Desserts
Pumpkin Pastry Cream
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Prep
10 minutes
Cook
15 minutes
Total
25 min
Serves
about 2 cups (475 ml)
Silky, spiced, and pumpkin-orange, a pastry cream folded through with pumpkin puree and warm spice. It fills tarts, eclairs, and layer cakes with the flavor of pumpkin pie in a smooth, pipeable custard.
Ingredients
- 2 cups (475 ml) whole milk
- 1/2 cup (120 g) pumpkin puree
- 4 egg yolks
- 1/2 cup (100 g) sugar
- 3 tbsp (24 g) cornstarch
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- 2 tbsp (28 g) butter
- pinch of salt
Instructions
- 1Warm the milk in a saucepan until steaming.
- 2Whisk the egg yolks, sugar, cornstarch, and salt together until pale.
- 3Slowly whisk the hot milk into the yolks, then return everything to the pan.
- 4Cook over medium heat, whisking constantly, until it thickens and comes to a low boil, about 3 minutes.
- 5Off the heat, whisk in the pumpkin puree, pumpkin pie spice, vanilla, and butter until smooth.
- 6Press plastic wrap onto the surface and chill until set.
Cook's Note
Whisk constantly once the pan is back on the heat, pastry cream scrambles fast at the bottom. Press wrap directly onto the surface as it cools or it forms a skin. Use canned pure pumpkin, not pie filling, which is pre-sweetened and spiced.
How to Use This
Use as a filling for tarts, eclairs, cream puffs, and layer cakes. Whisk smooth after chilling before piping.
Why This Foundation Works
Cornstarch and egg yolks together thicken the milk into a custard sturdy enough to pipe and hold its shape. Adding the pumpkin off the heat keeps its fresh flavor and prevents the extra moisture from thinning the set cream.
Make It Yours
- Fold in a spoonful of maple syrup or brown sugar
- Add a splash of bourbon for an adult version
- Lighten it into a mousse by folding in whipped cream
Leftover Strategy
Keeps refrigerated for up to 3 days with wrap pressed to the surface. Whisk smooth before using; do not freeze, it splits.
Common Questions
Can I use pie filling instead of pumpkin puree?
No. Use pure canned pumpkin. Pie filling is pre-sweetened and spiced and will throw off the balance and set.
Why is my pastry cream runny?
Usually the pumpkin was added before cooking, or it did not reach a boil. Cook it until it thickens and bubbles, and stir the pumpkin in at the end.
How far ahead can I make it?
Up to three days. Keep plastic wrap pressed to the surface and whisk it smooth before piping.