Vanilla Doughnuts with Pumpkin Pastry Cream

Combine the pumpkin puree and brown sugar in a small saucepan and heat over low heat, stirring continuously until the sugar has dissolved.

Increase heat to medium and continue heating the pumpkin until it comes to a boil, stirring constantly.

Once bubbling, reduce heat to medium-low and cook for about 5 minutes, stirring. Remove from heat.

In another saucepan over medium-low heat, heat the milk and heavy cream until just scalded. Remove from heat and pour into a medium measuring cup with a pourable spout.

In a stand mixer fitted with a paddle attachment, beat the egg yolks, granulated sugar, and salt on medium-high until thick and pale yellow (about 5 minutes).

Scrape down the sides and add the cornstarch. Mix on low until combined.

With the mixer running on low, slowly add the hot milk mixture. Mix until combined.

Scrape down the sides and add the pumpkin. Mix on low until completely combined.

Transfer the mixture to a medium heavy-bottomed saucepan. Cook over medium heat, stirring constantly until the pastry cream thickens and begins to boil (about 5-7 minutes).

Switch to a whisk and whisk for another 3-4 minutes until the cream is thicker like pudding.

Remove from heat and strain the pastry cream into another medium-sized bowl.

Stir in vanilla, butter, and rum (if using).

Cover with plastic wrap directly on top of the cream to prevent skin from forming. Chill in freezer for 15 minutes, then move to the refrigerator until well chilled.

In a stand mixer fitted with a whisk, whip the heavy cream until it holds stiff peaks.

Fold whipped cream into the chilled pastry cream using a rubber spatula.

With cooled doughnuts, poke a hole in the side of each doughnut.

Fit a pastry bag with a small round tip, fill with the pastry cream, and squirt about 1/3 cup filling into each doughnut.