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Pumpkin Pastry Cream Recipe
Pumpkin Pastry Cream is a perfect fall dessert recipe! Use this custard in anything that needs creme patisserie like tarts, eclairs, doughnuts, and cream puffs! Gluten free autumn flavors of pumpkin spice.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Chilling Time
3
hours
hrs
Total Time
3
hours
hrs
20
minutes
mins
Course:
Dessert
Cuisine:
French, International
Keyword:
Gluten Free, Holiday
Servings:
2
cups
Calories:
543
kcal
Equipment
Pot
Bowls
Whisk
Fine Mesh Strainer
Ingredients
2
cups
whole milk
½
cup
sugar
2
teaspoons
vanilla extract
4
large
egg yolks
½
cup
pumpkin puree
½
teaspoon
pumpkin spice
¼
cup
cornstarch
Instructions
In a medium or large pot over medium heat, mix together the milk, sugar, and vanilla.
Simmer until sugar is dissolved, whisking occasionally. Remove from heat.
In a medium bowl, whisk together the egg yolks and cornstarch until a light pale yellow.
Add about a half cup of the warm milk mixture into the eggs and whisk constantly until well combined.
Add all of the egg mixture into the pot of milk. Also add the pumpkin puree and pumpkin spice, and whisk together.
Put the pot back on the heat and cook at medium heat, stirring constantly, until thickened and sticking to a spoon, about 2-3 minutes.
Remove from heat. Push the pastry cream through a fine mesh strainer with a spoon or spatula to make smooth.
Chill pastry cream, covered, in the refrigerator until fully chilled, at least 3 hours, before using.
Nutrition
Serving:
1
cup
|
Calories:
543
kcal
|
Carbohydrates:
83
g
|
Protein:
14
g
|
Fat:
17
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Cholesterol:
396
mg
|
Sodium:
115
mg
|
Potassium:
540
mg
|
Fiber:
2
g
|
Sugar:
64
g
|
Vitamin A:
10419
IU
|
Vitamin C:
3
mg
|
Calcium:
365
mg
|
Iron:
2
mg