Pumpkin Pastry Cream

This delicious Creamy Pumpkin Pastry Cream is quick and easy. The perfect filling for cakes, pies, cookies and even cream puffs! Or why not change up your Thanksgiving and make a pastry cream crostata instead a pumpkin pie?

I decided to make this based on my Italian Pastry Cream recipe, after making a few pumpkin recipes I had some extra puree in the freezer and thought why not add an Italian touch to Thanksgiving this year? So that’s how I came up with a Pumpkin Pastry Cream Crostata, recipe to follow very soon.

What are the ingredients

• Pumpkin Puree – I made my own Homemade Puree using a butternut squash although an acorn squash would also work. Or you can use store bought puree, just make sure it is made with no additions.
• Milk – I used whole milk although 2% would also work.
• Cream – be sure to use whole, heavy or whipping cream, with at least 30% fat.
• Egg Yolks – should be room temperature, they are used to help thicken the cream.
• Flour – or Cornstarch – also used as a thickener.
• Sugar – it adds sweetness and helps to give the cream a smooth and even texture.
• Vanilla – for flavor.
• Cinnamon – also for flavour.
• Pumpkin Pie Spice

What is Pastry Cream

Also known as Creme Patissiere it is thick like a custard that is made with egg yolks, sugar and milk, I like to include cream also because it gives it a creamy texture and more delicious taste. It is thickened with either flour or cornstarch.

How to make it

In a medium pot heat the milk and cream until very hot, but not boiling, remove from heat and let cool to warm.

In a medium pot whisk together the yolks and sugar until well combined. Add the flour and vanilla and combine well.

Place the pot with the yolks, over low/medium heat and slowly add the milk, whisking continuously.

Once all the milk has been added, add the puree, cinnamon and pumpkin pie spice.

Continue whisking on medium heat, until the mixture has thickened. Remove from the heat and place in a heat proof bowl, cover the top of the cream with plastic wrap, make sure the plastic is touching the cream, let the pastry cream, cool to room temperature, then either use or refrigerate until ready to use.

Tips for making it

• Use the fresh ingredients with a longer expire date, that way the cream will last longer.
• Be sure to continuously whisk the mixture or it will end up being very lumpy, and that is the last thing you want.
• Don’t cook the cream on too a high heat, medium heat is perfect.
• Once thickened place in a clean bowl and cover with plastic wrap, make sure it touches the cream, that way it keeps from forming a skin on top.
• You can use the cream after it cools, but it does taste better if refrigerated for at least 3 hours.
• While the pastry cream cools it will thicken even more.

Recipe FAQs

It also makes a delicious filling for these Italian Cream Filled Pastries /  Pasticiotti   or even Layer Cakes or how about some Bignè? However you use it, my kids have been known to eat it with a spoon. I hope you like. Enjoy!