Ingredients

The following ingredients have 16 Servings
  • Dip:
  • 2 5.3 oz Silk vanilla yogurts
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • Caramel topping drizzle (optional)
  • Doughnut sticks:
  • 1 can of refrigerated biscuits (original or homestyle (8 count))
  • 1/4 cup sugar
  • 2 tsp pumpkin pie spice
  • Oil for frying

Instruction

  • Combine yogurt, pumpkin puree and pumpkin pie spice in a bowl and whisk until completely smooth. Set aside in the refrigerator. (Add caramel drizzle before serving.)
  • Preheat oil to 350 degrees. Mix sugar and pumpkin pie spice until completely combined. You will need to place coating sugar mixture into a container where you can fit the sticks to comfortably toss them. (I just used a small 2-quart rectangular casserole dish.)
  • Open the can of biscuits and separate them. Cut each in half and roll each half into a 4-inch long stick.
  • Fry doughnut sticks 4-5 at a time (or as space dictates it), until deep golden brown.
  • Take out each doughnut stick with tongs onto a paper towel. (Drop the next batch into oil to cook.) After a few seconds on a paper towel, drop one into the sugar mixture and toss to coat. Repeat with remaining cooked, hot doughnuts.
  • Serve doughnut sticks with pumpkin yogurt dip.