Dissolve the yeast in the 2 cups of lukewarm reserved pumpkin cooking water. In a large bowl, add half of the flour, then pour in the water with yeast. Mix by hand until combined, then add the pumpkin purée and continue mixing until well blended.

Cut and peel the pumpkin into pieces. Cover with water and cook for 20 to 30 minutes, until very tender. Drain, mash into a purée, and let cool until lukewarm. Reserve the cooking water.

Gradually add the remaining flour until you have a thick batter. Knead the batter by hand for about 5 minutes. Add the packet of baking powder, mix well, and cover the bowl with plastic wrap or a towel. Let the dough rise in a warm place for 30 to 40 minutes, until it triples in size.

Heat the oil. Take portions of the dough (see video) and shape the fritters. Fry until golden brown, then drain on paper towels. Serve warm, dipped in sugar or with hot chocolate for dipping.

They are delicious! Give them a try—you'll love them.