Pumpkin pie hits close to home. The spices, aroma, tastes and most importantly it acts as a carrier for whipped cream. Well, we (being Aki) put together an incredibly light pumpkin pie fritter which I then matched with sweetened mascarpone flavored with vanilla, cardamom and cinnamon. (note above reasoning) 
Not only is this a great recipe to start using up a pantry full of canned pumpkin, it gives another use for the turkey fryer everyone is afraid to use. Yes, it is much less difficult to drop one ounce dollops of batter into a tub of hot oil in comparison to your twenty pound turkey.
Pumpkin Pie Fritters
1 cup AP flour
1teaspoon baking powder
1/2teaspoon fine sea salt
1teaspoon ground cinnamon
1/2teaspoon ground ginger
1/4teaspoon ground allspice
1/2cup dark brown sugar
1 egg, lightly beaten
1cup milk
1 15oz. can organic pumpkin
Whisk together flour, baking powder, salt, spices and sugar in a medium sized bowl. In a separate bowl whisk together egg and milk and pour over dry ingredients. Stir to combine completely. Add pumpkin puree and blend well.
Add peanut or canola oil to a medium sized pot and fill to a depth of three inches. Heat oil to 370ºF. Add batter to the oil by the tablespoonful and fry between 355ºF and 365ºF turning occasionally until the fritters are a deep golden brown, approximately 4-6 minutes. Remove from pan and drain on paper towels. Serve hot with lightly sweetened mascarpone whipped with cinnamon, cardamom and vanilla.
