In a medium saucepan over high heat, bring the apple cider to a boil. Continue to cook over high heat for about 7-10 minutes or until it’s reduced to ¼ c. Remove from heat and allow to cool.

While the cider is reducing, combine shortening and sugar in a large bowl and mix with an electric mixer on high for 2-3 minutes or until it’s light and fluffy. Add eggs one at a time, beating completely after each addition. Add reduced cider and buttermilk and beat until combined.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add flour mixture to the liquid mixture and beat until just blended.

Carefully lay a sheet of plastic wrap on top of a baking sheet. Transfer dough to the plastic wrap. Lightly flour a rolling pin and roll dough out to about ½" thick. Top with another layer of plastic wrap and transfer the pan to the freezer for about 20 minutes or the refrigerator for 1 hour.

When the dough has chilled, remove from the freezer/refrigerator. Using a round cookie cutter, cut circles out of the dough. Using a smaller cookie cutter, cut the centers out of the circles and reserve the 'holes'.

In a large, deep saucepan or Dutch oven, heat 1 quart of oil over medium heat to 325 degrees.

When the oil is hot, carefully place a few pieces of dough into the hot oil. Cook for about 90 seconds-2 minutes until golden brown, flipping halfway through.

Remove doughnuts from hot oil with a heat-proof slotted spoon and transfer to paper towels.

Repeat frying process with remaining dough and then with the holes.

Place spiced sugar mix in a large Ziploc bag and shake a few doughnuts at a time in the mixture.