsp
Active yeast, dry
2 1/2 cups
All-purpose flour
1 1/2 tbsp
Cornstarch
1 1/4 cups
Granulated sugar
2 cups
Powdered sugar
1 3/4 tsp
Pumpkin spice
1/2 tsp
Salt
1 cup
Whipped cream, homemade
1
Canola oil
4 tbsp
Butter, unsalted
5 tbsp
Heavy cream
1 3/4 cups
Milk
2 tbsp
Water