1. Gently heat the whole milk with the ground cinnamon and nutmeg in a small saucepan. Once warm, remove from the heat and keep it warm to the side.

2. In a separate saucepan, make a light dry caramel using the 60g of caster sugar (the larger quantity). Allow it to melt and caramelise without stirring, swirling the pan occasionally if needed.

3. In a mixing bowl, whisk together the egg yolks and the remaining 30g of caster sugar until combined. Add the plain flour and whisk until smooth. Set aside.

4. Warm the pumpkin purée slightly, then deglaze the caramel by adding the purée gradually, a little at a time, whisking continuously to incorporate. Be careful, as it may bubble up.

5. Once all the pumpkin purée is mixed in, bring the caramel mixture back to a gentle boil. Slowly add the warm spiced milk, stirring to combine. When fully incorporated, bring the mixture back to the boil. Pour about a quarter of it over the egg yolk mixture while whisking continuously to temper it.

6. Return everything to the pan and cook, stirring constantly, until thickens into a smooth pastry cream.

7. Transfer the cream to a tray or bowl, cover the surface with cling film to prevent a skin forming, and chill immediately.

8. Once the pastry cream is chilled, whip the double cream with the dark brown sugar until it holds soft peaks. Fold it gently into the cooled pumpkin pastry cream until fully combined and smooth.

9. Make the butterscotch topping: In a small saucepan, melt the caster sugar over medium heat without stirring. Once it begins to caramelise and turn amber, add the butter and whisk until smooth and glossy. Remove from the heat and let cool slightly.

ASSEMBLY

10. Fill your doughnuts with the spiced pumpkin caramel cream using a piping bag fitted with a wide nozzle. Top or drizzle with a little butterscotch before serving.