• Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
• In a large mixing bowl (or stand mixer), add the sugar, egg, salt, pumpkin pie spice, pumpkin puree, heavy cream and shortening. Mix to combine.
• Pour in the activated yeast and mix.
• Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
  
• Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
  
• Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches between 360°F - 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
• While oil is heating up, combine powdered sugar and pumpkin pie spice and place in sifter.
• On a lightly floured surface roll out the dough until it is 1/2 inch thick. Cut into 2 1/2 inch squares.
  
• Working in batches fry the beignets until golden brown, about 1 minute on each side.
  
• Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar/pumpkin pie spice mix. Serve immediately.

Cinnamon Vanilla Caramel Sauce

• Grab all your sauce ingredients and place them by your stove.
• Add sugar to a medium pot and start cooking on LOW-MEDIUM heat. Stir constantly (and slowly) until sugar becomes liquid-y and a light amber color. Cook for an additional 6-9 minutes until it's a true amber color.
• Add butter and stir until melted. Slowly add the heavy cream, stirring the entire time. It will bubble up as you add it all.
• Remove from heat and add the cinnamon, vanilla and dash of salt. Stir and whisk until smooth. Sauce will thicken up as it cools.